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Pear-Ginger Muffins

Photo: Antonis Achilleos; Styling: Gerri Williams
Prep time 25 mins
Bake time 20 mins
Total time 45 mins
Yield

15 muffins

Ingredients

  • 2 cups all-purpose flour
  • 3/4 cup packed dark brown sugar
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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

Nutrition Information

  • calories 165
  • fat 10 g
  • satfat 4 g
  • protein 4 g
  • carbohydrate 29 g
  • fiber 2 g
  • cholesterol 42 mg
  • sodium 238 mg

How to Make It

  1. Preheat oven to 350°F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.

  2. 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.

  3. Divide batter evenly among muffin cups. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.