These pear muffins are a perfect autumn or winter morning breakfast. But truly, you could enjoy them any time of year. Inspired by one of my favorite ginger pear flavored teas, and a tasty pear scone I had once at a farmer’s market, I created this pear muffin recipe to have a little something different than our regular lemon blueberry muffins. The pear is nice and sweet, and the candied ginger gives a nice hint of spice. Click the “jump to recipe” button if you’re ready to start baking. Or scroll through our tips and tricks below.
These muffins are more than just a delightful treat; they’re a celebration of good ingredients coming together to create something magical. And while you don’t have to maket them gluten-free, adding that twist ensures that everyone, regardless of dietary preferences, can partake in the joy of homemade muffins.
Picture yourself, perhaps on a lazy Sunday morning, with a cup of your favorite beverage in hand, enjoying the subtle crunch of sparkling sugar and the burst of candied ginger with every bite. It’s not just a muffin; it’s a moment of indulgence, a pause in the chaos of life to savor something homemade and heartwarming.
So, turn on some soothing tunes, tie on that apron, and let the aroma of baking fill your home. These muffins aren’t just a recipe; they’re a delicious chapter in your culinary story. Here’s to the joy of baking, the thrill of trying something new, and the simple pleasure of a warm muffin on a plate.
Gluten Free Pear Muffins
Being a travel writer that loves to follow her taste buds for a good food story, I try to eat as mindfully as possible when I’m home. Typically, that means sometimes eliminating agluten and dairy from my diet to get rid of the bloat from travel.
After testing out a few gluten free muffin recipes, I came up with one of my own based on my favorite ginger pear tea. It is gluten-free, but not totally guilt-free has it does have sugar and butter. Overall, though, this pear muffin recipeis a perfect sweet and spicy treat whether you make it gluten free or not. See how in the recipe notes.
Pear Muffin Recipe Ingredients
Here’s a list of what you’ll need to pick up at the grocery store or gather from your fridge and pantry to make this pear muffin recipe:
- all-purpose flour (regular or gluten free)
- baking powder
- light brown sugar
- cinnamon
- sea salt
- egg
- milk (regular or plant based)
- unsalted butter
- 1 pear, diced
- candied ginger
- sparkling sugar or turbinado sugar for topping
How To Make Pear Muffins
Here are step-by-step photos and instructions to help you bake these pear-fically irresistable pear muffins!
Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Get ready to turn your kitchen into a mini bakery!
Mixing the Dry Ingredients:
In a bowl, whisk together the gluten-free all-purpose flour, baking powder, cinnamon, and sea salt. This is the base of your muffin magic!
Wet Ingredients Meet Dry Ingredients:
In another bowl, beat the egg and then add in the light brown sugar, melted unsalted butter, and milk. Mix until everything becomes a smooth and creamy concoction.
Bring it All Together:
Gradually combine the dry ingredients with the wet, stirring until you have a heavenly batter. Make sure not to overmix – we want our muffins light and fluffy!
Look at that delicious looking pear muffin batter! I know it’s recommended to not eat raw dough, but sometimes I can’t help but get a little taste at this point.
Add The Diced Pear and Candied Ginger:
Gently fold in the diced pear and half of the candied ginger into the wet mixture. Imagine those juicy pear chunks nestled in the batter, ready to burst with flavor in every bite.
Fill ‘Em Up:
Spoon the batter into muffin cups, filling each about two-thirds of the way. There will be enough batter for 12 cups. (TIP: The foil-lined muffin cups work best for retaining their color and not sticking to the muffin.)
Candied Ginger Sparkle:
Sprinkle the remaining candied ginger on top of each muffin, and for that extra touch of sweetness and crunch, add a dash of coarse sparkling sugar. You want sugar that is large grained enough to not melt and disappear when baking. Just enough to add a little crunch.
Bake to Perfection:
Pop those muffins into the preheated oven and let them bake for 20-25 minutes or until a toothpick comes out clean. Your kitchen is about to smell amazing!
When the muffins are golden brown and irresistibly fragrant, take them out and let them cool for a bit. It might be tough, but patience is a virtue, especially when it comes to freshly baked goodies.
Once they’ve cooled just enough, grab a muffin, find a cozy spot, and take that first, blissful bite. The combination of juicy pears, zesty ginger, and the sweetness of sparkling sugar makes these pear muffins so irresistible, it’s hard to eat just one.
Feel free to share this recipe with friends and family. Whether you’re a seasoned baker or a kitchen novice, these pear muffins are your ticket to a cozy morning!
Pear Muffins
Yield:
12
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
A cake-like recipe for pear muffins made with candied ginger and freshly chopped pears.
Ingredients
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 egg
- 1/2 cup coconut milk
- 1/2 cup (1 stick) unsalted butter
- 1 cup diced pear
- 1/2 cup diced candied ginger (save half of this for topping)
- 1/4 cup of sparkling sugar or sugar sprinkles
Instructions
- In a small bowl, whisk together your dry ingredients: flour, baking powder, salt, and cinnamon.
- In a large bowl, beat together the egg, coconut milk, brown sugar, and butter. Then add in dry ingredients and mix well.
- Fold into batter the dice pear and 1/4 cup of the candied ginger.
- Divide batter into muffin cups using a spoon. (The foil-lined muffin cups work best for retaining their color and not sticking to the muffin.)
- Sprinkle sugar and remaining ginger on top of the muffins for decoration (and a sweet crunchy top).
- Bake at 350 for 25-30 minutes. Let cool, and enjoy!
Notes
You can substitute the gluten free flour for regular all purpose flour.
The coconut milk can be substituted with any plant-based milk or regular milk.
Nutrition Information:
Yield: 12
Serving Size: 1
Amount Per Serving:
Calories: 196Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 174mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 2g
Nutritional information provided only an estimate.
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Originally Published Feb 11, 2014. Updated 2023
