These muffins are a new favorite of mine!! I'm very excited to share this recipe. In my opinion they taste like a muffin you'd get from a nice coffee shop. The flavor is unique and comforting at the same time! If you're not a fan of pear, or ginger, still give these muffins a try. These muffins would be perfect to take to a brunch function, or just to have warm from the oven on a Sunday morning. The pears appear to be "chunky" in the photo below, but rest assured they really meld into the muffin and add to the tenderness. I hope you love these delicious moist muffins!
Oh! And also note that this recipe can also be made into a 9x5 loaf / quick bread!
Fresh Pear-Ginger Muffins (or Quick Bread)
2 large ripe pears, cut in 1/4 inch cubes
3 tablespoons fresh ginger, in 1/8 inch cubes
1/3 cup buttermilk
1 1/2 teaspoons pure vanilla extract
zest of 1 lemon
zest of 1 orange
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 cup sugar
2 large eggs, lightly beaten
Directions
Preheat the oven to 350 degrees F. Grease a muffin pan, or 9×5 inch loaf pan with butter, then sprinkle it with all purpose flour (or use baking spray). Turn the loaf pan upside down and tap out the excess flour.
Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.
Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.
Pour the batter into the loaf pan and bake about 25 minutes for muffins and 60 minutes for a loaf, until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.
Peel, core, and cut the pears into 1/4 – inch cubes. Stir the pears and ginger together in a medium bowl.
Pour the buttermilk into a measuring cup; stir in the vanilla and all the zest.
In a medium bowl, stir together the flour, baking powder, baking soda, and salt.
Using a mixer fitted with a paddle attachment, beat the butter and sugar in a large bowl on medium high speed. Add the eggs, one at a time, beating for 20 seconds between each addition. Add the flour mixture alternately with buttermilk mixture, beating on low speed just until combined after each addition. Fold in the ginger-pear mixture.
Pour the batter into the loaf pan and bake about 25 minutes for muffins and 60 minutes for a loaf, until a skewer inserted into the middle of the loaf comes out clean. Cool the bread in the pan for 5 minutes. Invert the bread onto a baking rack. Cool the bread completely before covering it tightly with plastic wrap for storage. The bread will keep up to 3 days at room temperature, or up to 3 weeks if frozen. Thaw the bread completely at room temperature and reheat it slowly in a 300 degree F oven about 15 minutes.
Source: The Pastry Queen cookbook
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