Ginger-Pear Muffins with Crumb Topping

Ginger-Pear Muffins with Crumb Topping @ NancyCreative.com

Now that it feels like autumn is in the air, I thought I’d make some muffins with one of my favorite autumn fruits–fresh pears! A friend and I did some pear-picking, and I picked enough to make these muffins. If you like moist muffins filled with lots of small chunks of fresh fruit and topped with a sweet crumb topping, then these muffins are for you! The mild gingery flavor is just right and goes so well with the pears.

These muffins taste great warm or cooled. Great for an autumn breakfast or brunch. Or snack or dessert…let’s just say they are great anytime you want a good, moist, sweet muffin. With a nice hot cup of coffee or tea!

GINGER-PEAR MUFFINS WITH CRUMB TOPPING by NancyC

Makes about 15 regular-size muffins

  • 1 1/2 cups all-purpose unbleached flour
  • 1 cup granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1 large egg
  • 1/3 cup light olive oil
  • 1/3 cup plain or vanilla Greek yogurt
  • 2 Tablespoons milk
  • 1 teaspoon pure vanilla extract
  • 2 cups finely chopped pears, peeled or unpeeled  (about 2 large or 3 medium pears)

FOR CRUMB TOPPING:

  • 1/3 cup all-purpose unbleached flour
  • 1/3 cup packed light brown sugar
  • 1 teaspoon ground ginger
  • 2 1/2 Tablespoons cold butter, cut into chunks

Preheat oven to 350˚F. Line a muffin pan with 12 paper liners; set aside.

Make the Crumb Topping: mix flour, light brown sugar, and ground ginger in a medium-size bowl. Cut in cold butter with a pastry blender until mixture becomes crumbly; set aside.

In large bowl, blend flour, sugar, baking soda, ginger, and salt; set aside.

In medium-size bowl, mix egg, olive oil, Greek yogurt, milk, and vanilla. Add this mixture to the flour mixture, stirring just until moistened. Fold in the chopped pears, blending evenly into the batter.

Fill lined muffin cups 2/3 full. Sprinkle crumb topping over the muffins, then bake at 350˚F for 19-20 minutes or until toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.

I over-filled some of my muffin cups a little with batter, closer to 3/4 full, and when you do that, the batter will overflow a little onto your muffin pan around the edges. Which isn’t a big deal if you’re using a non-stick pan–they still come out pretty easily. But if you’re using a regular pan, you’ll want to make sure you just fill the muffin cups 2/3 full of batter.

Do you like pears and baking with pears? What’s your favorite pear recipe?

Linked to Fiesta Friday, Simply Sundays, Sunday Features, Nifty Thrifty Sunday, Inspire Me Monday, Show and Share, Handmade Tuesdays, Tasty Tuesday, Wordless Wednesday, Wow Me Wednesday, Wow Us Wednesdays, Wake Up Wednesday, Create It Thursday, Full Plate Thursday, Inspiration Thursday, Thursday Favorite Things, Showcase Your Talent Thursday, Share Your Style, Feathered Nest Friday, Fabulous Foodie Friday.

Advertisements

34 thoughts on “Ginger-Pear Muffins with Crumb Topping

  1. cookingwithauntjuju.com

    It is amazing what fresh fruit in a recipe can do. I made a cake recently with fresh peaches and it was so moist. I bet your muffins are that way too – thanks for bringing this breakfast/brunch/snack to Fiesta Friday.

    Reply
  2. Kaila

    I love pears, but I don’t bake with them too often. Ginger is one of my other favorite flavors in my drinks and cooking, but I also don’t bake with it fairly often. Nonetheless, this sounds like a beautiful flavor combination that I would love to try! Happy FF, and I hope you have a wonderful weekend!

    Reply
  3. Cynthia

    I just bought the ginger pear tea from Davids Tea the other day and this looks like the perfect muffin to have with it! Thank you for sharing on FF Nancy and those muffins look so amazingly fluffy! 🙂

    Reply
  4. Shari

    I have never seen a pear muffin recipe, Nancy. They sound so good, especially with the combination of pear and ginger. I bet they are so moist with all of the fruit. The crumb topping just makes it even better! Thanks for sharing your recipe.

    Reply
  5. Miz Helen

    Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Hope you are having a great day and enjoy your new Red Plate!
    Come Back Soon!
    Miz Helen

    Reply

Comments are always appreciated!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s