These fragrant spiced ginger, date and pecan muffins with streusel topping are perfect for breakfast or an afternoon pick-me-up with a cup of tea or coffee.
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Spiced ginger, date and pecan muffins with streusel topping

These fragrant muffins are perfect for breakfast or an afternoon pick-me-up with a cup of tea or cofee.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Muffins
Servings: 12
Author: Lucy Parissi | Supergolden Bakes

Ingredients

  • For the muffins
  • 160 g | 5.6oz self-raising flour
  • 150 g | 5.3oz soft light brown sugar
  • 100 g | 3.5oz cold unsalted butter cubed
  • 50 g | 1.5oz rolled oats
  • 100 ml | 3.4fl oz milk
  • 2 large eggs
  • 1 tbsp vegetable oil
  • 1 tsp mixed spice
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 100 g | 3.5oz pecans roughly chopped
  • 100 g | 3.5oz pitted dates finely diced
  • 3 pieces stem ginger finely diced
  • a little caramel to drizzle optional
  • <br>
  • Streusel topping
  • 90 g | 3.2oz plain flour
  • 85 g | 3oz cold unsalted butter
  • 60 g | 2 oz brown sugar
  • 1 tbsp granulated sugar
  • 1 tsp mixed spice
  • 1/4 tsp salt
  • a little Demerara sugar to sprinkle optional

Instructions

  • Preheat the oven to 180C (350F). Line your tin with muffin cases.
  • Put all the streusel ingredients apart from the Demerara sugar in a bowl and briefly rub together between your fingers until the mixture resembles breadcrumbs. Pinch together until small clumps are formed and set aside.
  • Put the oats, flour, sugar, spices and salt in a food processor and blitz briefly.
  • Add the cubed butter and pulse until the mixture resembles breadcrumbs.
  • Add the eggs and pulse until they are mixed in.
  • Add the milk and vegetable oil and blitz for a minute until the batter is smooth. You may need to scrape the sides of the bowl.
  • Fold in the chopped pecans, dates and stem ginger.
  • Divide between the muffin cases and sprinkle about 1 tbsp of streusel topping over each. Add a little sprinkling of Demerara sugar over the top.
  • Bake for about 25 minutes, or until the muffins are golden, risen and firm on top. Serve with a little caramel drizzled on top if you like.