Pear and Ginger Muffins

This post may contain affiliate links.

This comforting Pear and Ginger Muffins recipe comes from Nigella Lawson’s cookbook- Nigella Express.

Simple= whisk the dry, whisk the wet, combine, add pears and scoop into tins. There’s a sprinkle of brown sugar on top. I made 6 giant muffins with this recipe, so it would typically make 12 regular-sized muffins.

They 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.

Pear and Ginger Muffins

Tender chunks of pear mixed with a ginger-flavored batter and baked into a moist, pull-apart muffin.

Yield: 12 muffins

Prep Time:15 min

Cook Time:20 min


1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1/2 cup + 6 teaspoons light brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground ginger
2/3 cup sour cream
1/2 cup vegetable oil
1 Tablespoon honey
2 large eggs
1 1/2 cups pears, peeled & chopped to 1/4-inch dice


1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper muffin cups

2. Whisk dry ingredients in a large bowl: flour, granulated sugar, the 1/2 cup of brown sugar, baking powder, and ground ginger.

3. 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).

4. Stir in 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.

5. Sprinkle each one with 1/2 teaspoon brown sugar and then bake for 20 minutes. Remove to a cooling rack. Best eaten when still a little warm.

SOURCE: (Adapted slightly from Nigella Express)

You Might Also Like...
Lori Lange of Recipe Girl

Meet The Author: Lori Lange

Leave a Comment

Your email address will not be published. Required fields are marked *


  • Philip wrote:

    Can you freeze them?

    • Lori Lange wrote:

      I usually have pretty good success with freezing muffins, so I would think these would be fine.

  • Beverly wrote:

    I added 2 Tbsp. chopped crystallized ginger, and the were amazing! These are wonderfully moist.

  • Dede wrote:

    Made these GF style the other day.

    And I must say there where GREAT!!

    Thank you so much for sharing this recipe.

    Can’t wait to try more recipes from your site.

  • loreleilee wrote:

    This is a great recipe,everyone who tried loved them added a tiny bit of black pepper and a little xtra ginger Thanks

  • betsy evans wrote:

    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!