Pear muffins spiced with three types of ginger: fresh, candied, and ground ginger. Made with loads of fresh pears, whole wheat flour, and Greek yogurt, these moist, tender muffins are the perfect healthy way to begin your morning!
1 1/2cupspeeled and diced pears(about 2 large—choose a firmer variety, such as Bosc or Anjou)
1/3cupfinely 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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