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