Pear muffins make a delicious breakfast or afternoon snack, especially during the fall and winter months. These moist muffins have a bit of candied ginger for a hint of spice and are topped with a cinnamon sugar streusel to satisfy your sweet tooth.
A healthy, yet delicious, muffin is a great way to start your morning. It’s especially handy if you have busy mornings and need something quick. When you need to change up your morning routine, both pear muffins and spiced apple muffins are a great change of pace from a classic blueberry muffin.
Pears add a natural sweetness to the muffin itself reducing the amount of sugar needed in the batter, and wholewheat flour adds some extra nutrients. The streusel topping provides a little extra sweetness without making it too sweet.
Of course there’s nothing wrong with adding a little frosting to the top!
The pears provide sweetness and moisture creating an amazing breakfast muffin. But if you want to take it to the next level, add some candied ginger. It adds just a little spice and interest to the muffins. If you don’t have any, they are still a scrumptious muffin without it.
What is candied ginger
Candied or crystalized ginger is peeled ginger that has been boiled in a simple sugar then dried and rolled in sugar. The result is a chewy interior with a sweet exterior, like a gummy.
You can find candied ginger either with the dried fruit or in the baking aisle at your grocery store, or you can order it on line. It’s also called crystalized ginger sometimes. Don’t skip this, it’s the best part of these fresh pear muffins.
What is the most important rule for making muffins?
The most important rule of thumb when making muffins is don’t over mix the batter. Especially for this pear muffin recipe, you want to add flour to the butter mixture until just barely combined. Over stirring the batter can make your muffins thick and dense rather than fluffy and moist.
Reasons to try soft and moist pear muffins
- A great way to use up ripe pears
- Excellent recipe to meal prep
- The crystalized ginger adds a unique sweet ginger flavor
- These are healthier muffins packed with vitamins, fiber, and have less sugar to keep you feeling your best
What types of pears should you use for baking muffins
While there are several different varieties of pears, the three most common in the US are Bartlett pears followed by Anjou and Bosc. All three will work when making muffins. They have thin skin so you won’t need to peal them for these muffins.
You want to find pears that are ripe, to tell whether a pear is ripe or not, there should be a little give when you press the pear. Pears will ripen off of the tree, so if they’re not ripe, wait a few days or speed up the process and place them in a brown bag with a ripe banana.
Ingredients you’ll need for making Pear Muffins
- Flour – try using both whole wheat flour and all-purpose flour, or you can just use all-purpose flour.
- Spices – Cinnamon, ground ginger, nutmeg, and salt give this recipe warmth.
- Milk – Use whatever type of milk you have on hand.
- Pears – Unpeeled, diced, and even overripe pears will work for this recipe. Anjou pears, bosc pears, or bartlett pears are the best pears to use for baking.
- Candied ginger – You can buy candied ginger at the grocery store or on line. But, make sure you dice it into small pieces.
- Pecans – These are totally optional but I love nuts in muffins for both the flavor and texture.
- Pantry staples – white and brown sugar, baking powder, butter and eggs.
Easy steps for making muffins
Step 1: Mix the wet ingredients
Cream together butter and sugars. Add eggs one at a time until incorporated. Add vanilla.
Step 2: Mix the dry ingredients
In a separate bowl whisk together the dry ingredients.
Step 3: Combine wet and dry ingredients
Add flour mixture to the butter mixture alternating with milk until just barely combined. Don’t over mix.
Step 4: Add the fun stuff!
Add fresh pears, ginger and nuts and gently fold into the batter and place in the muffin tin.
Step 5: Top the muffins
Make a streusel topping and cover the muffins.
Step 6: Bake
Place in a hot oven for 5 minutes then turn it down for the remainder of the baking time.
Pro tip: Use an ice cream scoop to transfer the muffin batter into the pan mess free. You also get the perfect amount of batter in each cup with this method.
Pear muffin FAQs and tips
Can you freeze muffins?
Yes you can freeze muffins for up to 3 months then reheat when ready to eat. You can also store them at room temperature in an airtight container for up to 4 days. Make sure these delicious muffins are cooled completely on a wire rack before storing.
How do I get my muffins to rise higher?
Baking your muffins at a higher heat for five minutes then reducing the heat will allow your muffins to rise higher than normal. This allows the baking powder to react quicker, producing that perfect risen top.
How should muffin cups be filled?
You don’t want to fill the muffin cup more than ¾ of the way or else the batter will spill over when baking. You can use an ice cream scoop for the best way to measure precisely.
More sweet breakfasts you’ll love
- Try these puff pastry pockets for a nostalgic breakfast.
- Homemade waffles are perfect for a lazy Sunday morning.
- Breakfast scones with oatmeal go well with a hot cup of coffee.
- Peach cinnamon rolls are the best breakfast for summer.
If you loved this recipe, give it a star ⭐️⭐️⭐️⭐️⭐️ rating! Also, snap a picture of your finished dish and share it with me on Instagram using the hashtag #butterandbaggage and tagging me @butterandbaggage.
Pear Muffins with Candied Ginger
- ½ cup brown sugar
- ¼ cup sugar
- 4 ounces butter softened
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all purpose flour
- ¾ cup whole wheat flour
- ½ teaspoons baking powder
- 1 teaspoon baking soda
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- 2 tablespoons milk
- ½ cup sour cream
- 2 cups pears unpeeled and diced
- ¼ cup crystalized ginger diced, optional
- ½ cup pecans chopped
- ⅓ cup brown sugar
- 1 tablespoon sugar
- ½ teaspoon cinnamon
- ¼ cup Flour
- ¼ cup butter cut into 1 inch cubes
- 1 cup confectioner’s sugar
- 3 tablespoons cream
- ½ teaspoon vanilla
- Preheat oven to 425º. Spray 12 cup muffin pan with cooking spray or add cupcake liners.
- With an electric mixer, cream together butter and sugars until well combined. Add eggs, sour cream and vanilla and beat until creamy.
- In a separate bowl whisk together flour, baking powder, spices and salt. Add flour and milk to the butter mixture, mixing until just barely combined. Don’t over mix. Add pears, candied ginger (if using) and nuts and fold into the batter.
- Streusel topping:
- Combine the sugars, cinnamon and flour. Add butter and combine with your fingers or a pastry cutter.
- Fill muffin tins using an ice cream scoop to about ¾ full and add streusel topping, pushing it into the batter. Place in oven and bake for 5 minutes then turn down the oven to 350º and bake for 15-20 minutes until a toothpick comes out clean.
- Using a hand mixer, combine confectioners sugar, cream and vanilla. Add more cream or milk until it is the consistency you want and drizzle over muffins before serving.
Barbara’s Tips + Notes
- Be careful not to over mix the batter once you add the flour.
- You can leave out the candied ginger.
- You can use any type of ripe pear. If they are not ripe, place them in a brown bag with a banana for a day or two.