Golden Syrup and Oatmeal Muffins

Wednesday 20 April 2011

One of the tastes I have come to really enjoy over here is Golden Syrup. A pale thick amber coloured syrup, it is a form of inverted sugar syrup, made in the process of converting sugar cane juice into sugar. Oh, it is soooo scrummy and has a lovely caramel like, almost buttery flavour.

I often have a spoonful of it on my oats in the morning. Actually you can buy instant oat breakfast packets over here, just like the Quaker oat packets from home, but flavoured with golden syrup. It's by Quaker as well, but I have to say I like the consistency of the British one a lot better. It's chunkier and not so smooth, almost nutty.

It seemed quite natural to combine two of my favourite breakfast flavours in a delicious breakfast muffin!!

Wholesome, sweet and sticky, with a scrummy blob of golden syrup baked right into the centre . . . these are real family pleasers. Moist and full of flavour, with a toothsome oatmeal, demerara sugar topping and a final brushing with warmed golden syrup upon removal from the oven. I like to think of these as a fantastic storecupboard ingredient muffin that I always have the ingredients to hand for.

I've never had anyone turn one down, and in fact most people go back for a second one!

*Golden Syrup and Oatmeal Muffins*
Makes 12 medium muffins
Printable Recipe

Sweet and deliciously sticky. You won't see the blog of golden syrup in the middle, but you'll taste it when you bite into one of these. Moreishly scrummy!!

10 ounces plain flour (about 2 1/2 cups)
4 1/2 ounces light muscovado sugar (scant 3/4 cup packed)
2 tsp baking powder
1/4 tsp salt
1 1/2 ounces of porridge oats (1/3 cup)
6 fluid ounces milk (3/4 cup)
2 large free range eggs
3 1/2 ounces butter (scant half cup)
3 fluid ounces of golden syrup (3/8 cup)

To fill:
golden syrup

To top:
4 TBS of large flake oats
2 TBS demerara sugar
2 TBS golden syrup warmed

Preheat the oven to 200*C/40*F/ gas mark 6. Grease and flour 12 muffin cups, or line with papers. Set aside.

Whisk together the flour, muscovado sugar, baking powder and salt. Stir in the oats. Melt the butter and then whisk the golden syrup into it. Beat the eggs and milk together. Add both liquid ingredients to the dry ingredients and fold together with a metal spoon, just until combined.

Half fill each muffin cup with the batter. Place a scant 1/2 teaspoon of golden syrup in the centre of each. Top with the remaining batter. Sprinkle the oats and demerara sugar evenly over top of each.

Bake for 20 to 25 minutes, until well risen and golden and the tops spring back when lightly touched. Remove from the muffin tins to a wire rack and brush the top of each with some of the warmed golden syrup. Allow to cool a little bit before eating.


  1. Oh gracious! What a delicious-looking muffin, Marie! Love your descriptions of your recipes...and I ALWAYS love your yummy photos, my friend!

    Hope you're having a wonderful day...just enjoyed a gorgeous sunset over here...the end of a beautiful spring day.

    So much love being sent your way today...


  2. Those muffins look so fluffy and moist and with a syrup like that, I can just imagine how good they were.

  3. Oh my goodness, I could sink my teeth into a couple of those right now! I love almost anything with golden syrup. YUMMMM!
    Mary x You lived in Kent in a pretty little cottage - ohhhhh lovely!

  4. yikes ,, those are TOO good,, they wouldn't last long here.I have found Golden syrup in the international food aisle ,, I love it,,on just about anything,,those ar ereally yummy looking muffins Marie,,

  5. These look tempting dear Marie I love these treats! have a nice Easter, huggs, gloria

  6. I like my oats covered in maple syrup too ;0)
    Will be book marking this recipe to try for sure ;0)

  7. <3 <3 <3 these muffins, so easy to make and soooooo delicious!!

  8. Hi, Marie. I just love your blog. Here in the States, the only golden syrup I can get is called "Lyle's Squeezy Bottle Dessert Golden Syrup." Is this the same as the syrup you describe? To me, it is a cross between honey and Karo syrup.

    1. Thanks for your kind comment Gary. That is the syrup I am speaking of. I hope you will bake these delicious muffins!


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