I always think there’s something sumptuous about the idea of spices. Hundreds of years ago, when spices were rare enough to be plied as currency, preparing food laced with a cinnamon, nutmeg, and cloves must have been more than merely welcoming–it was a statement. Today, of course, spices are no longer such a precious specie–cinnamon is an everyday flavor, nutmeg almost as much, and cloves we even use for decoration. Still, somehow that history of luxury seems to linger, and I think that must be why I always feel a bit profligate when I add spoonfuls of these potent powders to a batter or dough.
Funnily enough, though, the end product is more about comfort than extravagance. Take gingerbread–laden with spices, but what is more homey? To these gingerbread muffins, I’ve added chunks of juicy pear, a fruit that begs to be combined with these warm flavors. It’s cozy feet in slippers in the middle of winter, but I could eat it any time of year.
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Pear Gingerbread Muffins
- Total Time: 35 minutes
- Yield: 12 muffins
Description
These pear gingerbread muffins are a cozy treat, combining the warmth of spices with juicy pear chunks, perfect for a cold winter day.
Ingredients
- 2 cups (260 g) all-purpose flour
- 1 1/2 tsp baking soda
- 1 tbsp (15 ml) ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/8 tsp ground allspice
- 1/2 tsp salt
- 1/2 cup (1 stick) (115 g) unsalted butter, softened
- 1/2 cup (120 ml) packed brown sugar
- 1/2 cup (120 ml) molasses
- 1 large egg
- 1 cup (240 ml) buttermilk
- 1 1/2 cups (360 ml) peeled, cored, and chopped ripe pears
Instructions
- Preheat the oven to 375°F (190°C). Line or lightly butter 12 standard (1/3-cup/80mL) muffin cups.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, cloves, allspice, and salt.
- In a large bowl, beat the butter and brown sugar together until light and fluffy. Add the molasses and egg, beating until well combined.
- Gradually add the flour mixture to the butter mixture, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Gently fold in the chopped pears.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Feel free to substitute whole wheat or whole wheat pastry flour for up to half the all-purpose flour called for in the recipe.
- The spices add enough flavor to balance the whole wheat’s nuttiness.
- Store muffins in an airtight container at room temperature for up to 3 days.
- These muffins can also be frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 220
- Sugar: 18
- Sodium: 250
- Fat: 8
- Carbohydrates: 35
- Fiber: 2
- Protein: 3
- Cholesterol: 35
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Frequently Asked Questions
Can I substitute whole wheat flour for some of the all-purpose flour?
Yes — the notes say you can substitute whole wheat or whole wheat pastry flour for up to half the all-purpose flour (up to 1 cup/130 g). They also note that the six spices in this recipe add enough flavor to balance the nuttiness of the whole wheat.
Why does this recipe use both molasses and brown sugar?
The ½ cup (120 ml) molasses and ½ cup (120 ml) packed brown sugar together are what make these genuinely gingerbread muffins rather than plain ginger muffins. Molasses provides the deep, bittersweet backbone and dark color of traditional gingerbread, while brown sugar adds sweetness without overpowering the spice blend.
Can I freeze these muffins?
Yes — the notes say they freeze well for up to 3 months. Store at room temperature in an airtight container for up to 3 days if you plan to eat them sooner.
These look fantastic! I love ginger with pears, yum. :)