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Pear Ginger Muffins Recipe

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These Pear Ginger Muffins are a delightful blend of warm spices, tender pears, and a touch of crystalized ginger for a perfect balance of sweetness and zing. Utilizing whole wheat flour and rolled oats, they offer a hearty and wholesome texture, making them an ideal breakfast or snack option. Baked to golden perfection, these muffins provide a moist and flavorful treat that celebrates the natural sweetness of pears complemented by aromatic spices like cinnamon, ginger, and cardamom.

  • Total Time: 35 minutes
  • Yield: 12 muffins

Ingredients

Dry Ingredients

  • 1 cup white whole wheat flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon cardamom
  • 1 1/2 cups old fashioned rolled oats

Wet Ingredients

  • 1 cup milk (any type)
  • 1/2 cup dark brown sugar
  • 2 eggs
  • 1/3 cup avocado oil (or other neutral tasting oil)
  • 1 teaspoon vanilla bean paste

Add-ins

  • 1 cup diced pears (peeled or unpeeled)
  • 1/4 cup finely chopped crystalized ginger

Topping

  • Turbinado sugar for sprinkling on top (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 400° F (200° C). Prepare a standard muffin pan by spraying it with cooking spray or lining it with parchment paper muffin cups to prevent sticking.
  2. Soak Oats: In a mixing bowl, combine the old fashioned rolled oats with the milk and let them soak for 10 minutes. This softens the oats and adds moisture to the batter.
  3. Mix Dry Ingredients: In a large bowl, whisk together the white whole wheat flour, baking powder, baking soda, kosher salt, ground cinnamon, ground ginger, and cardamom to ensure even distribution of the leavening agents and spices.
  4. Combine Wet Ingredients: In another bowl, whisk the eggs, dark brown sugar, avocado oil, and vanilla bean paste until well combined. Gradually pour the wet mixture into the dry ingredients.
  5. Mix Batter: Using a rubber spatula, gently stir the wet and dry ingredients together just until combined. Avoid overmixing to keep muffins tender.
  6. Add Pears and Ginger: Fold in the diced pears and finely chopped crystalized ginger carefully to distribute them evenly throughout the batter without breaking the fruit pieces.
  7. Fill Muffin Pan: Divide the batter evenly among the prepared muffin cups. If desired, sprinkle the tops with turbinado sugar for a subtle crunch and sweetness.
  8. Bake Muffins: Place the muffin pan on the middle rack of the preheated oven and bake for 16 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean, indicating they are fully cooked.
  9. Cool Muffins: Allow the muffins to cool in the pan for several minutes before carefully transferring them to a wire cooling rack to cool completely or serving warm.

Notes

  • Using white whole wheat flour gives the muffins a lighter texture than traditional whole wheat while still providing whole grain benefits.
  • Crystalized ginger adds a zesty sweetness and a slight chew that pairs beautifully with the pears.
  • Peeling pears is optional depending on texture preference; unpeeled pears add more fiber.
  • Turbinado sugar topping creates a slight caramelized crunch on top but can be omitted for a softer top.
  • Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
  • Milk type can be dairy or plant-based; almond or oat milk work well in this recipe.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/pear-ginger-muffins-recipe/