Ginger Pear Muffins Recipe
Ginger Pear Muffins Recipe photo by Taste of Home

Ginger Pear Muffins Recipe

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This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 20 min.
MAKES: 18 servings


  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 large egg
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups chopped peeled fresh pears
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 teaspoons butter, melted

Nutritional Facts

1 each: 174 calories, 5g fat (1g saturated fat), 13mg cholesterol, 162mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein Diabetic Exchanges:2 starch, 1 fat


  1. Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill paper-lined muffin cups two-thirds full.
  2. For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
  3. Bake 18-22 minutes or until a toothpick inserted near the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm. Yield: 1-1/2 dozen.
Originally published as Ginger Pear Muffins in Taste of Home Christmas Annual Annual 2009, p96

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Reviewed Dec. 27, 2015

"Excellent recipe to use with your ripe pears. Absolutely delicious! I doubled the cinnamon and added 1/4 cup of diced candied ginger to the topping. Will definitely make again."

Reviewed Oct. 31, 2015

"Texture is gummy. Favor is ok... probably won't make again."

Reviewed Oct. 18, 2015

"Had 4H group make them and were enjoyed. I have made 2 batches for my family. I also added oatmeal to the topping and cut out the butter. For the family muffins, I grated fresh ginger root I had frozen in the freezer and used it instead for ground ginger. I liked the ginger root better as the flavor was more intense. Definitely a keeper. Froze some for company."

Reviewed Dec. 22, 2014

"We bought pears from our nephew who was selling fruit for FFA--they were delicious, but the all ripened at once! This was a wonderful way to make use of the over--ripe pears! I did as others had suggested and added some rolled oats to the crumble topping, but since my pears were so ripe and my batter seemed a little more "liquidy" than I would like, I also stirred some rolled oats into the batter which turned out to be a great decision!"

Reviewed Nov. 25, 2014


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