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.