Pear & Candied Ginger Muffins
Recipe type: Breakfast, Brunch, Baked Good
Cuisine: American, Fall, Winter
Prep time: 
Cook time: 
Total time: 
Serves: 12
If you love a good gingery bite, you'll love these muffins!
  • 3 c. All-Purpose Flour
  • ¾ c. Sugar
  • 1 Tbsp. Baking Powder
  • ½ tsp. Baking Soda
  • ½ tsp. Salt
  • 1 tsp. Powdered Ginger
  • ¼ tsp. freshly grated Nutmeg
  • 1½ c. Plain Yogurt
  • 2 Eggs
  • 1 tsp. Vanilla Extract
  • 8 Tbsp. (1 stick) Unsalted Butter, melted and cooled
  • 2 medium Pears, peeled and diced into ½ in. chunks (about 1½ c.)
  • ½ c. sliced Candied Ginger
  • For the Glaze:
  • 1 c. Powdered Sugar
  • 2 tsp. Powdered Ginger
  • 3 Tbsp. Lemon Juice
  1. Preheat oven to 375°. Line or grease a muffin tin.
  2. Whisk together flour, sugar, baking powder, baking soda, salt, 1 tsp. powdered ginger, and nutmeg in a large bowl. In a medium bowl, whisk together yogurt, eggs, and vanilla.
  3. Fold the wet ingredients into the dry until just combined, then fold in the melted butter. Finally, fold in the diced pear and sliced candied ginger.
  4. Divide the batter between muffin cups. Bake until the tops are golden and a tester inserted in the center comes out clean, about 30 minutes. Allow to cool for 10 minutes before glazing.
  5. While the muffins cool, make the glaze. Sift together the powdered sugar and ginger. Whisk in lemon juice until the glaze is thick but drizzlable. Drizzle the glaze over the muffins and allow to set for 5 minutes before serving. These are best served the day they are made but can be stored at room temperature for several days and reheated to order (though the glaze won't look as nice).
Recipe by strawberryplum at