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
Units
Scale
- 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