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Ginger Pear Muffins

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
    1-1/2 dozen


  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 large egg, room temperature
  • 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


  • 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 18 paper-lined muffin cups two-thirds full.
  • For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
  • Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 muffin: 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.

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Average Rating:
  • Bonnie
    Jul 14, 2020

    very moist, i added fresh ginger-grated and changed from pears to peaches.

  • Tanya
    Jan 20, 2018

    As a disclaimer, I made this by substituting the wheat flour with gluten free flour (which is normally what I do). The muffins were tough & dry.

  • dozer77
    Jan 1, 2018

    Love this recipe using up my pears..I add chopped walnuts to the topping because my husband loves nuts.

  • dceko
    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.

  • gooch621
    Oct 31, 2015

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

  • redcow
    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.

  • Grammy Debbie
    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!

  • mkaskela
    Nov 25, 2014


  • mtuttle
    Oct 5, 2014

    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!

  • cathi
    Oct 4, 2014

    These were a hit at the Youth conference. all gone. made them just as the recipe said.