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Toasted Pecan Gingerbread Muffins Recipe

Toasted Pecan Gingerbread Muffins

Welcome to the world of cozy baking! If you’re looking for a recipe that combines the warm, comforting flavors of gingerbread with the delightful crunch of toasted pecans, look no further than these Toasted Pecan Gingerbread Muffins. Perfect for breakfast, brunch, or a sweet snack, these muffins are sure to become a favorite in your household.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins
  • 1 cup all-purpose flour
  • 1 tsp baking soda
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.25 tsp ground cloves
  • 0.5 tsp salt
  • 0.5 cup unsalted butter softened
  • 0.5 cup brown sugar packed
  • 0.5 cup molasses
  • 2 large eggs
  • 1 cup buttermilk
  • 1 cup toasted pecans chopped

Equipment

  • Muffin Tin
  • Mixing bowls
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack

Method
 

  1. Step 1: Preheat the oven to 350°F (175°C). Line your muffin tin with paper liners or lightly grease it.
  2. Step 2: In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
  3. Step 3: In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy, about 3-5 minutes.
  4. Step 4: Add the molasses and eggs to the butter mixture and mix until thoroughly combined.
  5. Step 5: Gradually add the dry mixture to the wet mixture, alternating with the buttermilk.
  6. Step 6: Gently fold in the toasted pecans using a rubber spatula.
  7. Step 7: Divide the batter evenly among the muffin cups, filling each about two-thirds full.
  8. Step 8: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
  9. Step 9: Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store any leftover muffins in an airtight container for up to three days, or freeze them for longer storage.