These Fresh Pear Muffins are super tender and delicious with the added flavor of ginger.
Grab some fresh pears to make these muffins! Bartlett, Bosc, and Anjou pears work best for baking. Just buy them ahead of time to give them time to soften up a bit. In every bite of these fresh pear muffins you’ll get some juicy, ripe pear! This recipe comes from an older cookbook by Nigella Lawson: Nigella Express.
- all purpose flour
- white sugar
- light brown sugar
- baking powder
- ground ginger
- sour cream
- vegetable or canola oil
- fresh pears
How to make Fresh Pear Muffins:
The complete, printable recipe is at the end of this post.
Let them cool in the pan for a few minutes, then transfer them to a rack to let them cool completely.
These fresh pear muffins rise nicely and are super moist. With 1 teaspoon of ginger within, they definitely have a ginger flavor. Fresh pears are the way to go- they are just so fresh and delicious, especially when eaten while warm and oozing with the juicy fruit. The brown sugar gives it a crispy crust of sweetness on top. Enjoy!
From RecipeGirl readers:
These muffins were killer! I’ve made a many a muffin but these topped every other muffin I’ve ever made. I substituted plain yogurt for sour cream and it was just as good. I also threw in some white chocolate for some pizazz. Cheers!
Fabulous recipe! Super moist and delicious. Thank you for this recipe.
The Best Fruit Muffin Recipes:
- Whole Grain Blackberry Spice Muffins
- Raspberry Muffins
- Mixed Berry Muffins
- Maple Drizzled Apple Muffins
- Cranberry Muffins
Pear and Ginger Muffins
- 1¾ cups all purpose flour
- ¾ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ⅔ cup sour cream
- ½ cup vegetable or canola oil
- 1 tablespoon honey
- 2 large eggs
- 1½ cups pears, peeled and chopped to ¼ inch dice
- 6 teaspoons packed light brown sugar
- Preheat the oven to 400°F. and line a 12 cup muffin pan with paper muffin liners.
- In a large bowl, whisk together the flour, granulated sugar, the ½ cup of brown sugar, baking powder, and ground ginger.
- In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don't over-mix).
- Gently stir in the diced pear and then divide the batter evenly among the muffin cups. (I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.)
- Sprinkle each muffin with ½ teaspoon brown sugar and then bake for 18 to 20 minutes. Remove to a cooling rack. These are best eaten when still a little warm.