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Home Breads, Rolls & Pastries Bread Recipes Muffins

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

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Test Kitchen Approved

Total Time

Prep: 25 min. Bake: 20 min.

Makes

1-1/2 dozen

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

Ginger Pear Muffins Recipe photo by Taste of Home

Ingredients

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
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.

Buttermilk

Warmed buttermilk will appear curdled.

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.

Ginger Pear Muffins

Ingredients

Directions

Nutrition Facts

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