Pear Muffins with Ginger are that beautiful moment when you find five dollars in your washing machine or rediscover a forgotten shirt lurking in the back of your closet: freebie jackpot! The old is new again.
Fear not—I’m not walking around with pear muffins stuffed into my jeans, Napoleon Dynamite style. I also don’t intend to tuck a muffin behind my rack of plaid shirts for a midnight snack. Rather, these moist, healthy muffins are the result of a recent jackpot (re)discovery in my life, pears.
I have Ben’s Nonna to thank for reintroducing me to the sweet, juicy fruit at breakfast, when Ben and I were visiting a few weeks ago. I took a bite of the most sublime Bosc pear and realized that I’d been unconsciously overlooking one of fall’s loveliest offerings for the past several seasons. Every year, I go ape on apples—apple bars, apple cake, apple soup, apple dip, apple meatballs (I could go on)—to the extent that I’d all but forgotten the poor pears. Shame on me.
I’ve been making up for lost time by eating a pear a day for the past two weeks, and while I’ve tried a few different varieties, Bosc are my favorite. They are affordable, lightly spicy and sweet, and best of all, super easy to distinguish when ripe, a quality to where not all pears are created equal. Wait for your Bosc pear to be lightly soft but still firm, mildly fragrant, and especially yellowy, brown, and (forgive me, pears) kind of ugly.
Initial pear binge complete, I figured it was time for me to actually bake something with them. That “something” turned out to be three consecutive batches of Pear Muffins. Ginger is a perfect pear pairing (pun both terrible and intended), so these muffins pack it in three ways: fresh, ground, and candied. The ginger flavor is dynamic, but doesn’t overwhelm the delicateness of the pears.
I’m a believer that a muffin should be a muffin and not a cupcake—when I need a Salted Chocolate Olive Oil Cupcake, I’ll reach for one, thankyouverymuch. Made with very little added sugar (the pears provide most of the sweetness), Greek yogurt, coconut oil, and whole wheat flour, these pear muffins are decidedly healthy and belong squarely breakfast category.
These muffins also contain borderline-irresponsible quantities of diced pears. I squeezed as many as I could into the batter, and although the extra fruit does make the muffins less fluffy than you’d see in most bakeries, the muffins are also insanely moist and tender because of the extra fruit. Plus, unlike the majority of bakery muffins, these little cuties are actually good for you!
With wishes for extra money in your jeans, fun finds old and new, and a happy, healthy breakfast: Pear Muffins with Ginger.
Pear Muffins with Ginger
- 1 large egg
- 2 tablespoons granulated sugar
- 2 tablespoons packed dark brown sugar
- 1/4 cup coconut oil, melted and cooled
- 3/4 cup non-fat plain Greek yogurt
- 1 inch piece of ginger root, peeled
- 3/4 cup all-purpose flour
- 3/4 cup white whole wheat flour
- 1 teaspoon ground ginger
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 1/2 cups peeled and diced pears (about 2 large—choose a firmer variety, such as Bosc or Anjou)
- 1/3 cup finely chopped crystallized ginger
- Place rack in the upper third of your oven and preheat to 400 degrees. Lightly grease 12 standard muffin cups or line with paper cups.
- In a large bowl, whisk together the egg, granulated sugar and brown sugar. Once combined, stir in the melted, cooled coconut oil, then the Greek yogurt. Grate the ginger directly into the bowl along with any juices and stir again to combine. In a separate medium bowl, stir together the all-purpose flour, white whole wheat flour, ground ginger, baking powder, baking soda, nutmeg and salt. Add all at once to the wet ingredients, stirring by hand just until combined (do not over mix!). The batter will be very thick. Gently fold in the pears and crystallized ginger.
- Scoop the batter into the prepared muffin cups. Place in oven, reduce heat immediately to 350 degrees F and bake for 23 to 27 minutes, until the tops are nicely golden and a toothpick inserted into the center of a muffin comes out clean. Set the pan on top of a cooling rack, then allow muffins to cool in the pan for 15 minutes. To remove, run a butter knife around the edge of each muffin, then gently lift from the pan with a fork.
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Public service announcement: Next week, I’ll be heading to Chicago for a special experience at the Aldi test kitchen. I’m excited to have time with Aldi representatives, including Sensory Expert Gail Vance Civille and Master Sommelier Leslee Miller. Are there any questions you’d like answered? If yes, feel free to send them my way in advance, and I’ll be sure to report back after the event.
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I am sharing this post in partnership with Aldi as a holiday brand ambassador. Thanks as always for your support of the companies I work with and value!