Pear Ginger Muffins

Preparation info

  • Difficulty


  • Yield


    medium muffins

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A delicious morning eye-opener, even better when the ginger is fresh crop Hawaiian and the pears have a tablespoon of pear liqueur added to them.


  • 7 ounces ( sticks) sweet butter
  • ¾ cup firmly packed light brown sugar
  • 6 tablespoons granulated sugar
  • 2 large eggs
  • ¼ cup milk
  • 1 teaspoon vanilla extract
  • cups flour
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • Pinch salt
  • 1 tablespoon peeled and grated fresh ginger root
  • 2 cups peeled, cored, and coarsely chopped pears


Preheat the oven to 325 degrees.

Paperline the muffin tins or butter them.

Put the butter and the sugars in the bowl of an electric mixer. Using the paddle attachment, beat on medium speed until light and creamy. Add the eggs and then the milk and vanilla.

Combine the dry ingredients and fold them into the butter mixture. Stir in the ginger and the pears. Do not overmix the batter or the muffins will be tough.

Spoon the batter into the prepared pans and bake the muffins for about 30 minutes, until a skewer inserted in the middle comes out clean. Let the muffins sit in the pan for 5 minutes and then turn them out.