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Beetroot Ginger Muffins with Maple Glaze

Ginger Beetroot Muffins with Maple Glaze

Mia Florea
These ginger beetroot muffins with maple glaze are a deliciously unique treat! Earthy beetroot adds moisture and a vibrant hue, while fresh ginger brings a hint of spice. Topped with a sweet maple glaze, these muffins are perfect for breakfast or an afternoon snack.
5 from 2 votes
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dessert
Cuisine International
Servings 6 pieces

Ingredients
 
 

For the muffins:

  • 1 ½ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 2 eggs
  • ¾ cups granulated sugar
  • ½ cup melted butter
  • 1 cup freshly grated beetroot
  • 1 tbsp freshly grated ginger root

For the maple glaze:

  • ½ cup pure maple syrup
  • ½ cup heavy cream
  • 1 tsp brown sugar

Instructions
 

For the muffins:

  • Preheat the oven to 180°C/356°F.
  • With an electric mixer, whisk the eggs with the sugar and vanilla extract until doubled in size. Then slowly pour in the cooled melted butter.
  • Sift together the flour, baking powder, baking soda, salt, ground ginger and cinnamon.
  • Fold the flour mix into the egg mixture. Don’t over mix. Lastly, add the grated beetroot and ginger, mixing just enough to fully incorporate.
  • Line a cupcake pan with your choice of cupcake liners or butter and flour each mold. Then, using an ice cream scoop, place 1 scoop of batter in each one.
  • Bake for about 18-20 minutes or until a skewer comes out clean. When baked, remove and let cool completely on a wire rack.

For the maple glaze:

  • In a small saucepan, put the maple syrup, heavy cream, and brown sugar.
  • Bring to a boil and let simmer on a medium-low for about 10 minutes, mixing every now and then to avoid sticking to the bottom.
  • If you have a kitchen thermometer, the temperature should reach around 110° C/230° F. Without one, it's done when it's become the thickness of sour cream.
  • Let cool slightly and then drizzle generously over the muffins. Sprinkle with some chopped walnuts.

Notes

Tip: You could add about ½ cup chopped walnuts or pistachios to the batter for extra flavor
Beetroot Ginger Muffins with Maple Glaze
Beetroot Ginger Muffins with Maple Glaze
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