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Winter weather is my excuse to heat up my oven. Bake muffin recipes and other sweets. This time of year calls for gingerbread, but if you are not a fan of molasses, cloves, or ginger, you need to make this muffin recipe! I found and slightly adapted. Tada Ginger Muffins, orGinger Pear Muffins,since pears are added into the batter.
I wasn’t sure if this would be a muffin recipe my family would enjoy, but the ginger pear muffins flew off the tray. If this recipe isn’t for you, try any of our others from our baking recipe index.
Admittedly, I am not a huge fan of molasses, cloves, or nutmeg. If you are, you could try substituting ginger for gingerbread spice. The right blend of ginger in a muffin can be divine. Especially when combined with fruit like pears. Do you like pear recipes?
What I love about this recipe is that you probably have all the ingredients on hand in your pantry or fridge. Except for the sour cream and pears. But if you are like us, you always have sour cream on hand.
Ingredients you will need to make these ginger muffins
brown sugar and granulated (white) sugar
butter and eggs (butter for muffins and butter for crumb topping)
sour cream, almond milk (or other milk)
vanilla
2 large pears (peeled and chopped small)
non-stick spray *if not using muffin – cupcake liners
Dry ingredients
flour
baking soda and baking powder
ground ginger
cinnamon
salt
This ginger pear muffin recipe is easy to mix up. Get out all your ingredients and set them up on your clean counter. Soften your butter by either taking it out ahead of time or in the microwave.
Get out your muffin pans and muffin liners. Prep your pan by putting your muffin liners in it, and set the pans to the side.
Preheat oven to 400°F
Mix your wet ingredients
First, cream your softened butter and sugars
Add your eggs, sour cream
Next, add your almond milk and vanilla
Add your peeled and chopped pears
Mix until blended
In a separate bowl, add your dry ingredients
Add all your measured dry ingredients and mix them slowly with a fork
Slowly add them to your wet ingredients and stir in
Repeat until all the dry is mixed into your wet
Don’t overmix!
Use a cookie scoop to add your muffin mixture to your lined or prepared baking pan. (If you don’t have muffin liners, use non-stick spray and coat with flour, slightly shaking out excess)
I made these muffins on a cold night. There is nothing better than heating up the house with a warm oven and your home smelling of delicious muffins baking. I know these aren’t the best photos, but, thought I’d snap a few prep photos with my cell to give you an idea of how easy they are to make.
You could make these without a crumb topping, but I would fill up the liners with a little more batter if you decide not to top them.
Make your crumb topping
Softened butter and Brown sugar
Cinnamon and Flour
A fork or pastry cutter for mixing the crumb mixture in a bowl
I barely had enough topping to cover them all, but, didn’t take the time to mix up more. If you like a heavy crumb topping, double the amount. That’s what I’m going to do next time. After baking, I added some turbinado sugar , or you can add some sugar crystals too.
Slip into the oven and let the ginger muffins bake until a toothpick comes out clean. You will need to check a few times to ensure they aren’t underbaked or overbaked. There’s always a slight variation on baking times due to altitude or oven temperatures.
Baking time 15-20 minutes. Remove from oven, cool slightly, and serve. Best served within a few days. Or alternatively, you can freeze some of the muffins for later. Just make sure they are completely cooled.
These are the most divine muffins that will fly off the tray. Perfect for breakfast, brunch or a snack. Add them to a pretty tray and you have a delicious muffin that pairs well with coffee as a dessert too.
Mix your wet ingredients. First cream your softened butter and sugars Add your eggs, sour cream Next add your almond milk (or other milk) to your wet ingredients and stir in Repeat until all the dry is mixed into your wet Do don't over mix!
Use a ice cream scoop to add your muffin mixture into your lined or prepared baking pan.
Make your crumb topping
For Crumb Topping
1/3 cup brown sugar -
3/4 cup flour -
1/2 tsp. cinnamon-
1/4 cup butter
Mix together dry ingredients with a fork with the 1/4 cup butter to make the topping (firm butter works better) then add to finished muffins.
and muffin liners. Prep your pan by putting your muffin liners
in it, and set the pans to the side. 
to add your muffin mixture to your lined or prepared baking pan. (If you don’t have muffin liners, use non-stick spray and coat with flour, slightly shaking out excess)
, or you can add some sugar crystals
too. 
comes out clean. You will need to check a few times to ensure they aren’t underbaked or overbaked. There’s always a slight variation on baking times due to altitude or oven temperatures. 
, cool slightly, and serve. Best served within a few days. Or alternatively, you can freeze some of the muffins for later. Just make sure they are completely cooled. 
