Pear and Ginger Muffins

Pear and Ginger Muffins

5 from 2 reviews

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.


Units Scale
  • 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


  1. Preheat oven to 350˚F. Line a muffin tin with paper cups and set aside.
  2. In a large bowl add melted butter, yogurt, eggs and sugar, whisk together until smooth and well incorporated. Set aside.
  3. 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.
  4. 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.
  5. Add dry ingredients to wet ingredients. Gently mix until just incorporated (don’t overmix).
  6. Fill muffin cups with batter and top each muffin with pear slices.
  7. Sprinkle turbinado sugar on top of each muffin.
  8. 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.
  9. Sprinkle with more turbinado sugar and let muffins cool on a cooling rack.


Muffins will last 3-4 days in a tin.


Keywords: Pear, Ginger, Muffins, Snack, Breakfast

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