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)
,
Golden Raisins (70 g)
and
Bourbon (60 mL)
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 (85 g)
,
Egg (1)
, and
Pure Vanilla Extract (15 mL)
. 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 (4 g)
,
Baking Soda (5 g)
,
Kosher Salt (6 g)
,
Ground Ginger (3 g)
,
Ground Cinnamon (3 g)
,
Ground Cardamom (as needed)
, 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 7
Cool for five minutes, then remove muffins from the pan. Repeat with remaining muffin batter. Serve warm or at room temperature. Enjoy!
