Ginger Pear Muffins

Name: Ginger Pear Muffins
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 1-1/2 dozen.
Ingredients: 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; TOPPING:; 1/3 cup packed brown sugar; 1/4 teaspoon ground ginger; 2 teaspoons butter, melted

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

Ingredients

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
TOPPING:
1/3 cup packed brown sugar
1/4 teaspoon ground ginger
2 teaspoons butter, melted

Directions

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.

Reviews

Click stars to rate

Average Rating:

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

F
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.
ladymluv09

Aug 4, 2014

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.