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Baked Pear Ginger Muffins

These baked pear ginger muffins are soft, sweet, and warmly spiced, with bursts of juicy pear and a buttery, crumbly top—perfect for chilly mornings or cool afternoons.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Calories: 185
Ingredients Method Notes

Ingredients
  

Muffin Base
  • 2 cups flour All-purpose flour can be substituted with whole wheat flour.
  • 2 pieces pears, diced Choose Bartlett, Bosc, or Anjou varieties for best results.
  • 3/4 cup brown sugar Can be replaced with maple syrup or honey.
  • 2 pieces eggs Large eggs are recommended.
  • 1/3 cup vegetable oil Can be swapped with coconut oil or melted butter.
  • 1 tbsp fresh ginger, grated Replace with 1 teaspoon of ground ginger if needed.
  • 1.5 teaspoons baking powder
Crumb Topping
  • 1/3 cup flour
  • 3 tbsp brown sugar
  • 3 tbsp cold butter Ensure butter is kept cold for a crumbly topping.

Method
 

Preparation
  1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
  2. In a mixing bowl, whisk together 2 cups of flour and 1.5 teaspoons of baking powder.
  3. In another large bowl, mix together 3/4 cup brown sugar, 2 eggs, 1/3 cup vegetable oil, and 1 tablespoon of grated ginger until smooth.
  4. Gently fold in the dry ingredients until just combined, then carefully fold in the diced pears.
Make Crumb Topping
  1. In a small bowl, combine 1/3 cup flour and 3 tablespoons brown sugar.
  2. Cut in 3 tablespoons of cold butter until the mixture resembles coarse crumbs.
Bake the Muffins
  1. Spoon the muffin batter evenly into the lined tin, filling each cup about three-quarters full.
  2. Sprinkle the crumb topping generously over each muffin.
  3. Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted in the center comes out clean.
  4. Let the muffins cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins at room temperature in an airtight container for up to three days. For longer storage, freeze for up to two months. Reheat in microwave for 20-30 seconds or in a 300°F oven for 5-7 minutes.