Make the most of autumn fruit with these whole grain pear muffins full of ginger and vanilla.
Naturally sweetened with honey, ginger pear muffins are a breakfast bread you can feel good about eating.
Any Pear Will Do
Use any pear you have on hand. The texture of the muffins will vary slightly based on the firmness of the pears. Firmer pears mean firmer muffins, overripe pears will result in slightly more moist muffins.
All of them will be delicious, use whatever you’ve got.
I used Graham Flour in these muffins. They add a decidedly whole grain flavor and texture. Substitute whole wheat pastry or regular whole wheat flour instead, if desired.
This is definitely a whole grain muffin. It might be a bit too whole grain for some folks. Substitute some of the graham flour for unbleached, all purpose flour for a lighter texture and flavor.
The muffins are quite good just as the recipe is written but if you’d like to bulk the up or change the texture slightly, consider adding up to 1 cup of the following:
- Chopped, toasted nuts – almonds would be particularly good
- Chocolate chips
- Pumpkin or sunflower seeds
Do Not Overbake
Watch the muffins closely towards the end of the baking time. These muffins will be incredibly dry if overbaked.
If you do overbake, simply slather in some butter or pear butter to moisten it all up.
How to Freeze Leftovers
The baked muffins freeze beautifully. Simply place the baked muffins into an airtight bag or container.
Thaw as needed, use up within 6 months for best flavor (and before freezer burn).
- 1/2 Cup Salted Butter, softened
- 1/2 Cup Honey
- 2 Eggs
- 1/2 Cup Milk
- 1 Tablespoon Vanilla Extract
- 2 Cups Graham Flour
- 1 Cup Oats
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Dried Ground Ginger
- 1 Cup Chopped, Peeled, & Cored Pear
- Preheat the oven to 375 degrees Fahrenheit.
- Grease muffin tins.
- In a large bowl, whisk together the flour, baking powder, baking soda, and ground ginger. Set aside.
- Cream together the butter and honey until light and fluffy.
- Add the eggs and vanilla extract, beating well.
- Alternate adding the milk and mixed dry ingredients until everything is thoroughly combined.
- Fold in the pears, mixing well.
- Divide the batter among 18 muffin cups, filling each about 2/3 full.
- Bake in preheated oven for 15 minutes or until an inserted tester comes out clean.
- Cool in pan for 5 minutes before removing to cool completely on wire racks.
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Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 175Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 35mgSodium: 193mgCarbohydrates: 25gFiber: 1gSugar: 11gProtein: 3g
I try but cannot guarantee this nutritional information is 100% accurate.