Raisin-Pecan Ginger Muffins Recipe

Name: Raisin-Pecan Ginger Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 1 ½ teaspoons baking soda; ¼ teaspoon salt; 1 ½ teaspoons ground ginger; ⅓ cup butter or ⅓ cup margarine; 1 cup molasses; ½ cup buttermilk; 1 egg, beaten; ½ cup chopped pecans; ½ cup raisins

Servings: persons

2 cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
1 ½ teaspoons ground ginger
⅓ cup butter or ⅓ cup margarine
1 cup molasses
½ cup buttermilk
1 egg, beaten
½ cup chopped pecans
½ cup raisins

1
Add the first 4 ingredients to a bowl; stir to combine.
2
Add the butter and molassess to a saucepan; cook and stir over medium until butter melts; remove from heat.
3
Make a well in the center of the flour mixture; add molassess-butter mixture, buttermilk, and egg.
4
Stir just until mixture is moistened (do not overmix).
5
Add in pecans and raisins; gently fold to combine.
6
Spoon mixture into greased muffin cups, filling 3/4 full.
7
Bake at 325 for 18 minutes or until done.
8
Serve warm with honey and/or butter.

689

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 1 ½ teaspoons baking soda, ¼ teaspoon salt, 1 ½ teaspoons ground ginger, and more.

Yes, Raisin-Pecan Ginger Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raisin-Pecan Ginger Muffins

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