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Ginger Pear Muffins

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. —Lorraine Caland, Thunder Bay, Ontario
  • Total Time
    Prep: 25 min. Bake: 20 min.
  • Makes
    1-1/2 dozen

Ingredients

  • 3/4 cup packed brown sugar
  • 1/3 cup canola oil
  • 1 large egg, room temperature
  • 1 cup buttermilk
  • 2-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 cups chopped peeled fresh pears
  • TOPPING:
  • 1/3 cup packed brown sugar
  • 1/4 teaspoon ground ginger
  • 2 teaspoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full.
  • For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter.
  • Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.
Editor's Note
Warmed buttermilk will appear curdled.
Nutrition Facts
1 muffin: 174 calories, 5g fat (1g saturated fat), 13mg cholesterol, 162mg sodium, 30g carbohydrate (16g sugars, 1g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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