Preheat the oven to 180 C / Gas 4. Grease a 12 hole muffin tin and line with muffin cases.
In a saucepan over a medium heat, melt the butter and golden syrup together. Remove from the heat, allow to cool for 10 minutes and then add the milk and eggs. Whisk until creamy.
Meanwhile, into a large mixing bowl, sift in the flour and add the spices, sugar and crystallised ginger. Combine the wet and dry ingredients together and mix well. Divide the mixture between the muffin cases taking care not to overfill and allowing room for the muffin to rise.
Bake in the oven for 25 to 30 minutes until a skewer inserted into the centre comes out clean. Cool for 30 minutes before serving.