Ginger Pecan Muffins Recipes

PECAN-PIE MUFFINS

Steps:

• Preheat the oven to 350 degrees F. Place paper liners in 9 muffin cups and spray with nonstick cooking spray.
• In a large bowl, combine the pecans, sugar and flour. Make a well in the center of the mixture.
• In a separate bowl, beat the eggs until foamy. Add the melted butter and stir to combine. Pour the egg mixture into the well in the dry ingredients, stirring until moistened.
• Spoon the batter into the cups, filling each almost full. Bake until a toothpick comes out clean when inserted in a muffin, about 20 minutes.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 12 muffin cups with cooking spray.
• Mix flour, oats, brown sugar, baking powder, 1/4 teaspoon ground ginger, and salt together in a bowl; form a well in the center of flour mixture. Whisk milk, oil, and egg together in a small bowl and pour into well. Stir until batter is just moistened; fold in pear and walnuts. Fill prepared muffin cups with batter.
• Mix oat bran and remaining 1/2 teaspoon ground ginger together in a small bowl; sprinkle over batter.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean and tops are brown, 18 to 20 minutes. Cool in the pan for 5 minutes before removing from muffin cups. Serve warm.

GINGER & LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in ginger and lemon zest. In another bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition. , Fill greased or paper-lined muffin cups three-fourths full. In a small bowl, mix topping ingredients; sprinkle over muffins. Bake 14-16 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack. Serve warm.

PECAN-GINGER MUFFINS

Steps:

• Preheat oven to 350°F. Spray 12 medium muffin cups with cooking spray. Mix flour, baking powder and salt; set aside. Beat butter and 3/4 cup sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in buttermilk and vanilla. Stir in 1 cup of the pecans and the ginger. Add flour mixture; stir just until moistened.
• Spoon evenly into prepared muffin cups, filling each cup two-thirds full. Sprinkle with remaining 1/4 cup pecans and the 1 tsp. sugar.
• Bake 20 to 25 min. or until wooden toothpick inserted in centers comes out clean. Cool in pan 5 min.; remove to wire rack. Cool.

EASY GINGER PEAR MUFFINS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray.
• Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl.
• Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter.
• Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.

RAISIN-PECAN GINGER MUFFINS

Steps:

• Add the first 4 ingredients to a bowl; stir to combine.
• Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
• Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
• Stir just until mixture is moistened (do not overmix).
• Add in pecans and raisins; gently fold to combine.
• Spoon mixture into greased muffin cups, filling 3/4 full.
• Bake at 325° for 18 minutes or until done.
• Serve warm with honey and/or butter.

GINGER-PECAN SCONES

Steps:

• Preheat oven to 425°. Line large baking sheet with parchment. Whisk flour, 2/3 cup sugar, baking powder, ground ginger, 3/4 teaspoon salt, and baking soda in large bowl. Add butter; using fingertips, blend butter into flour until coarse meal forms. Toss in pecans and 1/2 cup crystallized ginger. Whisk 1 cup buttermilk, grated ginger, and vanilla in measuring cup. Form well in center of dry ingredients. Add buttermilk; stir with fork until moist clumps form. Transfer to lightly floured surface. Knead just until dough comes together; divide in half. Form each half into 6 1/2-inch disk. Cut each disk into 6 wedges. Transfer to sheet. Brush with 1 1/2 tablespoons buttermilk. Sprinkle with 1 tablespoon sugar and 3 tablespoons crystallized ginger; press to adhere.
• Bake scones until golden and toothpick inserted horizontally into center comes out clean, about 20 minutes. Cool scones on sheet on rack.

DOUBLE-GINGER PUMPKIN MUFFINS WITH SWEET CANDIED PECANS

Steps:

• Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper. Spray regular-size muffin cups with cooking spray.
• In medium bowl, toss pecans with egg white until well coated. Add 3 tablespoons granulated sugar, 2 teaspoons ground ginger and the kosher salt; toss until coated. Spread in single layer on parchment-lined pan. Bake 10 to 12 minutes, stirring once, until golden brown. Cool completely, about 30 minutes. Coarsely chop; set aside.
• In large bowl, beat pumpkin, eggs, oil, water, 2 1/2 cups granulated sugar and the vanilla with electric mixer on low speed. Stir in flour, cinnamon, baking soda, salt, 1 teaspoon ground ginger and the nutmeg. Stir in crystallized ginger. Fill muffin cups 3/4 full. Top each muffin cup with 2 teaspoons candied pecans.
• Bake 23 to 25 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pan to cooling rack.