Pear and Ginger Muffins

"If you love ginger, you'll love these. If you don't - you can just omit the ginger. The mixture of dried and fresh pears is just perfect - the fresh ones give it moisture, the dried ones intense pear flavour. This recipe is from Starbucks' Passion for Coffee book."
 
Download
photo by Kree photo by Kree
photo by Kree
photo by Kree photo by Kree
Ready In:
55mins
Ingredients:
13
Yields:
15 muffins
Advertisement

ingredients

Advertisement

directions

  • Preheat oven to 400 F and grease muffin tin.
  • Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
  • Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
  • Peel and core the fresh pear, and chop into similar pieces.
  • In a new bowl, mix dry incredients.
  • In another bowl, whisk together rest of the incredients (including the pears).
  • Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
  • Fill the tins about 2/3 full. Bake about 20 minutes.
  • Cool 5 minutes in the tin, then on a wire rack.

Questions & Replies

default avatar
Got a question? Share it with the community!
Advertisement

Reviews

  1. Oenophilly
    Yum! I picked this recipe to burn up some overripe pears, and it's a keeper! I did sub the dried pears for extra fresh and the candied ginger for about a tsp of ground, but the original ingredients sound like a very good mix and I would plan on trying them when I can get to the store. Also, I experimented and made a ginger glaze for a few of them which turned out quite excellent - boil two or three parts sugar to one part water with a squirt of lemon juice and a few dashes of ginger, then drizzle over tops of hot muffins.
     
  2. JSK4123
    I baked these today using the crystallized ginger and they were yummy. I too could not find dried pears on their own so I bought 4 bags of a dried fruit medley that included dried pears and got them that way. The contrast of dried and fresh pears mixed with the crystallized ginger is very appealing.
     
  3. Dona England
    Very good, I love ginger. I used crystalled ginger, I don't know what ginger is syrup is. Very nice flaver. Thanks for posting.
     
  4. Lee_tah
    Yummy! Loved the crusty tops. I beat the butter and sugar together first then added wet ingredients. The nutmeg went really well with the ginger/pear.
     
  5. Irmgard
    I had to bring something for treats at work and since there are so many of us, I decided to bake this in a 9" x 5" loaf pan, instead of making muffins. Since I wasn't able to get any candied ginger, I mixed 1/2 tsp. of ground ginger into the batter along with the other dry ingredients. The finished product got rave reviews from my co-workers. If making it just for the family, I'll do muffins instead but this works really well as a quick bread, too!
     
Advertisement

Tweaks

  1. Kree
    If you like ginger, you'll love these muffins! The pear gives them a light fruity flavor and texture, while the ginger just jumps out at you and makes you go, "Yum!" The tops also brown up and have a nice crunch. I couldn't find dried pears anywhere, so I chopped up another half a fresh pear and threw that in, omitting the first couple of steps. It worked great. I chose to use candied ginger because I love the stuff, and I also used Egg Beaters in place of the eggs, soy milk instead of milk, and canola oil instead of butter. These are destined to become regulars in my house.
     

RECIPE SUBMITTED BY

After living in England for seven years, we moved to Vancouver Canada end of 2004. Culinaristically the journey couldn't have been much longer - I've discovered the joy of cooking and baking all over here. Recipezaar is giving a brand new way of doing this - and makes husband happy too.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes