Pear & Ginger Muffins | Muffin Recipe | Kitchenstagram
These Pear & Ginger Muffins are a delightful balance of fruity sweetness and warm spice. Each bite reveals juicy pear pieces and zesty crystallized ginger, creating a burst of flavour and texture. Perfect for a cozy breakfast or a comforting snack, they come together quickly and bake up soft and moist. A final touch of honey elevates their natural sweetness and adds a glossy finish. Simple, wholesome and irresistibly tasty, these muffins are sure to become a new favorite.
Why you’ll love this recipe:
These muffins combines the mellow sweetness of pears with the bright, warming flavours of ginger for a balanced fall-inspired treat.
Crystallized ginger brings a soft, chewy texture and a touch of spice that stands out without overpowering.
Quick and simple to prepare- just basic kitchen tools are required.
Ready in around 30-45-0 minutes, making it perfect for busy mornings or spontaneous baking.
A great way to use up extra pears and enjoy a cozy, homemade snack or breakfast.
Ingredients needed for Pear & Ginger Muffins:
Pears: Pears like Anjou, Bosc or Conference holds their shape and add juicy bursts of flavour in every bite.
All-purpose Flour: Use regular unbleached all-purpose flour for the best structure. It gives the cake a soft crumb and ensures it stays light and fluffy without being dense.
Butter: Butter enhances the muffins richness, giving them a tender crumb and making each bite soft and moist.
Powdered Sugar: This fine sugar blends smoothly into the batter, ensuring an even sweetness and a velvety, lump-free texture that bakes up beautifully tender.
Eggs:Eggs add richness, structure and stability to the cake, helping it rise beautifully while keeping the texture smooth and cohesive.
Crystallized Ginger: These sugary, chewy bites introduce a pleasant zing and texture contrast. They’re made from ginger simmered in syrup, coated in sugar and dried for a sweet-spicy delight. Find our Homemade Crystallized Ginger recipe HERE!
Ginger Powder: Powdered ginger brings a lively, slightly spicy note that brightens the mellow sweetness of pears.
Brown Sugar: Brown sugar lends rich sweetness and caramel flavour.
Baking Powder & Baking soda: Baking Powder & Baking soda ensures the muffins rise beautifully and maintain a light, fluffy texture.
Honey: A drizzle on top of the muffins adds a luscious finish and subtle floral sweetness that enhances every flavour in the muffin.
Storage Tips:
Storage: Enjoy these muffins fresh for the best flavour, but they’ll stay soft for up tp 3 days at room temperature. Keep them in an airtight container lined with paper towels to prevent sogginess.
Freezing: Once fully cooled, arranged the muffins in a single layer inside a freezer-safe container or zip-lock bag. They’ll stay fresh for up to 3 months.
Reheating: To serve, let the muffins ait at room temperature until thawed, which only takes about 15-20 minutes. Avoid refrigerating, as it can affect texture. If you prefer them warm, a quick microwave zap works, though it may slightly dry them out.
Ingredients
For Pear Sauce:
3-4 nos. Pear, peeled & diced
1 tbsp Butter
1/4 cup Sugar
For the Muffins:
1 1/2 cup All-Purpose flour
1 1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/4 tsp Salt
1/2 tsp Ginger Powder
2 nos. Eggs
1/3 cup Powdered Sugar
1/2 cup Butter
1 cup Prepared Pear sauce
1 cup Pears, peeled & diced
1/4 cup Crystallized Ginger, finely chopped
1 cup Walnuts, roughly chopped
For the Topping:
1/2 cup Walnuts, roughly chopped
1/2 tsp Ginger Powder
2 tbsp Brown Sugar
Honey, for drizzling
Preparation
- Step 1: In a frying pan, melt butter and add the diced pears, stir to coat with butter.
- Step 2: Add sugar and stir to combine. Reduce the heat to low, cover and cook on low heat for 15 minutes or until pears are soft and most of the liquid has evaporated. Remove from heat and allow to cool. Then blend the pears until you get get a smooth paste.
- Step 3: For the topping, in a small bowl combine together chopped walnuts, ginger powder and brown sugar. Set aside.
- Step 4: Preheat the oven @180ºC (350°F). Line your muffin tray with paper liners. Keep aside.
- Step 5: In a large mixing bowl, add softened butter and cream the butter on high speed for 2-3 minutes, until light and fluffy.
- Step 6: Gradually, add in the granulated sugar and continue creaming until really light and fluffy.
- Step 7: Next beat in the eggs and beat well. Then add the pear sauce and beat well to combine.
- Step 8: Sift flour, baking powder, baking soda and salt in the mixing bowl, to get rid of any lumps and mix. Then add ginger powder and mix, until just comes together. Do not overmix.
- Step 9: Then stir in chopped crystallized ginger, diced pears and chopped walnuts.
- Step 10: Divide the batter evenly among muffin cups. Sprinkle with walnut-brown sugar topping evenly on top of muffins.
- Step 11: Bake for about 20-25 minutes or until the muffins are golden and until a toothpick inserted in the center comes out clean.
- Step 12: Let the muffins cool in the pan for several minutes before removing them into a wire rack or serving. Drizzle with honey while it’s still warm. Enjoy!!
About Me
DEBJANI MONDAL
Welcome to Kitchenstagram, the home of delicious recipes, culinary inspiration and cooking adventures. I’m Debjani and I’m thrilled to be your guide through the wonderful world of food. I’m a self-taught professional baker, home chef, recipe developer, author of Kitchenstagram and an aspiring YouTuber.
My passion for food and cooking began at a very young age, when I would watch my mom and dad cook for me and my brother. My dad, in particular is a great cook whose culinary skills made a lasting impression on me. My dad would cook up a storm on special occasions by cooking variety of dishes, from delicious biriyani to samosa, fish fry, rasgullas and kachoris (sweet & spicy deep fried pastry with filling of lentils, meat or fish…>>>>>
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