Ginger pear muffins are made with ginger and topped with a honey glaze to add plenty of flavor. They are easy to make too—no mixer required!

two ginger pear muffins with glaze next to brown pear

Ginger pear muffins are a simple, yet incredibly flavorful breakfast treat. The pears add bits of sweet fruit dispersed throughout each muffin, which is complemented by the ginger in the batter. The only thing that could make these muffins better is the honey glaze on top!​​​​​​​

Why this recipe works: The flavor pairings are the best part of this recipe. Pears, ginger and honey complement each other beautifully. This recipe is also incredibly easy to make (no mixer required!) and a good use for pears if you have a bunch!

ginger pear muffin ingredients labeled with text

How to make ginger pear muffins

  1. Whisk together dry ingredients—flour, baking powder, ground ginger, sugar and brown sugar. Set aside.
  2. In a separate bowl, mix together wet ingredients—vegetable oil, sour cream, eggs and honey.
  3. Combine wet and dry ingredients, then stir in chopped pears. Divide batter evenly in a standard 12-cup muffin tin. Sprinkle additional brown sugar on top.
  4. Bake muffins at 400 F for 20 minutes. Allow to cool for 5 to 10 minutes before adding glaze. Whisk glaze ingredients together and use a spoon to drizzle over muffins.
photo collage demonstrating how to make ginger pear muffins in mixing bowls
two photo collage demonstrating how to top muffins with brown sugar and honey glaze

Tips for making muffins

There are three rules of thumb I follow teach you how to make muffins fluffy. Follow these tips and you’ll have success! First, bring all ingredients to room temperature. This helps the wet ingredients trap air, which expands in the oven. Second, bake muffins in a hot oven (400 F). A hot oven gives muffins a rapid rise to make them bigger and fluffier. Lastly, mix ingredients just until combined. Over mixing the batter will make the muffins dense and heavy instead of light and fluffy.

Frequently Asked Questions

Which pears are best to bake with?

I suggest Bartlett pears, but Bosc and Anjou pears work well too. These varieties will hold their shape and texture the best.

How to store pear muffins:

Muffins are best when eaten the day they are baked, but may be kept in an airtight container at room temperature for 3 days.

Can you freeze pear muffins?

Yes (without glaze). Once the muffins have cooled, place them in an airtight container or freezer safe bag. Freeze for up to 3 months. Defrost in the refrigerator before bringing to room temperature.

glazed ginger pear muffins in a muffin tin; pears next to muffin tin
ginger pear muffin next to brown pear and bowl of honey glaze

Related recipes

Looking for a recipe to try next? Here are a few of my favorite pear recipes and muffin recipes!

Apple Pear Crisp (Ina Garten copycat)

Apple Crumble Muffins

Best Pear Crisp with Oats

Cranberry Orange Muffins

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ginger pear muffins with glaze in a muffin tin

Ginger Pear Muffins

Yield: 12 muffins
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ginger pear muffins are made with ginger and topped with a honey glaze to add plenty of flavor. They are easy to make too—no mixer required!
5 (3 ratings)
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Equipment

Ingredients

Pear and Ginger Muffins

  • 1 ¾ cups (218 g) all purpose flour
  • 2 teaspoons baking powder
  • ½ cup (100 g) granulated sugar
  • ½ cup plus 2 tablespoons (125 g) packed light brown sugar
  • 1 ½ teaspoons ground ginger
  • ⅔ cup (160 g) sour cream,, room temperature
  • ½ cup (125 ml) vegetable oil
  • 1 tablespoon honey
  • 2 large eggs,, room temperature
  • 1 ½ cups peeled, cored and finely diced (about 1/4-inch) pears

Honey Glaze

  • ½ cup (60 g) confectioners' sugar, sifted
  • 1 tablespoon honey
  • 2-3 teaspoons milk

Instructions 

Ginger Pear Muffins

  • Preheat oven to 400° F. Line a 12-cup muffin pan with papers liners. Set aside.
  • In a large mixing bowl, whisk together flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger.
  • In a large measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs.
  • Pour wet mixture into the dry ingredients and fold together just until mixed. Add pears and fold again to mix.
  • Divide batter evenly among muffin cups. Sprinkle each with 1/2 teaspoon brown sugar. Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still warm.

Honey Glaze

  • In a medium bowl, whisk together confectioners' sugar, honey and milk (one teaspoon at a time) until combined. Use a spoon to drizzle glaze over muffins. Serve immediately.

Notes

Best pears for baking: Barlett, Anjou or Bosc will keep their shape and texture best.
Store pear muffins in an airtight container at room temperature for up to 3 days.
Freeze pear muffins (without glaze) individually wrapped and in an airtight container for up to 3 months. Defrost in the refrigerator before bringing to room temperature and adding glaze.
Serving: 1muffin, Calories: 284kcal, Carbohydrates: 41g, Protein: 3g, Fat: 13g, Saturated Fat: 9g, Cholesterol: 34mg, Sodium: 68mg, Potassium: 187mg, Fiber: 1g, Sugar: 26g, Vitamin A: 154IU, Vitamin C: 3mg, Calcium: 68mg, Iron: 1mg
Author: Haley D Williams
Course: Breakfast, Brunch
Cuisine: American

Recipe from The New York Times.

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