Vanilla Pecan Ginger Muffins

Sep 22, 2026 · By VanillaGoods

Baking Muffins Origin: Madagascar Vanilla: Beans Easy

Vanilla Pecan Ginger Muffins on a cooling rack

These muffins are tender and moist with rounded tops and a simple vanilla profile that works for breakfast or brunch. Ginger adds flavor and texture. Best with Madagascar vanilla (rich, creamy, classic); any pure vanilla works.

Prep 15 min

Cook 22 min

Cooling 5 min

Total 42 min

Yield 12 muffins

Diet —

Ingredients

Adjust yield

muffins

2.0 cups (240.0 g)all-purpose flour
¾ cup (150.0 g)granulated sugar
½ cup (110.0 g)neutral vegetable oil
2.0 (100.0 g)large eggs
¾ cup (180.0 ml)whole milk
2.0 tsp (8.0 g)baking powder
½ tsp (3.0 g)fine sea salt
½ (2.0 g)VanillaGoods vanilla bean, split and scraped
1.0 cup (110.0 g)toasted pecans, coarsely chopped

Flavor Accent

1.0 tsp (2.0 g)ground ginger

Make it at home

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Instructions

Heat the oven to 375°F (190°C) and line a standard 12-cup muffin pan.
Whisk the ground ginger evenly into the dry ingredients so the ginger is dispersed before the wet and dry mixtures are combined. The accent should be evenly distributed with no visible pockets.
Whisk the flour, sugar, baking powder, and salt together in a large bowl. Break up any clumps before you add the wet ingredients.
Whisk the oil, eggs, milk, and vanilla in a second bowl until fully blended.
Pour the wet mixture into the dry ingredients and fold gently just until no dry flour remains, then fold in the toasted pecans with 3 to 4 final strokes. A few small lumps are fine; stop as soon as the pecans are distributed so the muffins stay tender.
Divide the batter among the muffin cups, filling each about three-quarters full. Bake for 20 to 24 minutes. The tops should be rounded and lightly golden, and a tester should come out clean or with a few moist crumbs.
Cool in the pan for 5 minutes, then move the muffins to a rack.

Tips

Optional add-in, cacao nibs: fold 95 g cacao nibs into the finished dough or batter just until evenly distributed.
Optional finish, citrus glaze (¾ cup confectioners' sugar, 1½ tbsp fresh lemon juice): whisk the confectioners' sugar and lemon juice until smooth and pourable. Drizzle over the fully cooled muffins.
Optional finish, cocoa dusting (1 tbsp unsweetened cocoa powder): sift the finishing cocoa through a fine sieve in a light, even cocoa dusting over the fully cooled muffins just before serving. The finish should stay on the surface without melting into the dessert.
Optional finish, cream cheese glaze (3 oz cream cheese, softened, ¾ cup confectioners' sugar, 1 tbsp whole milk): beat the softened cream cheese until smooth, then gradually beat in the confectioners' sugar and milk. Drizzle or spread over the fully cooled muffins.
Optional finish, honey glaze (¾ cup confectioners' sugar, 1½ tbsp honey, 1 tbsp whole milk): whisk the confectioners' sugar, honey, and milk until smooth and pourable. Drizzle over the fully cooled muffins.
Optional finish, maple glaze (¾ cup confectioners' sugar, 2 tbsp pure maple syrup): whisk the confectioners' sugar and maple syrup until smooth and pourable. Drizzle over the fully cooled muffins.
Optional finish, vanilla glaze (1 cup confectioners' sugar, 1½ tbsp whole milk, ½ tsp VanillaGoods vanilla extract): whisk the confectioners' sugar, milk, and vanilla extract until smooth. Drizzle over the fully cooled muffins.
No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.
Best vanilla for this: Madagascar (rich, creamy, classic), or Mexican (spiced, warm, woodsy). Any pure vanilla works.

Recipe FAQ

How long does it take to make vanilla pecan ginger muffins?

Plan on 15 minutes of prep and 22 minutes of cooking, plus 5 minutes to rest, chill, or cool. It makes 12 muffins.

Can I use a different form of vanilla?

No vanilla bean? Use 2 teaspoons pure vanilla extract, 1 tablespoon vanilla bean paste or 1 teaspoon vanilla powder instead. Add it where the recipe adds the seeds; if the bean is steeped in hot milk or cream, stir the swap in after cooking, off the heat.

Estimated · per serving

Nutrition

Per serving = 1 of 12 servings this recipe makes.

287 Calories / serving

17.3g Fat

29.9g Carbs

4.4g Protein

13.8g Sugar

Whole recipe (12 servings): ~3444 cal · 208g fat · 359g carbs · 53g protein · 166g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.

Per serving · 287 calories

What it takes to burn one serving

Brisk walking 54 min·3.2 mi·~6300 steps
Walking uphill or incline treadmill 39 min·2.0 mi·~3900 steps
Moderate cycling 29 min·5.8 mi
Swimming laps 40 min
Jogging 28 min·2.3 mi·~4500 steps
Stair climbing 27 min·~2450 steps
Dancing 47 min
Bodyweight circuit training 29 min
Cleaning, errands, or playing with the dog 67 min

Rough estimates for one serving, based on standard MET values at about 155 lb. Your own burn depends on body size, effort, and fitness. Shown for context only — food is not something you have to earn.