While apples are so plentiful and pumpkin spice is all the rage, the pear is often neglected. Since it’s so much juicier than an apple, they make an unbelievably moist muffin. Not only are they moist, but crystalized ginger adds a slightly sweet and spicy flavor. Since I only like raw ginger in very small doses, I was a little hesitant to use ginger in a breakfast muffin. However, the crystalized ginger is sweet and has just a hint of the ginger flavor compared to the real deal. I threw in some pecans and they paired perfectly with the pears. (Try saying that three times) I added just a touch of cinnamon sugar to the top.
I was surprised at how delicious these turned out. Every recipe I try from this wonderful blog has turned out great, you should check them out. I used very ripe pears which I didn’t even peel. I shared with friends who agreed with my assessment. So branch out from apple and blueberry muffins and give the neglected pear a chance.
Spicy Pear Muffins
- Category: Breakfast
Scale
Ingredients
- ½ cup brown sugar
- ¼ cup sugar
- 4 ounces butter, softened
- 2 eggs
- 1 teaspoon vanilla
- 1 cup all purpose flour
- 1 cup whole wheat flour
- 2 teaspoons baking powder
- 2 teaspoons cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon nutmeg
- ½ teaspoon salt
- ½ cup milk
- 2 ½ cups pears, unpeeled and diced
- ¼ cup crystalized ginger, diced
- ½ cup pecans, chopped
- cinnamon and sugar
Instructions
- Preheat oven to 425º. Stay 12 cup muffin pan with cooking spray.
- With an electric mixer, cream together butter and sugars. Add eggs one at a time until incorporated. Add vanilla.
- In a separate bowl whisk together flour, baking powder, spices and salt. Add flour to butter mixture alternating with milk until just barely combined. Don’t over mix. Add pears, ginger and nuts and fold into batter.
- Fill muffin tins and sprinkle with cinnamon and sugar. Place in oven and immediately turn down oven to 400º. Bake for 20 minutes until the tops are slightly cracked and a toothpick comes out clean.
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