Pear and Ginger Muffins
Tender chunks of pear mixed with a ginger-flavored batter that bake into moist, pull-apart muffins.
Foto: RecipeGirl
Ingredients
- 1¾ cups all purpose flour
- ¾ cup granulated white sugar
- ½ cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground ginger
- ⅔ cup sour cream
- ½ cup vegetable or canola oil
- 1 tablespoon honey
- 2 large eggs
- 1½ cups pears, (peeled and chopped to ¼ inch dice)
- 6 teaspoons packed light brown sugar
Steps
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Preheat the oven to 400°F. and line a 12 cup muffin pan with paper muffin liners.
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In a large bowl, whisk together the flour, granulated sugar, the ½ cup of brown sugar, baking powder, and ground ginger.
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In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don't over-mix).
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Gently stir in the diced pear and then divide the batter evenly among the muffin cups. (I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.)
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Sprinkle each muffin with ½ teaspoon brown sugar and then bake for 18 to 20 minutes. Remove to a cooling rack. These are best eaten when still a little warm.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (9% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| all purpose flour | 1.75 cups | - | - |
| granulated white sugar | 0.75 cup | - | - |
| packed light brown sugar | 0.5 cup | - | - |
| baking powder | 2 teaspoons | Rp 8.000/100g | Rp 16.000 |
| ground ginger | 1 teaspoon | - | - |
| sour cream | 0.667 cup | - | - |
| vegetable or canola oil | 0.5 cup | - | - |
| honey | 1 tablespoon | - | - |
| eggs | 2 large | - | - |
| pears | 1.5 cups | - | - |
| packed light brown sugar | 6 teaspoons | - | - |
*Estimated market prices, may vary by region
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