Ginger Pear Muffins Recipe
- 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
- 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.
1 muffin equals 174 calories, 5 g fat (1 g saturated fat), 13 mg cholesterol, 162 mg sodium, 30 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Reviews for Ginger Pear Muffins
"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."
"Texture is gummy. Favor is ok... probably won't make again."
"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."
"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!"
"This is a fantastic recipe. I took them to school, and the teachers thought I was an excellent baker. Ha! I just told them I have good recipes. Thanks, Taste of Home!"
"These were a hit at the Youth conference. all gone. made them just as the recipe said."
"Made these last night. They were a hit with me and my youngest. Would double the topping next time. Not quite enough. Will make them again. Very light and doesn't sit heavy in the stomach."
"This is a great recipe! I added crystallized ginger in a tiny dice to the tops of the muffins before baking. The additional ginger gave them a great flavor, and a bit of an added crunch to the top."
"Can these be made with canned pears if desperate and no fresh pears available? I am not a big muffin fan but these look delicious!"
"Went to the store yesterday to get just get the pears. Made them. Couldn't wait for them to cool. So good, moist and wonderful flavor. Gave a few to neighbor who said they where reallllllly good. A keeper."
"Delicate flavour, bursting with pear goodness and very moist. A definite make again!"
"Just took these out of the oven and they are fabulous! I added 1/3 cups of rolled oats to the topping mixture. Also this made 20 cupcake size muffins."
"this is the best dogon muffin I ever ate. thank you so very much. firstname.lastname@example.org."
"These muffins are first rate! I added 2 tablespoons of rolled oats to the topping mixture. The pears were Bartlett. Very moist and delicious."