Walnut Gingerbread Muffins Recipe

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My mom would always have these muffins on hand when I was growing up. They were a special, sweet little treat any time of day!—Ann Bush, Kansas City, Missouri
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min.
MAKES: 12 servings


  • 3/4 cup butter, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 cup buttermilk
  • 1/2 cup molasses
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground ginger
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground allspice
  • 3/4 cup chopped dates
  • 1/2 cup chopped black walnuts

Nutritional Facts

327 calories: 1 each, 16g fat (8g saturated fat), 66mg cholesterol, 384mg sodium, 44g carbohydrate (24g sugars, 2g fiber), 5g protein .


  1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in buttermilk and molasses. Combine the flour, salt, ginger, baking soda, nutmeg and allspice; add to creamed mixture just until moistened Fold in dates and walnuts.
  2. Fill paper-lined muffin cups three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. Serve warm. Yield: 1 dozen.
Originally published as Gingerbread Muffins in Taste of Home's Holiday & Celebrations Cookbook Annual 2009, p31

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Reviewed Oct. 13, 2013

"Excellent muffin recipe. Makes nice sized muffins and smells great in the oven!!"

Reviewed Dec. 4, 2012

"Have not had pleasuire of making these yet, but am giving them **5 stars**, since they look sooooo good. Would leave out dates, perhaps use raisins in their place. Thank you for sharing, Mrs. Bush!"

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