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Harvest Pear & Ginger Muffins

17 INGREDIENTS • 7 STEPS • 30MINS

Harvest Pear & Ginger Muffins

Recipe

4.5

4 ratings
The quintessential fall muffin, they are moist and packed with spices- ginger, cinnamon, and cardamom- along with chunks of pear, golden raisins and crystallized ginger for a little extra zing.
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The quintessential fall muffin, they are moist and packed with spices- ginger, cinnamon, and cardamom- along with chunks of pear, golden raisins and crystallized ginger for a little extra zing.
author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

30MINS

Total Time

$1.02

Cost Per Serving

Ingredients

Servings
12
us / metric
Raisins
70 g
Raisins
Bartlett Pears
335 g
Diced Bartlett Pears
about 2 small pears
Bourbon
4 Tbsp
Bourbon
Greek Yogurt
200 g
Greek Yogurt
Dark Brown Sugar
75 g
Dark Brown Sugar, lightly packed
Molasses
170 g
Molasses
Honey
4 Tbsp
Honey
Egg
1
Egg, lightly beaten
Pure Vanilla Extract
1 Tbsp
Pure Vanilla Extract
All-Purpose Flour
310 g
All-Purpose Flour
Baking Powder
1 tsp
Baking Powder
Baking Soda
1 tsp
Baking Soda
Kosher Salt
1 tsp
Kosher Salt
Ground Ginger
2 tsp
Ground Ginger
Ground Cinnamon
1 tsp
Ground Cinnamon
Ground Cardamom
1/2 tsp
Ground Cardamom
Crystallized Ginger
45 g
Minced Crystallized Ginger
plus extra for sprinkling

Nutrition Per Serving

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Calories
265
Fat
1.6 g
Protein
5.0 g
Carbs
55.8 g
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author_avatar
Lidey Likes
I'm Lidey, and I create delicious, seasonal recipes for weeknights, dinner parties, and beyond!!

Author's Notes

Makes 16 muffins.

Cooking Instructions

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step 1
Preheat the oven to 375 degrees F (190 degrees C). Place 12 paper liners in a standard muffin pan.
step 2
Combine the Bartlett Pears (335 g), Raisins (70 g), and Bourbon (4 Tbsp) in a small saucepan, bring to a simmer, remove from heat and set aside.
step 2 Combine the Bartlett Pears (335 g), Raisins (70 g), and Bourbon (4 Tbsp) in a small saucepan, bring to a simmer, remove from heat and set aside.
step 3
In a bowl, combine the Greek Yogurt (200 g), Dark Brown Sugar (75 g), Molasses (170 g), Honey (4 Tbsp), Egg (1), and Pure Vanilla Extract (1 Tbsp). Add the raisins and pears, and mix until combined.
step 4
In a separate bowl, mix together the All-Purpose Flour (310 g), Baking Powder (1 tsp), Baking Soda (1 tsp), Kosher Salt (1 tsp), Ground Ginger (2 tsp), Ground Cinnamon (1 tsp), Ground Cardamom (1/2 tsp), and Crystallized Ginger (45 g).
step 5
Add the dry ingredients to the wet and mix until just combined. Don’t overmix!
step 6
Scoop the batter into the prepared muffin pan, filling each cup almost to the top. Sprinkle each muffin with a little Crystallized Ginger and bake for about 20 minutes, until a cake tester inserted in the middle comes out clean.
step 6 Scoop the batter into the prepared muffin pan, filling each cup almost to the top. Sprinkle each muffin with a little Crystallized Ginger and bake for about 20 minutes, until a cake tester inserted in the middle comes out clean.
step 7
Cool for five minutes, then remove muffins from the pan. Repeat with remaining muffin batter. Serve warm or at room temperature. Enjoy!
step 7 Cool for five minutes, then remove muffins from the pan. Repeat with remaining muffin batter. Serve warm or at room temperature. Enjoy!
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