These muffins came about almost as soon as I collected the ingredients from the pantry and kitchen. I did have some crystallized candied ginger, so it was a given that they’d make their way into these muffins.
This is a perfect recipe for a lazy afternoon. You simply cream the butter and sugars, add the vanilla, then the ginger, then alternate between adding the flour mixture with the milk and finally folding in the chopped pears. I debated whether to add sour cream, but I’ve been making lots of things with the sour cream lately, I thought I’d leave it out. They are not overly sweet. I left out the added topping of cinnamon and sugar, because I wanted something more plain, but you can add it, if you like. It will make the tops look more interesting.
Pear Ginger Muffins (makes 12) (based on this recipe from the Kitchn.)
ingredients
1/2 cup packed brown sugar
1/4 cup white sugar
1 stick unsalted butter, softened (4 oz)
2 eggs
1 teaspoon vanilla
1 cup AP flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 fl oz) milk
2 to 2 1/2 pears, peeled, diced,
optional sprinkling of sugar and cinnamon
optional 1/4 cup chopped crystallized candied ginger
method
Preheat oven to 350 degrees F. Line muffin tins with paper liners. Set aside. Add the flours, spices, salt and baking powder, using a sifter and a stirring it with a whisk to blend. Set aside.
Cream the soft butter and sugars, until light and fluffy. Add vanilla, eggs, one at a time, scraping down the sides of the bowl as needed. Add the crystallized ginger, if using, mix well. Starting and ending with the flour mixture, add the flour mixture and mix, then a third of the milk, then the flour mixture, then the milk, then finally the rest of the flour mixture, mixing between additions. Do not over mix, scraping sides in bowl as needed. Lastly fold in the cubed pears. Divide evenly between lined muffin tins. If using, top with sugar and cinnamon. Place in oven in center rack, roughly 18-22 minutes, rotating halfway through baking time.
Hope you enjoy!!!
DAVE BAKES
8 responses to “pear ginger muffins”
Ok. Yep. Gonna have to make these next weekend…
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It really cam in handy. Had some pears that needed to be used. Have a good week!
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Love crystallised ginger. These must taste so good!
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And relatively healthy! 🙂
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Wonderful combination of flavors!
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Thanks!
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Love the big chunks of pears..:) great combination with the ginger…
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They were really ripe, which I liked, because they were soft, and sweeter. Thanks for stopping by!
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