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Anyone have a pear ginger muffin recipe they like?

2 years ago

I found a recipe online once while I was visiting my uncle. They came out good, but I either forgot to bookmark them on my phone or I lost the recipe one way or the other. I have tried a few more but nothing that really rings my bell. I like pear upside down cake and that usually comes out well, but my pear muffins are usually bland (as in not much discernible pear taste, I know they are delicate) or doughy. A good recipe would probably work with peaches too. I threw out my peach muffin recipe last time I made them, again, too gummy and bland. Maybe these two fruits are best for the top of a cake where their flavor doesn't get lost and they moisture doesn't gum up the whole cake . . .

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Comments (7)

chloebud
2 years ago
I don't have a recipe myself but thought these sources might be possibilities. I've subscribed to Fine Cooking for years. Lots of favorites from them..

https://www.finecooking.com/recipe/pear-ginger-muffins

https://www.nytimes.com/2005/10/05/dining/recipe-pear-and-ginger-muffins.html
lindac92
2 years ago
This is yummy and I am sure you can make in muffin cups....just pay attention to the cooking time. I would test with a toothpick after 12 minutes....depending of course on how large your muffin tins are.

Cake:
• 1/2 Cup shortening
• 1/2 tsp. salt
• 1 1/2 Cups brown sugar, packed
• 1 egg
• 2 tsp. PURE VANILLA EXTRACT
• 1 tsp. baking soda
• 1 Cup buttermilk
• 2 Cups flour, sifted
• 1 1/2 Cups pears, peeled and diced into 1/4-1/2 inch cubes
Topping:
• 1/4 Cup CINNAMON SUGAR
• 2 TB. CRYSTALLIZED GINGER, finely chopped

Preheat oven to 350°. Grease a 9x13 glass pan and set aside. Stir the baking soda into the buttermilk and set aside. Cream the shortening, salt, and brown sugar until light and fluffy. Add the egg and VANILLA; mix well. Alternately add the buttermilk mixture and flour to the mixing bowl, beating well after each addition. Fold in the pears and pour into the greased pan. Mix together the CINNAMON SUGAR and chopped CRYSTALLIZED GINGER. Sprinkle evenly over the top of the cake. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
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chloebud
2 years ago
^That does sound good from Linda. Def easy to use for muffins.
l pinkmountain
Original Author
2 years ago
These all sound yummy! Gotta use up some plums someone gave me at the farm market last weekend, and then I'm going to try a recipe. I'll report back but it will probably take me a while. This is a busy time of year for those of us harvesting and preserving . . . plus we have a new puppy that is running us ragged.
rob333 (zone 7b)
2 years ago
I have been eyeing this one. I have some dried pears to use up. In case anyone else is looking. Now or later on. 😉

https://www.food.com/recipe/pear-and-ginger-muffins-130287
ninasmom
2 years ago
www.bakingforfriends.com has a good recipe that I tried today. Added some diced candied ginger.

How is the puppy parenting going? 🐾
l pinkmountain
Original Author
2 years ago
Hubs keeps eating the pears I have been saving for muffins or cake! Have Dad's birthday coming up and for that it's going to be "use up the brown bananas in the freezer" time since banana cake is one of his favorites. If I can ever get time and ripe pears together at the same moment I will start on this quest . . .

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