I have a strange stubbornness when it comes to turning my furnace on for the first time each fall. I try to hold out until November 1st, telling myself we could totally get another run at 75° sunshine. I need to believe al fresco dining isn’t out of the question for the next 6 months, that I won’t soon be wearing long underwear. I can’t give in; I can’t let go of summer and I can’t acknowledge that winter’s knocking at my door.
So I avoid the truth and spend the month of October shivering. Shivering and shivering and…
…baking. I spend a good deal of time baking. A hot oven helps with the chattering teeth and a warm treat with a cup of coffee makes most situations tolerable.
My latest attempt at baking away my October shivers was a batch of pear and candied ginger muffins and they provided just the warmth and comfort I was looking for. The muffins bake up impossibly light and fluffy. They’re loaded with chunks of ripe pear and candied ginger and a spicy ginger-lemon glaze puts them firmly in the “can’t wait to make them again” recipe file.
Stop shivering; let’s bake! Preheat the oven, melt butter, measure out yogurt, and chop a bunch of candied ginger.
Combine wet and dry ingredients.
And we’re done! Grab yourself a muffin and a cup of coffee and linger in your cozy warm kitchen until your teeth stop chattering and all feels right in your world.
- 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
- Preheat oven to 375°. Line or grease a muffin tin.
- 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.
- 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.
- 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.
- 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).