Name: Pear and Ginger Muffins
Total time: 35 min
Ingredients: 4 small ,ripe pears (Bartlett, Bosc or Anjou), peeled, cored and diced.; 1 tablespoon unsalted butter; 1/4 cup sugar; ½ tablespoons grated ginger ((I like a hint of ginger taste, but if you likea stronger taste add 1 tablespoon)); 1 1/2 cups all-purpose flour; 1 1/2 teaspoons baking powder; 1/2 teaspoon baking soda; 1 teaspoon ground ginger for batter + 1/2 teaspoon for topping; 1/4 teaspoon salt; 2 eggs; 1/3 cup sugar for batter + 2 tablespoons for topping; 1 stick (1/2 cup), plus 3 tablespoons unsalted butter, melted; 1 cup pear ginger sauce ((recipe above)); 1 1/2 cups walnuts, coarsely chopped

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Breakfast……Afternoon Snack…..On the Go Treat — These muffins are triple threats! Make them while the kids are at school and watch their faces light up when they walk through the door to the “pear”licious smells of fall!

Ingredients

4 
small ,ripe pears (Bartlett, Bosc or Anjou), peeled, cored and diced.
1 
tablespoon unsalted butter
1/4 
cup sugar
½  
tablespoons grated ginger (I like a hint of ginger taste, but if you likea stronger taste add 1 tablespoon)
1 1/2 
cups all-purpose flour
1 1/2 
teaspoons baking powder
1/2 
teaspoon baking soda
1 
teaspoon ground ginger for batter + 1/2 teaspoon for topping
1/4 
teaspoon salt
2 
eggs
1/3 
cup sugar for batter + 2 tablespoons for topping
1 
stick (1/2 cup), plus 3 tablespoons unsalted butter, melted
1 
cup pear ginger sauce (recipe above)
1 1/2 
cups walnuts, coarsely chopped

Instructions

Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
Stir together flour, baking powder, baking soda, 1 teaspoon of ground ginger, and salt in a bowl
In a separate bowl, whisk together eggs and 1/3 cup sugar until combined well, then add butter whisking or blending with electric mixer until creamy. If you have a stand mixer, this step will go even faster and easier!
Stir in pear ginger sauce, then fold in flour mixture to combine. Stir in 1 cup of walnuts and divide batter among muffin cups.
In a small bowl, combine remaining 2 tablespoons sugar, 1/2 teaspoon ground ginger and 1/2 cup walnuts. Sprinkle topping evenly on top of muffins. Bake until muffins are golden and toothpick inserted into the center comes out clean, about 20 minutes.
Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly.
Once cooled completely, the muffins can be stored in an airtight container at room temperature 1 day, or in the freezer for about a week.
I love making these as an after school snack for my kids. They’re also delicious with a cup of coffee in the morning. A grab and go breakfast makes hectic school mornings that much easier!
From Still Simmering/Food52

Have you made this recipe?I’d love to know! Leave a comment or recipe rating and tag me @amenuforyou on social media!

Pear and Ginger Muffins