Sparkling Gingerbread Pear Muffins

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!

Go bake.

Sparkling Gingerbread Pear Muffins

Ingredients:

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

Directions:

  1. Start by preheating your oven to 375 degrees F. Lightly coat a muffin tin with non-stick spray.
  2. 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.
  3. In a separae medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, salt, and cloves.
  4. 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.
  5. 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.

Apple Cranberry Crumb Muffins

We had our first snowfall here in Victoria last week!! Victorians tend to pride themselves on the mild weather that our island provides us with so this came as a complete shock! Thankfully, it’s mostly melted now!

These muffins are the perfect antidote to early snowfall and below freezing temperatures though. Soft and spicy and filled with juicy apples and tart cranberries, they are sure to warm you up!

Sometimes muffins with apples in them can become soggy and gummy but that’s definitely not the case here. There are the perfect amount of apple chunks in these muffins to prevent things from getting to soggy, with an excellent apple to cranberry ratio. We used fresh cranberries in ours, but you could also substitute frozen. Fresh cranberries tend to be in the markets more and more as we get closer to the holidays so they’re a nice change from the frozen variety if you can find them.

The crumb topping really makes these muffins special. We definitely like us some crumb topping here at Fancy Dough! Sweet and crunchy, it makes muffin tops that much more enticing to all who eat them.

You should really go make these muffins. Between the two of us we polished off the full dozen within two days. We at them for breakfast, lunch, and seriously consdiered eating them for dinner. They’re that good!

Go bake.

Apple Cranberry Crumb Muffins

Ingredients:

Crumb Topping-

1/3 cup (67 g) packed light brown sugar

1 tablespoon (15 g) granulated sugar

1 teaspoon ground cinnamon

1/4 cup (60 g) salted butter, melted

2/3 cup (84 g) all-purpose flour

Muffins-

1/2 cup (115 g) salted butter, softened to room temperature

1/2 cup (100 g) packed light brown sugar

1/4 cup (50 g) granulated sugar

2 large eggs

1/2 cup (120 g) sour cream

2 teaspoons vanilla extract

1 3/4 cups (220 g) all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

1/4 cup half and half cream

1 apple, peeled and chopped (We used a medium-sized ambrosia)

1 cup fresh cranberries

Directions:

  1. For the crumb topping: In a medium bowl, combine both sugars, cinnamon, and melted butter. Add the flour and stir again to combine. Set aside.
  2. Preheat your oven to 425 degrees F. Spray a 12-cup muffin tin with nonstick spray.
  3. For the muffins: Beat the sugars and butter together until smooth and creamy (you can use a mixer to do this, but we had success using a large spoon and bit of elbow grease). Add the eggs, sour cream, and vanilla extract. Beat again until well incorporated. Add the cream and stir again to combine.
  4. Whisk the flour, baking soda, baking powder, cinnamon, and salt together in a medium bowl. Pour the dry ingredients into the wet ingredients and mix until about 3/4 of the way combined. Add the apple and cranberries and mix gently just until everything is combined.
  5. Spoon the batter evenly into each cup, filling each nearly to the top. Sprinkle a handful of the crumb mixture onto the top of each, crumbling some of the bigger chunks up with your hands. (Don’t be afraid to be generous here- the muffins will rise and the crumb topping will disperse more than it looks on the unbaked batter).
  6. Bake for 5 minutes at 425 degrees F, then keeping the muffins in the oven, lower the temperature down to 350 degrees F, and bake for 15-17 minutes more, or until a toothpick inserted in the center comes out clean.
  7. Let the muffins cool in their tin for 10 minutes before removing them to a wire cooling rack to cool completely. Enjoy!

Inspired by this recipe.

 

Bakery-Style Blueberry Crumb Muffins

Corey and I disagree on the virtues of muffins. I (Alyssa) believe that they are one of the more perfect foods in the world. Muffins can take on a number of different roles- as breakfast, snack, or lunch, as well as a number of different flavours. You can make them healthy or you can make them gut-bustingly indulgent, but at the end of the day, you’re still eating a muffin and not a cupcake. Cupcakes have icing. Obviously.

Corey believes that muffins are too dry and not worth it. He’d rather have cheesecake or toast with peanut butter. Anyways… Thankfully, we could both agree that these muffins were just plain yummy whether you are a fan of muffins or not!

The focus of these muffins is definitely the big, gorgeous, pieces of “crumb” that sit on top of them. In case you’re curious, crumbs differ from streusel in that they don’t contain any oats and generally, contain a good dose of flour. This results in almost a cookie like texture, although they’re not as sweet.

The muffin batter itself is fairly standard incorporating canola oil, buttermilk, sugar, flour, and both baking powder and baking soda. If you’re more partial to muffins made with butter, you could easily use an equal amount of melted butter in place of the oil, but we find that butter is harder to work with for muffins.

If you’re using cold eggs, buttermilk, etc. you run the risk of the butter re-solidifying when you mix everything together which results in a curdled-looking mess. If you’re going to use butter, just make sure that your other ingredients are at room temperature!

Finally, these muffins are studded with fresh blueberries to add a burst of flavour. Frozen would work just as well! No need to thaw them, just add them to the batter frozen. The addition of cardamom adds a slight citrus flavour, but if you don’t have it, they will be just as good without it!

Perfect for a brunch, school lunches, snack-time, or a special breakfast, these muffins are sure to please even the pickiest eaters!

Go bake.

Bakery-Style Blueberry Crumb Muffins

Ingredients:

For the crumb topping

1/2 cup (100 g) granulated sugar

1/2 cup (106 g) light or dark brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon salt

10 tablespoons (142 g) salted butter, melted

1 3/4 cups (219 g) all-purpose flour

For the muffins

2 1/2 cups (313 g) all-purpose flour

3/4 cup (150 g) granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cardamom

1/4 teaspoon salt

1/2 cup canola oil

1 cup buttermilk

2 large eggs

1 large egg yolk

2 teaspoons vanilla extract

1 cup (140 g) fresh or frozen blueberries

Directions:

  1. Preheat your oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray and set aside.
  2. Make the crumb topping. Whisk together the granulated sugar, brown sugar, cinnamon, and salt together in a medium bowl. Whisk in the butter until well-combined. Stir in the flour until the mixture just resembles a thick dough; set aside. (Full discloure: We added the flour to the sugar mixture before adding the butter and it worked just as well!).
  3. In a separate bowl, whisk together the dry ingredients for the muffins- flour, sugar, baking powder, baking soda, cardamom, and salt.
  4. In a large bowl, whisk together the canola oil, butter milk, eggs and yolk, and vanilla until combined.
  5. Add the dry ingredients to the wet ingredients and mix with a large spoon or rubber spatula until almost combined (you’ll still want some floury bits), then add the blueberries. Gently fold them in until the dry ingredients are just combined; some lumps are fine.
  6. Divide the batter among the prepared muffin cups (they will be quite full) then, divide the reserved crumbs among the muffin wells, gently pressing them into the batter. It will look like you have a ton of crumbs, but as the muffins rise the crumbs will separate, so don’t be afraid to pile them on.
  7. Transfer the muffins to your preheated oven and bake until the muffins are just golden brown and a toothpick inserted comes out clean, about 20-24 minutes. Cool the muffins in the pan for about 5 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Inspired by this recipe.