Photo by: Photo: Antonis Achilleos; Styling: Gerri Williams

Pear-Ginger Muffins

  • Yield: 15 muffins


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 165
  • Fat: 10g
  • Saturated fat: 4g
  • Protein: 4g
  • Carbohydrate: 29g
  • Fiber: 2g
  • Cholesterol: 42mg
  • Sodium: 238mg

Go to Full Version of

Pear-Ginger Muffins Recipe