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.
Yields: 16-18 muffins
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.