Spiced ginger, date and pecan muffins with streusel topping

Name: Spiced ginger, date and pecan muffins with streusel topping
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 12 serving
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; 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; 100 g | 3.5oz pitted dates; 3 pieces stem ginger; a little caramel to drizzle; ; 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

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Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
12
Course
Baked Goods

Spiced ginger, date and pecan muffins with streusel topping

Shawn Wheeler

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These fragrant muffins are perfect for breakfast or an afternoon pick-me-up with a cup of tea or cofee.

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Ingredients

Servings

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

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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.