Ginger Pear Muffins Autumn
A TREAT FOR THE SEASON
We love having treats ready to enjoy in our home. It makes it so simple when we have a craving, and it keeps us from going out to indulge on who knows what. When we can, we bake up a batch of muffins because they keep well and are the perfect base for incorporating seasonal fruit.
Today we made Ginger Pear Muffins filled with delicious Bosc pears. The buttermilk keeps the muffin moist while the lemon awakens the sweet and spicy flavors of chopped, crystallized ginger. With a sprinkle of raw sugar on top for an added crunch, we don’t know what’s better, the weather or this perfect muffin.
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- 6 oz unsalted butter, room temperature
- ½ cup light brown sugar, firmly packed
- ½ cup bakers sugar
- 2 large eggs
- ⅓ cup buttermilk
- 1½ tsp vanilla extract
- 1 tsp lemon zest
- 2½ cups flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ¼ cup crystallized ginger, minced
- 1½ cups firm Bosc pears, peeled, cored, and diced
- Raw sugar for muffin tops
- Preheat oven to 400 degrees. Line or grease muffin tins.
- Beat the butter and sugars by hand in an electric mixer with paddle attachment. Add the eggs, buttermilk, vanilla and lemon zest and mix.
- Combine the dry ingredients in a separate bowl, including the pears and ginger. Fold into butter mixture. Do not over mix. Spoon the mixture into the prepared pans and sprinkle with raw sugar. Bake the muffins about 15 minutes until golden and a skewer inserted into the middle comes out dry. Release from pan, after cooling for 5 minutes.