We are definitely feeling a desire to bake everything holiday-inspired these days! Give us gingerbread, sugar cookies, and all things egg nog! Have you started any holiday baking yet?
In particular, we’ve been drawn to things ginger and molasses inspired. Check here for a delicious example of how amazing this combination can be! When we came across a recipe for gingerbread muffins we knew that we had to give it a try, with our own spin on it of course!
While this recipe has ½ cup of molasses in it, these muffins do not come out tasting bitter or overly of molasses. We added some crystallized ginger to the recipe as well, because well, if you can add ginger twice it is always better than adding it once.
The pears add a lovely touch of sweetness and offset the gingerbread flavours perfectly. We used an Anjou pear but you could really use any variety. We also didn’t peel it! When you need muffins, you need them stat, and in those times there is no time for niceties like peeling. If you’re serving them to company you might consider it, but really, these are just as good with the peel on!
These muffins would make a fantastic addition to a holiday plate of breakfast goodies or as a sweet addition to a holiday brunch spread. They’re a fun twist on a traditional recipe, and one that we will absolutely be making again!
Sparkling Gingerbread Pear Muffins
1/4 cup canola oil
3/4 cup (178 g) plain yogurt (ours was 3%)
1/2 cup whole milk (or 2%, non-fat, almond, etc.)
1/2 cup (114 g) coconut sugar (or sub light brown sugar)
1/2 cup fancy molasses
1 large egg
2 1/ 2 cups (313 g) all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 teaspoons ground ginger
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
1/4 teaspoon ground cloves
1 pear, finely diced
1/2 cup crystallized ginger, finely diced
Turbinado sugar for sprinkling on top
- Start by preheating your oven to 375 degrees F. Lightly coat a muffin tin with non-stick spray.
- In a large mixing bowl, whisk together the yogurt, milk, coconut sugar, molasses, and egg. Let rest 5 minutes for the coconut sugar to dissolve slightly. Add the oil, and stir to incorporate.
- In a separae medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves.
- Pour the dry ingredients into the wet ingredients and mix until 3/4 incorporated. Add the chopped pear and crystallized ginger and mix until just combined.
- Divide the batter evenly between the prepared muffin cups, then sprinkle the tops with turbinado sugar. Bake the muffins for 16-18 minutes, until the tops are dry to the touch and a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire wrack to cool completely. Enjoy!
Inspired by this recipe.