Tamarind Spice Muffins

Erin
47m
2 min read

Hungry for more? This recipes was featured in a podcast episode!

Perfectly spiced & little bit tart, these tamarind muffins are a show stopper. You could also make this into a loaf, just adjust the cooking time to longer.

Prep Time: 25 min

Cook time: 18-23min

Yield: 18 muffins

Ingredients

1oz tamarind pulp
1 cup boiled water
2 cups all-purpose flour
1 tsp ground ginger
1/2 tsp nutmeg
1 tsp cinnamon
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup sunflower oil
2 eggs
3/4 cup brown sugar
1/2 cup diced walnuts + extra for topping
1 tsp tamarind paste + 1 1/2 tbsp boiled water
3/4 cup icing sugar

Directions

Pre-heat oven to 350F.
Begin by boiling water and measure out 1 cup into a mason jar. Add the tamarind pulp into the hot water. Cover and shake periodically while you prepare the rest of the ingredients, about 20 min.
In a medium mixing bowl, combine the flour, ginger, nutmeg, cinnamon, baking powder, baking soda and salt. Stir to mix everything together.
In a small bowl, beat the eggs and then add the oil and sugar.
Strain the tamarind water through a find mesh sieve. Press the pulp to extract as much water as possible being sure to get as much of the thick liquid scraped off the bottom of the strainer. Add to the small bowl of wet ingredients and stir together.
Make a well in the dry ingredients and pour the wet ingredients into it. Add the diced walnuts and mix the batter using the handle of a wooden spoon until no dry flour remains.
Spoon out muffin batter into silicone baking cups. Bake in pre-heated oven for 18-23 min or until a toothpick inserted into the centre comes out clean.
While the muffins bake in the oven, prepare the glaze by soaking the 1 tsp of tamarind paste in 1 1/2 tbsp of boiled water. Let sit 20 min, agitating regularly. Strain out the the water into a small bowl. Add 3/4 cup icing sugar and mix together to form a thick glaze.
Once the muffins come out of the oven, let them sit until they are just cool enough to handle. Spread the glaze on top using a spoon when the muffins are still warm. Top with a walnut. Let cool completely before serving.