These muffins are easy to make—no mixer required! Ginger and a honey glaze add lots of flavor to ginger pear muffins. They are tender, sweet and absolutely delicious!

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!​​​​​​​ I use a similar glaze for my honey bun cake.

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!

Ingredient notes

ginger pear muffin ingredients labeled with text
  • Pears: Take a break from apples and try out pears in your baked goods!
  • Sour cream: This is a great ingredient to use when baking. It adds more moisture than simply using milk.
  • Ginger: This is sometimes an under-utilized spice in baking. Ginger adds a zest that pairs well with the blank canvas of pears.
  • Sugar: Both brown and white sugars are used here to add a complex flavor, and I also include a touch of honey.
  • Glaze: You could leave it off, but I think the honey glaze takes these muffins over the top.

Recipe variations

Up the ginger flavor by adding 1 Tablespoon fresh ginger to the mix. Peel the ginger with a food peeler and grate it on a small grate. Mix it in with the wet ingredients.

For a larger batch of muffins, you can double this recipe and get 24 servings. You can also halve the recipe to yield a half dozen. To make mini muffins, fill the cups of a mini muffin tin 2/3 full and bake for about 8 minutes. This will yield about 36 mini muffins.

How to make ginger pear muffins

Photo collage demonstrating how to make ginger pear muffins in mixing bowls.
  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.
Two photo collage demonstrating how to top muffins with brown sugar and honey glaze.
  1. Divide batter evenly in a standard 12-cup muffin tin. Sprinkle additional brown sugar on top.
  2. 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.

Expert tips

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 ginger 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.

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ginger pear muffins with glaze in a muffin tin

Get the Recipe: Ginger Pear Muffins

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 (23 ratings)


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
  • 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


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.


Best pears for baking: Barlett, Anjou or Bosc will keep their shape and texture best.
Store muffins in an airtight container at room temperature for up to 3 days.
Freeze 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

Recipe from The New York Times.

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