Ginger-Pecan Muffins - Kraft Recipes Top
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Ginger-Pecan Muffins

Prep Time
Total Time

1 doz. or 12 servings, one muffin each

Add these Ginger-Pecan Muffins to your weekend to-do list. They'll leave your home smelling great and provide on-the-go deliciousness for the days ahead.

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What You Need

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Make It

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  • 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.

Size Wise

These muffins, with their built-in portion control, are great as part of breakfast.

How to Easily Fill Muffin Cups

Filling muffin cups with muffin or cupcake batter can be a messy task. Make it neat and easy by using an ice cream scoop to fill the cups. This also ensures that an equal amount of batter is portioned into each muffin cup.


Substitute 1 tsp. ground ginger for the 1/2 cup crystallized ginger.


  • 1 doz. or 12 servings, one muffin each

Nutritional Information

Serving Size 1 doz. or 12 servings, one muffin each
Calories 330
Total fat 17g
Saturated fat 6g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 40g
Dietary fiber 2g
Sugars 21g
Protein 5g
% Daily Value
Vitamin A 6 %DV
Vitamin C 8 %DV
Calcium 10 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from ginger is not my cup of tea, so i substituted with cinnamon instead! ginger is not my cup of tea, so i substituted with cinnamon instead! i also replaced 3/4c flour with whole wheat flour, added 2tbsp ground flaxseed, and used vanilla yogurt in place of buttermilk. quality product!
Date published: 2007-08-11
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