Pear Ginger Muffins
- Course: Breakfast
- Features: Fast, Kid-Friendly
Summary:
When life handed Emily Luchetti a houseful of weekend guests, fresh ginger and ripe pears, she created these moist, fruity muffins. They may be made 1 day in advance, but they are best eaten the same day they are baked. To store, cover with plastic wrap at room temperature.
Makes 18 muffins
Ingredients:
- 2 1/2 cups flour
- 1 1/2 teaspoons baking powder
- Pinch kosher salt
- 7 ounces (1 3/4 sticks) unsalted butter
- 3/4 cup packed light brown sugar
- 6 tablespoons sugar
- 2 large eggs
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon peeled and finely grated ginger root
- 2 ripe pears, peeled, halved, cored and coarsely chopped, with their juice
Directions:
Preheat the oven to 325 degrees. Line 18 standard muffin-tin wells with baking cups.
Combine the flour, baking powder and salt in a medium bowl. Set aside.
In the bowl of a stand mixer, combine the butter and sugars. Beat at medium speed for about 1 minute, until creamy and light. Add the eggs and beat until incorporated. Reduce the speed to medium-low and add the milk and vanilla extract, mixing well. Add the flour mixture and mix just until incorporated, then add the ginger and pears. Beat until distributed evenly; do not overbeat. Spoon the batter into the baking cups, filling them three-quarters full. Bake for 30 to 35 minutes or until a tester inserted in the center of a muffin comes out clean. (Their tops will not brown much.) Transfer the pans to a wire rack to cool for 10 minutes before serving.
Recipe Source:
Adapted from her "Classic Stars Desserts" (Chronicle, 2007).
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