½cupplus 2 tablespoons (125 g) packed light brown sugar
1 ½teaspoonsground ginger
⅔cup(160 g) sour cream,, room temperature
½cup(125 ml) vegetable oil
2large eggs,, room temperature
1 ½cupspeeled, cored and finely diced (about 1/4-inch) pears
½cup(60 g) confectioners' sugar, sifted
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.
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.