Gingerbread Muffins with Ginger Pecan Crumble

These melt-in-your-mouth Gingerbread Muffins with Ginger Pecan Crumble are seriously flavorful and perfect for breakfast, brunch or a sweet snack!

Cupcakes or muffins? It’s a muffin pan but they’re cupcake papers, so as long as I skip the frosting I can call them muffins, right? Deal! That way I won’t feel quite so bad when I eat more than one!

These lovely cupffins? muffcakes? Nah, let’s just call them muffins are perfect for this time of year with a light, tender texture and lots of gingerbread flavor. I baked a batch earlier this week to keep on hand for the busy holiday weekend. We’re planning on serving them with a whole table full of other tasty goodies for brunch tomorrow but we may sneak in a few as a sweet snack or afternoon treat with tea in the meantime.

Oh my, look at crumble… toasted pecans, brown sugar and lots of candied ginger! As with the frosting on cupcakes, the best part of a muffin is often the topping so don’t skimp on the crumble.

Gingerbread muffins tend to be dense and a bit dry but this batch is exactly the opposite. The (generous) butter keeps them moist and tender while I went a bit easy on the molasses to not overpower the muffins. If you prefer a deep dark gingerbread flavor go with a full flavored molasses instead of the mild version and add an extra pinch or two of the spices.

Muffins are great for making ahead and will hold at room temperature for a few days and still be delicious. Or, once cooled just freeze them in an airtight container for up to 2 months. Pop one or two in the microwave for a few seconds to thaw them when you’re ready for a treat.

Gingerbread Muffins with Ginger-Pecan Crumble

Print Recipe

These melt-in-your-mouth Gingerbread Muffins with Ginger Pecan Crumble are seriously flavorful and perfect for breakfast, brunch or a sweet snack!

• Author: Kristen Olson
• Prep Time: 30 mins
• Cook Time: 25 mins
• Total Time: 55 minutes
• Yield: 16 Muffins 1x

Ingredients

Scale 1x2x3x

• Ginger Pecan Crumble
• 1/3 cup brown sugar
• 2 tablespoons all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1 cup chopped pecans
• 1/4 cup finely chopped candied ginger
• 2 tablespoons butter, melted
• Gingerbread Muffins
• 2 1/2 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• Pinch ground cloves
• Pinch ground allspice
• 3/4 cup butter, softened
• 1/4 cup granulated sugar
• 1/4 cup brown sugar
• 2 large eggs
• 3/4 cup hot strongly brewed coffee
• 1/3 cup mild molasses

Instructions

1. Stir together brown sugar, flour and cinnamon in a small bowl; stir in pecans, ginger and melted butter until mixture is crumbly; set aside. (Makes about 1 3/4 cups)
2. Heat the oven to 375°F. Line two muffin pans with 16 standard baking cups. In a medium bowl, stir together the flour, baking soda, salt, cinnamon, cloves and allspice until well blended; set aside.
3. In a glass measuring cup, mix together the hot brewed coffee and the molasses until blended; set aside.
4. In a large bowl, beat the butter on medium speed until creamy. Gradually add the sugars, beating until light and fluffy. Add the eggs 1 at a time, beating just until blended. Slowly add the flour mixture to butter mixture alternately with the coffee mixture. Beat at low speed just until blended after each addition.
5. Spoon the batter into the prepared muffin pans filling each about 3/4 full. Sprinkle the Ginger-Pecan crumble over the tops of the muffins.
6. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean. Cool in the pan 10 minutes then carefully transfer to a cooling rack to cool completely.

Nutrition

• Serving Size: 1 Serving
• Calories: 281
• Sugar: 16g
• Sodium: 167mg
• Fat: 15g
• Saturated Fat: 7g
• Unsaturated Fat: 4g
• Carbohydrates: 33g
• Fiber: 1g
• Protein: 3g

What’s your go-to muffin recipe?

Need another fun new muffin idea? Try one of these…
Turmeric Breakfast Muffins from Green Kitchen Stories
Berry Coconut Muffins from Minimalist Baker
Pumpkin Chai Crumble Muffins from How Sweet It Is

Or, try my Garam Masala Banana Nut Muffins…

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