When you’re craving something warm and cozy these pear and ginger muffins are just that! Full of spicy warmth that pair perfectly with your hot cup of coffee.
Of course we all know that apples are the stars of the season for comforting recipes but the often overlooked pear can be just as delicious and versatile. And this recipe proves it!
These morning muffins are made with a combination of whole-wheat and all-purpose flour giving them a hearty texture with more flavour but still keeping them on the lighter side. The addition of walnuts gives the pear and ginger muffins texture and you can substitute the walnuts for your favourite nut if you please. But the best part is the turbinado sugar covering the tops of the muffins that gives them a slightly sweet, sticky and crunchy topping.
- Bosc pears
- Unsalted butter
- Natural yogurt or plain
- All-purpose flour
- Whole-wheat flour
- Ground ginger
- Granulated sugar
- Turbinado sugar
- Baking powder & baking soda
What is Turbinado Sugar?
Turbinado sugar comes solely from the first pressing of sugar canes. It’s similar to brown sugar but is processed less. When the sugar is processed less it retains the original molasses which gives the sugar a slight caramel flavour. On the other hand sugar that is processed to white sugar is boiled over and over again until the molasses is gone.
The grains of Turbinado are also coarser than refined white sugar, which makes turbinado ideal for a finishing sugar. The slight brown (or natural looking) colour also makes it perfect for the finishing touches on baking or simply to serve with coffee or teas.
Because these pear and ginger muffins are made with whole-wheat flour and nuts it gives the muffins a heartier taste. So, the turbinado sugar actually balances those flavours. With this in mind I highly recommend not skipping out on this part of the recipe!
Instead of making your favourite apple recipe, why not give these pear muffins a whirl?Print
Pear and Ginger Muffins
These pear and ginger muffins are full of warm spiced ginger, nutty walnuts and juicy pears. They are super moist from the chunks of fresh pears scattered throughout and the batter is made with yogurt to give extra moisture.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 12 1x
- Category: Snack
- Cuisine: Canadian
- 1/2 cup (113 g) unsalted butter, melted
- 1/2 cup (124 g) natural yogurt or plain, at room temperature
- 2 large eggs, at room temperature
- 1/2 cup (110 g) white sugar
- 1 cup ( 145 g) all-purpose flour
- 3/4 cup (96 g) whole-wheat flour
- 1 Tablespoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (55 g) walnuts, roughly chopped
- 2 ripe Bosc pears
- Turbinado sugar for topping
- Preheat oven to 350˚F. Line a muffin tin with paper cups and set aside.
- In a large bowl add melted butter, yogurt, eggs and sugar, whisk together until smooth and well incorporated. Set aside.
- In a separate bowl add all-purpose flour, whole-wheat flour, ginger, baking powder, baking soda and salt. Mix together until well blended. Add chopped walnuts. Set aside.
- Peel and core pears. Next, using a sharp knife, slice 12 slices lengthwise (these will be your pears to top each muffin), set slices aside. Chop the rest of the pears into chunks. Add chopped pears to your butter mixture.
- Add dry ingredients to wet ingredients. Gently mix until just incorporated (don’t overmix).
- Fill muffin cups with batter and top each muffin with pear slices.
- Sprinkle turbinado sugar on top of each muffin.
- Bake in the middle of the oven for approx. 15 -18 minutes or until muffins are browned and the centre of each muffin is set.
- Sprinkle with more turbinado sugar and let muffins cool on a cooling rack.
Muffins will last 3-4 days in a tin.
- Serving Size: 1
- Calories: 246
- Sugar: 13.7g
- Sodium: 227mg
- Fat: 12.1g
- Saturated Fat: 5.5g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31.6g
- Fiber: 3g
- Protein: 5.1
- Cholesterol: 51mg
Keywords: Pear, Ginger, Muffins, Snack, Breakfast
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I just made these for my family and they loved them! The pear and ginger are a nice change from my usual muffins – banana and blueberry. I realized that I didn’t have yogurt so used sour cream. I know it’s not quite as healthy but worked out great! They looked pretty too. I wonder if they can be frozen?
Hi Suzie, yes you can freeze the muffins. Store them in a airtight container in the freezer up to a month. Great to hear you enjoyed the muffins. Happy Baking.