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Firm ripe pear adds soft little pockets of fruit to these ginger-scented muffins. A simple oil-based batter keeps preparation quick, and brown sugar adds a mild caramel note. The tops bake golden without a separate crumble or glaze.
Ingredients
- 250 g all-purpose flour
- 120 g light brown sugar
- 2 tsp baking powder
- 1 tsp ground ginger
- ½ tsp ground cinnamon
- ¼ tsp salt
- 2 large eggs
- 150 ml milk
- 80 ml neutral oil
- 1 tsp vanilla extract
- 250 g peeled pear, small dice
Method
- Heat the oven to 190°C / 375°F. Line a standard 12-cup muffin pan with paper cases. Dice firm ripe peeled pears into roughly 8 mm pieces and weigh 250 g after preparing.
- Whisk flour, brown sugar, baking powder, ginger, cinnamon and salt in a large bowl. Break up any sugar lumps.
- In another bowl whisk eggs, milk, oil and vanilla until combined. Pour into the dry mixture and fold just until a few flour streaks remain.
- Fold in the diced pear only until evenly distributed and no dry flour remains. Divide the batter among the 12 muffin cases, filling each about three-quarters full.
- Bake for 20–25 minutes until risen and golden and a skewer inserted into a muffin centre comes out without wet batter. Avoid testing through a pear piece.
- Rest in the pan for five minutes, then move to a rack for another 15 minutes before serving. The centres should be soft with small pear pieces, without a cream filling or icing.
- Store cooled muffins in an airtight container at room temperature for up to one day or refrigerate for up to four days. Bring a portion to room temperature or warm briefly before eating.
Dice the pear evenly
Small pieces distribute throughout the batter and soften within the short baking time. Use firm ripe pears rather than very soft fruit.
Mix with a light hand
Stop folding as soon as the flour disappears. Working the batter too much can make the muffins heavy.
Check beside the fruit
A skewer passing through pear may look damp even when the cake is cooked. Test a second spot in the crumb if unsure.
FAQs
- How many servings does this make?
Makes 12 servings using the pan or equipment listed.
- What should I check before serving?
Rest in the pan for five minutes, then move to a rack for another 15 minutes before serving. The centres should be soft with small pear pieces, without a cream filling or icing.
- How should I store leftovers?
Store cooled muffins in an airtight container at room temperature for up to one day or refrigerate for up to four days. Bring a portion to room temperature or warm briefly before eating.
