muffins are a delightful blend of sweet pear and warm ginger, perfect for a cozy breakfast or snack. They’re easy to make and bring a comforting, fruity spice to your day.
Prep Time20 min
Cook Time20 min
Total Time40 min
Difficulty
Medium
Chef Tips
Use ripe but firm pears to avoid too much moisture in the batter.
Grate fresh ginger instead of using powdered for a brighter flavor.
Don’t overmix the batter; gently fold ingredients to keep the muffins light and fluffy.
Ingredients
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Why This Recipe Is A Favorite
These muffins are a perfect blend of sweet and spicy. The fresh pear adds natural moisture while the ginger gives a warm, zesty kick. They make a great snack or breakfast treat that feels both comforting and unique.
Step 1
Heat your oven to 400°F (200°C) and lightly grease a 12-cup muffin tin. In a large bowl, combine the flour, oats, brown sugar, baking powder, ground ginger (use 1/4 teaspoon here), and salt. Make a little well in the center. In another bowl, whisk together the milk, oil, and egg, then pour this into the dry ingredients. Stir everything just until it comes together—don’t overmix. Gently fold in the chopped pear and walnuts.
Step 2
In a small bowl, mix the oat bran with the remaining 1/2 teaspoon of ground ginger, then sprinkle this mixture evenly over the muffin batter. Spoon the batter into your prepared muffin cups, filling each almost to the top.
Step 3
Pop the tin in the oven and bake for about 18 to 20 minutes, or until a toothpick inserted in the center comes out clean and the muffins have a nice golden brown color. Let them cool in the pan for about 5 minutes before taking them out. They’re best enjoyed warm!
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people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
Serving Guide
Enjoy these muffins warm with a pat of butter or a drizzle of honey. They also pair wonderfully with a cup of tea or coffee for a cozy start to your day.
How To Refrigerate This Dish
Store the muffins in an airtight container at room temperature for up to two days. For longer freshness, freeze them individually wrapped and thaw at room temperature before eating.
Frequently Asked Questions
Can I use fresh or canned pears for this recipe?
Fresh pears work best for texture and flavor, but you can use drained canned pears as a substitute.
What can I use instead of oat bran for the topping?
You can skip the oat bran or use extra oats if you don’t have oat bran on hand.
How do I know when the muffins are fully baked?
Insert a toothpick into the center; if it comes out clean, the muffins are done.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend and ensure oats are certified gluten-free.
Is it okay to leave out the walnuts?
Yes, walnuts are optional and can be omitted or replaced with other nuts or seeds.
Can I prepare the batter in advance?
It’s best to bake immediately, but you can refrigerate the batter for up to 24 hours before baking.
What can I use instead of non-stick cooking spray?
You can grease the muffin tin with butter, oil, or line it with paper muffin cups.
How should I store leftover muffins?
Keep them in an airtight container at room temperature for up to 2 days or freeze for longer storage.
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