Pear and Ginger Muffins

Preheat an oven to 375 degrees.  Place cupcake papers into muffin tins.5


1 ¾ C. all-purpose flour

½ C. packed light brown sugar

¾ C. granulated sugar

2 tsp. baking powder

1 tsp. ground ginger

2/3 C. sour cream

½ C. vegetable oil

2 Tbls. honey

2 eggs

1 ½ C. peeled, cored, and finely chopped pears

¼ C. packed light brown sugar


1 C. chopped, candied walnuts

Beanilla Vanilla Fleur de Sel and granulated sugar…for sprinkling


Combine the flour, ½ C.  brown sugar, granulated sugar, baking powder and ginger in a large bowl and stir together with a spoon.  In another bowl, combine the sour cream, oil, honey and eggs.  Whisk together briefly until combined.  Pour the wet ingredients into the dry ingredients and mix with a spoon, only long enough to thoroughly combine.  Fold in the chopped pears and candied walnuts (if using nuts). Scoop batter into prepared pans, sprinkle with either Vanilla Fleur de Sel and sugar or the remaining ¼ C. brown sugar.  Bake approximately 20 minutes, or just until done.

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