Print
Spiced Bakery Style Ginger Pear Muffins
These Bakery Style Spiced Ginger Pear Muffins have a delicate, tender crumb with lots of deliciously bright ginger and pear flavor and hints of brown sugar and Chinese 5-Spice. Definitely not too sweet... Perfect with coffee or tea for breakfast or brunch, or sharing any time of day!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Ingredients
- ¾ cup unbleached all-purpose flour
- ¾ cup whole wheat flour
- ¼ cup brown sugar
- 1 tsp. baking powder
- 1 tsp. baking soda
- ½ tsp. Chinese 5-Spice (or Nutmeg, or Cinnamon)
- ¼ cup butter or coconut oil, melted & slightly cooled
- ¾ cup plain Greek yogurt
- 1 egg room temp
- 1 Tbsp fresh ginger grated
- 1 large pear finely chopped (about 1½ cups)
Instructions
-
Preheat oven to 425 degrees F.
-
Line a 12-cup muffin tin with muffin liners or use a baking spray to coat the cups.
-
In a large mixing bowl, add the all-purpose and whole wheat flours, brown sugar, baking powder, baking soda, and 5-Spice (or other spice), and whisk to combine.
-
In a smaller bowl, add melted butter or coconut oil, yogurt, egg, and ginger, and stir to combine.
-
Pour the wet ingredients into the dry, and stir until just combined. Mixture will be very thick – almost like a dough. Add the pears to the mix, and fold into the batter.
-
Divide batter evenly among 12 muffin cups. Place them in the oven and then turn the heat down to 400 – this helps to ensure that the muffins will have nicely domed tops. Bake for about 20 minutes, or until a toothpick inserted into the middle of a cupcake comes out clean.
-
Store in an airtight container. Refrigerate overnight or up to two days. Enjoy at room temperature or warmed in the microwave.