Preheat oven to 200°C. Line a 6-hole large muffin tin with paper cases. (I used 6 large scalloped edge muffin paper cups).
Place butter, sugar, vanilla extract and salt in a large bowl. Beat until light and fluffy. Add eggs, ginger, cinnamon and mixed spice. Beat for a minute.
Add flour and milk and beat until well combined. Spoon mixture in muffin cases until each is 2/3rds full. Sprinkle extra cinnamon on top (optional).
Bake in oven for approximately 15 minutes until cooked through, risen and golden brown on top. Remove from oven and cool in cases on wire rack.