Go Back
+ servings
Lemon Buttercream on ginger muffins.

Ginger Muffins With Vegan Lemon Buttercream

Sticky, fluffy ginger muffins with or without vegan lemon buttercream are perfect with mulled cider or spiced apple juice on a chilly day.
Course Baked Goods, Cake
Cuisine English
Keyword ginger cake, ginger muffins, gingerbread
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 24
Calories 155kcal


  • 2 twelve hole muffin pans
  • 24 paper muffin cases


  • 200 g vegan butter or margarine
  • 200 g dark muscovado sugar
  • 200 g black treacle
  • 200 ml soya milk
  • 2 tsp cider vinegar
  • 300 g plain all purpose flour
  • 1.5 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1/4 tsp ground cloves
  • 1/2 tsp ground cinnamon
  • 1 tsp bicarbonate of soda
  • 1/2 tsp baking powder
  • pinch of salt
  • vegan lemon buttercream optional


  • Preheat oven to 180C/350F
  • Line 2 twelve hole muffin tins with paper cases.
  • Melt the butter, sugar and treacle together in a small pan over a gentle heat. Leave to cool.
  • Add the vinegar to the milk and leave for about 10 minutes until curdled.
  • Sift the flour, spices, salt, baking powder and bicarbonate of soda together into a large bowl.
  • Once the butter mixture has cooled pour it and the milk mixture into the dry ingredients, stir together until combined.
  • Pour into the prepared cake cases. You should have enough for about 24 muffins.
  • Bake in the preheated oven for about 20 minutes until risen and springy to the touch.
  • Leave to cool completely before decorating.


Nutritional information doesn't include optional buttercream - check out my vegan buttercream recipe for ingredients and nutritional information. 
If you want to make lemon buttercream add 1 tsp lemon juice and the grated rind of one lemon to the buttercream mixture.
Nutritional information is only an approximate guideline. Calculations will vary according to the ingredients you use and your cooking methods.


Calories: 155kcal | Carbohydrates: 24g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 113mg | Potassium: 176mg | Fiber: 1g | Sugar: 14g | Vitamin A: 351IU | Vitamin C: 1mg | Calcium: 67mg | Iron: 2mg