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Walnut Gingerbread Muffins Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 muffin equals 327 calories, 16 g fat (8 g saturated fat), 66 mg cholesterol, 384 mg sodium, 44 g carbohydrate, 2 g fiber, 5 g protein.