Pear-Gingerbread Muffins

Muffins are practically a food group in my house. The perfect after-cereal breakfast finisher, an ideal grab-and-go snack and a great mid-afternoon pick me up, we eat them at all hours of the day and night. We have a few favourite recipes that I make time and again, but every so often, I want to shake things up a little. Perfectly ripe pears from Warner’s Farm in this month’s Farmers’ Feast basket from the Ottawa Farmers’ Market were the inspiration for creating this recipe, which is loosely based on my friend Andrea’s fabulous pear-gingerbread cake. I enjoyed one (or more…not admitting to anything) hot out of the oven with a cup of delightful Ginger Lime Sensation Rooibos tea from DiversiTea, also at the Ottawa Farmers’ Market. Not only are these muffins absolutely delicious, but they’ll make your house smell fantastic and they freeze beautifully.

Fragrant with spices and studded with diced pear, these muffins are incredibly moist and delicious.

Fragrant with spices and studded with diced pear, these muffins are incredibly moist and delicious.

Ingredients

  • 1 cup (250 mL) all-purpose flour
  • 1 cup (250 mL) whole wheat flour
  • 1/4 cup (60 mL) brown sugar
  • 1 teaspoon (5 mL) each baking soda and baking powder
  • 1 teaspoon (5 mL) each ground cinnamon and ground ginger
  • 1/2 teaspoon (2.5 mL) ground cloves
  • 1/2 teaspoon (2.5 mL) salt
  • 2 eggs, beaten
  • 1 cup (250 mL) buttermilk
  • 3/4 cup (185 mL) molasses
  • 1/4 cup (60 mL) canola oil
  • 1-1/2 cups peeled, cored diced ripe pears (about 2 medium)
  • 1/2 cup (125 mL) chopped walnuts or pecans (optional)
  • 2 tablespoons (30 mL) sanding (coarse) sugar

Directions

  • Preheat oven to 375F.
  • Line 16 muffin cups with paper liners (use the parchment ones if you can find them – they’re fantastic).
  • Whisk flours, sugar, baking soda and powder, cinnamon, ginger, cloves, and salt together in a large bowl.
  • Put beaten eggs in a separate bowl; stir in buttermilk, molasses, and canola oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears and nuts (if using).
  • Spoon batter into prepared muffin cups.
  • Sprinkle tops with sanding sugar.
  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 18 minutes.
  • Remove from oven and let cool on a wire rack for a few minutes before serving.

Makes 16 scrumptious muffins.

 

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About Paula Roy

Welcome to my kitchen! I play with words and with food. I love simple dishes prepared with passion and am always seeking to find new methods to make food as fun and flavourful as possible. I'm also an enthusiastic explorer of faraway lands and cuisines.
This entry was posted in Baking, baking, Breakfast, brunch, Entertaining, Fruit, Fruits, Fruits and vegetables, healthy, Local Food, Make Ahead, Muffins, Ottawa Farmers' Market and tagged , , , , , , , , , , , , , , , , , . Bookmark the permalink.

One Response to Pear-Gingerbread Muffins

  1. Pingback: Double Raspberry Streusel Muffins | Constantly Cooking

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