Sweet with the spice of ginger, these Pear and Ginger Muffins are moist and packed full of fresh pear, crystalized ginger, white chocolate, and hazelnuts. Great for breakfast, dessert, or just a snack, these muffins bring just the right kick to your day.
These muffins are somewhat unexpected but absolutely delicious. You have the combination of sweet and spicy with a bit of earthy nuttiness to add an extra layer of flavor. You think you know what you’re getting, but then you bite into these muffins and there’s a definite moment of “ooooh” as another flavor hits the palate.
As with most muffins, these are super quick and easy to throw together. I’ve been struggling the last couple of weeks with managing my time and keeping from completely burning out. I’ve been trying to add things–writing, finding more time for reading, longer workouts–back into my daily schedule but the days seem to pass by quicker and adding more to my day doesn’t necessarily mean balancing my time better, but giving up sleep.
On these days, all I want is something that I can throw together quickly with minimal washing up and have ready to just grab-and-go during the week when I find myself hitting snooze on my alarm until the last possible minute where I can roll out of bed, get ready, and go without time to actually sit and have breakfast.
These muffins require only two bowls. Use one to mix the dry ingredients, one for the wet, then pour the combined wet ingredients into the dry. I like to start mixing it all together, then stop to add the mix-ins before finishing to keep from over-mixing the batter. Add to that that these are packed full of flavor, and you’ll be tempted to make them all of the time!
| Prep Time | 15 minutes |
| Cook Time | 20-23 minutes |
| Servings |
muffins
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- 330 grams all purpose flour
- 50 grams rolled oats
- 1 Tbsp malted milk powder
- 150 grams granulated sugar
- 50 grams light brown sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp ground cardamom
- 1/2 tsp ground ginger
- 1/4 tsp salt
- 2 eggs large
- 1 tsp vanilla extract
- 120 mL vegetable oil
- 225 mL milk
- 1-2 pears peeled and chopped (1 medium-to-large or 2 small)
- 3 oz white chocolate chopped
- 3 oz crystalized ginger
- 1/2 cup hazelnuts toasted and chopped
- raw sugar to sprinkle on top
Ingredients
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- Place a rack in the center of the oven and preheat to 400°F. Line two muffin pans with paper liners, and set aside.
- In a large bowl, whisk together the flour, rolled oats, malted milk powder, granulated sugar, brown sugar, baking powder, baking soda, ground cardamom, ground ginger, and salt.
- In a medium bowl, whisk together the two eggs, vanilla extract, vegetable oil, and milk. Add the wet ingredients to the dry and mix until about half combined.
- Add in the pear chunks, white chocolate, candied ginger, and hazelnuts. Continue to fold the mix until just combined, be careful not to overmix.
- Scoop the batter into the prepared muffin pans/liners, each well should be 3/4 full. Top with a sprinkle of raw sugar.
- Bake muffins on the middle rack for 20-23 minutes until the muffins are golden brown and a toothpick inserted into the center comes out clean. Remove the muffins from the oven, carefully remove the muffins from the pan and allow them to cool on a wire rack.