8 tablespoons (1 stick) unsalted butter, melted and cooled
2 large eggs, lightly beaten
3/4 cup buttermilk
1 teaspoon vanilla extract
2 teaspoons grated fresh ginger
2 ripe but firm Bosc pears (about 6 oz. each), peeled, cored, diced
1/2 cup chopped pecans
How to Make It
Preheat oven to 350°F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.
In a large bowl, whisk together flour, sugar, ground ginger, baking powder, baking soda and salt. In a medium bowl, whisk melted butter, eggs, buttermilk, vanilla and fresh ginger until blended. Pour into flour mixture and stir just until combined. Do not overmix. Fold in pears and pecans.
Divide batter evenly among muffin cups. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.