Ginger crumb muffins

Dip spiced muffins into crumbled gingernut biscuits for a glorious crunch with every bite
By Donal Skehan
Ginger crumb muffins
  • Rating:
  • Serves: makes 12
  • Cook Time: 20 minutes
  • Prep Time: 20 minutes
  • Effort: easy


For the muffins:

  • 100 g butter, melted
  • 200 ml buttermilk
  • 1 orange, zested
  • 2 large eggs
  • 100 g caster sugar
  • 50 g dark brown sugar
  • 250 g self-raising flour
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon

For the ginger crumb topping:

  • 75 g gingernut biscuits, crumbled
  • 75 g chocolate gingernut biscuits, crumbled
  • 50 g butter, melted


1. For the muffins:Preheat the oven to 170C/150C fan/gas 5 and line a muffin tray with paper cases.

2. In a jug, whisk together the butter, buttermilk, orange zest and set aside. In a standalone mixer or with an electric whisk, beat the eggs with the sugars until light and fluffy. Add in the butter mixture and whisk until combined.

3. Gently fold in the flour and spices until just combined. Be sure not to over mix the batter.Spoon the mixture into the paper cases and place in the oven to cook for 15-20 minutes until risen and golden on top. Remove from the oven and place on a wire rack to cool.

4. For the ginger crumb topping: Place the melted butter and biscuit crumbs in separate bowls. When the muffins are cool, dip half the muffin tops in the butter and then press into the gingernut crumbs. Then repeat with the remaining muffins in the chocolate gingernut crumbs.

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