Ginger Pear Muffins with Honey Glaze
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!
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!
How to make ginger pear muffins
- Whisk together dry ingredients—flour, baking powder, ground ginger, sugar and brown sugar. Set aside.
- In a separate bowl, mix together wet ingredients—vegetable oil, sour cream, eggs and honey.
- 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.
- 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.
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
I suggest Bartlett pears, but Bosc and Anjou pears work well too. These varieties will hold their shape and texture the best.
Muffins are best when eaten the day they are baked, but may be kept in an airtight container at room temperature for 3 days.
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.
More recipes with pears
Pears can be used in a multitude of recipes. Most notable are poached pears in sweet vanilla cinnamon liquid and baked in a flakey puff pastry crust. And similar to apples, you can also make a pear crisp topped with cinnamon oat crumble. Other recipes to try are pear ginger crumble pie and salted caramel pear tarts.
Ginger pear muffins are a good recipe to make around the holidays. They are the perfect addition to the holiday breakfast table! What occasion are you making these muffins for? Show me on social media by tagging @ifyougiveablondeakitchen and I will share my favorites!
Ginger Pear Muffins
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
- 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.
- 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.
Recipe from The New York Times.