In January, my mom enthusiastically picked up a can of Lyle's Golden Syrup, thinking we could use it in tons of recipes. Now, this is true but not what she was thinking. I mean, there are thousands of recipes out there that call for golden syrup, but you have to go looking for them. It's unlikely you'll come across a recipe that specifically calls for golden syrup...other than flapjacks, of course!
These muffins are different from the average muffin - they have an almost chewy, gooey, crispy exterior and have a dense buttery interior (no butter!). They are just sweet enough for an afternoon treat and can definitely be turned into dessert-type pudding by serving with oodles of golden syrup poured on top with a side of rich and creamy vanilla ice cream. Now you can't turn that down, can you?
Ingredients
1 cup plain flour
1 cup whole-wheat flour
1 tsp baking powder
1/2 cup unrefined cane sugar
3 tbsp coconut oil, melted
1 egg
1/2 cup + 2 tbsp milk
3 tbsp + 7 tsp golden syrup
1 tsp vanilla extract
Instructions
Preheat the oven to 170 C.
Lightly butter and flour 7 muffin tins in a muffin pan.
Sift the flours and baking powder in a medium bowl. Add the sugar and mix to combine.
Whisk the coconut oil, egg, milk, 3 tbsp golden syrup and vanilla extract in a smaller bowl.
Add the wet ingredients into the dry and stir to form a batter. The more you mix, the denser these muffins will be, so in this case, it's up to you whether you want to overmix or not!
Fill the muffin tins until halfway full. Spoon 1 tsp of golden syrup on top of the batter in each muffin tin. Top with the remaining half of the batter.
Bake for 40 minutes or until tops of muffins look golden brown and slightly crispy.
Best enjoyed warm with a cup of tea or coffee! If you're feeling decadent, top with spoonfuls of golden syrup! I had them as is about two minutes after they came out of the oven and they were oh-so-good.
Anyways, I love trying out new ingredients and combinations, so I was nothing but happy to try and use this golden syrup... And so I did!
These muffins are different from the average muffin - they have an almost chewy, gooey, crispy exterior and have a dense buttery interior (no butter!). They are just sweet enough for an afternoon treat and can definitely be turned into dessert-type pudding by serving with oodles of golden syrup poured on top with a side of rich and creamy vanilla ice cream. Now you can't turn that down, can you?
The golden syrup yields a distinct flavor, almost toffee-like. A little toffee never hurt anyone, did it? The way these muffins are constructed means you can truly enjoy the stickiness and flavor of the golden syrup! A blob of mixture is put into the muffin tin, topped with a teaspoon of pure golden syrup and then covered with batter. I'm sure you can imagine how sticky these get when baking, so as I did, I suggest you bake these straight into a lightly buttered and floured muffin pan rather than use muffin liners.
They're very easy to put together. No fancy equipment, no weird ingredients. And the best part? They're best served warm, which means no having to wait until they cool to dig in!
As a note, I used leftover almond date pulp from this almond milk in place of the one cup of flour and some milk. But that's just because I had it and wanted to make the most of all the goodness! The recipe below is the original and works just as well, if not better. Comment below if you want the adjusted recipe with almond pulp.
Ingredients1 cup plain flour
1 cup whole-wheat flour
1 tsp baking powder
1/2 cup unrefined cane sugar
3 tbsp coconut oil, melted
1 egg
1/2 cup + 2 tbsp milk
3 tbsp + 7 tsp golden syrup
1 tsp vanilla extract
Instructions
Preheat the oven to 170 C.
Lightly butter and flour 7 muffin tins in a muffin pan.
Sift the flours and baking powder in a medium bowl. Add the sugar and mix to combine.
Whisk the coconut oil, egg, milk, 3 tbsp golden syrup and vanilla extract in a smaller bowl.
Add the wet ingredients into the dry and stir to form a batter. The more you mix, the denser these muffins will be, so in this case, it's up to you whether you want to overmix or not!
Fill the muffin tins until halfway full. Spoon 1 tsp of golden syrup on top of the batter in each muffin tin. Top with the remaining half of the batter.
Bake for 40 minutes or until tops of muffins look golden brown and slightly crispy.
Best enjoyed warm with a cup of tea or coffee! If you're feeling decadent, top with spoonfuls of golden syrup! I had them as is about two minutes after they came out of the oven and they were oh-so-good.
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