Gingerbread Pear Muffins Recipes

GINGERBREAD-PEAR MUFFINS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.
• Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.
• Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

GINGERBREAD MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Combine 1/2 cup sugar, applesauce, molasses, vegetable oil, and egg in a medium bowl; beat with an electric mixer until combined.
• Stir together flour, baking soda, cinnamon, salt, cloves, ginger, and nutmeg in a separate bowl. Add flour mixture to applesauce mixture, stirring until combined. Add water; mix until well combined. Pour batter into the prepared muffin cups, filling each about 2/3 full. Sprinkle lightly with remaining sugar.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes.

GINGER PEAR MUFFINS

Steps:

• Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

GINGERBREAD PEAR MUFFINS

Steps:

• Preheat oven to 350°F
• Lightly coat twelve 2-1/2-inch muffin cups with nonstick cooking spray and flour.
• In large bowl combine flour, baking powder, ginger, cinnamon, baking soda, and salt.
• In a second bowl whisk together molasses, butter, brown sugar, and egg. Pour into flour mixture.
• Stir until combined. Whisk in boiling water.
• Divide evenly among muffin cups.
• Add 1 pear wedge to each muffin, press lightly (don't bury it but leave most of it to dry some during baking).
• Bake 15 to 18 minutes or until toothpick inserted into center comes out clean.
• Sprinkle with raw sugar.
• Add chocolate piece to top of muffins.
• Cool in pan on rack 10 minutes (don't try to remove sooner).
• Use table knife to smooth melted chocolate.
• Remove from cups.
• Cool completely on wire rack. Makes 12.