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In a small bowl combine 3 T. flour, 3 T. brown sugar, 1/4 tsp. cinnamon and cut in 2 T. butter and add walnuts (for topping); set aside. In a medium bowl combine 1 1/2 cups flour, 1/2 cup sugar, baking powder, 1/2 tsp. cinnamon, ginger, baking soda, and salt. Cut in the 1/4 cup butter. Combine egg and buttermilk and add all at once to the flour mixture; stir just until moistened. Spoon half of batter into muffin papers, put some topping in, put rest of batter, and finish with more topping. Bake for 15-18 minutes until golden brown and toothpick comes out clean. Note: if you have no buttermilk, put 1/2 T. vinegar in 1/2-cup measuring cup and fill rest of the way with milk; let sit for 5 minutes.