Harvest Pear & Ginger Muffins Recipe
Introduction
These Harvest Pear & Ginger Muffins bring together warm spices and sweet, juicy pears for a perfect autumn treat. Infused with raisins soaked in bourbon and hints of crystallized ginger, they offer a moist, flavorful bite that’s sure to brighten your breakfast or snack time.
Ingredients
- 1/2 cup Raisins
- 1 1/2 cup Bartlett Pears
- 1/4 cup Bourbon
- 7 ounce Greek Yogurt
- 1/3 cup Dark Brown Sugar
- 1/2 cup Molasses
- 1/4 cup Honey
- 1 Egg
- 1 tablespoon Pure Vanilla Extract
- 2 1/2 cup All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 2 teaspoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cardamom
- 1/3 cup Crystallized Ginger
Instructions
- Step 1: Preheat the oven to 375 degrees F (190 degrees C). Place 12 paper liners in a standard muffin pan.
- Step 2: Combine the Bartlett pears, raisins, and bourbon in a small saucepan. Bring to a simmer, then remove from heat and set aside to soak.
- Step 3: In a large bowl, mix the Greek yogurt, dark brown sugar, molasses, honey, egg, and vanilla extract. Add the pear and raisin mixture and stir until combined.
- Step 4: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, kosher salt, ground ginger, ground cinnamon, ground cardamom, and crystallized ginger.
- Step 5: Gradually add the dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing to keep muffins tender.
- Step 6: Scoop the batter into the prepared muffin pan, filling each cup nearly to the top. Sprinkle a little crystallized ginger on each muffin.
- Step 7: Bake for about 20 minutes, or until a tester inserted into the center comes out clean. Let muffins cool for five minutes in the pan before removing.
- Step 8: Serve the muffins warm or at room temperature. Enjoy!
Tips & Variations
- For a boozy kick, soak the raisins a few hours or overnight in bourbon before using.
- Substitute Bartlett pears with Bosc or Anjou pears for a slightly different texture and flavor.
- Use maple syrup instead of honey for a richer sweetness.
- Add chopped nuts like walnuts or pecans for added crunch.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them individually wrapped for up to 2 months. To reheat, warm in the microwave for 15-20 seconds or in a 350°F oven for 5-7 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make these muffins dairy-free?
Yes, try substituting the Greek yogurt with a dairy-free yogurt alternative and use a plant-based egg replacer.
What’s the best way to ripen pears quickly?
Place pears in a paper bag at room temperature with an apple or banana to speed up ripening within a couple of days.
Print
Harvest Pear & Ginger Muffins Recipe
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Diet: Vegetarian
Description
These Harvest Pear & Ginger Muffins are a delightful seasonal treat, combining the natural sweetness of Bartlett pears, warm spices like ginger and cinnamon, and a hint of bourbon-soaked raisins. Moist and flavorful, they’re sweetened with a blend of molasses, honey, and brown sugar, and enriched with Greek yogurt for a tender crumb. Perfect for breakfast or an afternoon snack during autumn.
Ingredients
Fruit & Liquid Mixture
- 1/2 cup Raisins
- 1 1/2 cups Bartlett Pears, peeled and chopped
- 1/4 cup Bourbon
Wet Ingredients
- 7 ounces Greek Yogurt
- 1/3 cup Dark Brown Sugar, packed
- 1/2 cup Molasses
- 1/4 cup Honey
- 1 large Egg
- 1 tablespoon Pure Vanilla Extract
Dry Ingredients
- 2 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Kosher Salt
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cardamom
- 1/3 cup Crystallized Ginger, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin pan with paper liners to prevent sticking and ensure easy removal.
- Simmer Fruit with Bourbon: In a small saucepan, combine the chopped Bartlett pears, raisins, and bourbon. Bring the mixture to a simmer over medium heat, then remove from the heat and set aside to allow the flavors to meld and the bourbon to soak into the fruit.
- Mix Wet Ingredients: In a large bowl, whisk together Greek yogurt, dark brown sugar, molasses, honey, egg, and vanilla extract until smooth. Stir in the bourbon-soaked pears and raisins, mixing until evenly combined.
- Combine Dry Ingredients: In a separate bowl, sift or whisk together all-purpose flour, baking powder, baking soda, kosher salt, ground ginger, ground cinnamon, ground cardamom, and chopped crystallized ginger.
- Mix Batter: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Take care not to overmix to maintain tender muffins.
- Fill Muffin Cups: Scoop the batter evenly into the prepared muffin pan, filling each cup nearly to the top. Sprinkle a little extra chopped crystallized ginger on top of each muffin for added texture and flavor.
- Bake: Place the muffin pan in the preheated oven and bake for about 20 minutes, or until a toothpick or cake tester inserted into the center of a muffin comes out clean.
- Cool and Serve: Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack. Serve warm or at room temperature for the best flavor and texture. Enjoy your harvest-inspired treat!
Notes
- For a boozy kick, you can increase the bourbon slightly but be mindful of alcohol content.
- Make sure not to overmix the batter to avoid dense muffins.
- Use ripe Bartlett pears for optimal sweetness and moisture.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Crystallized ginger on top adds a nice spicy crunch but can be omitted if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pear muffins, ginger muffins, fall recipes, breakfast muffins, bourbon soaked fruit, autumn baking
