-
Preheat oven to 400F. Grease or line 18 muffin cups or be prepared to bake a second round.
-
Sift together flour, baking powder, salt, cinnamon and ginger. Set aside.
-
In the bowl of a mixer fitted with a paddle attachment, beat sugar, egg, vanilla, and milk together until combined. Ad fry ingredients and beat just until moistened. Fold in 1 cup of chopped walnuts and butter.
-
Fill each muffin cup ¾ of the way full. Sprinkle some of the remaining ½ cup walnuts on top of the muffins; sprinkle brown sugar on top.
-
Bake 20 - 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Cool in pan for 5 minutes before turning onto a cooling rack.