Pear and Ginger Muffins
Sometimes I feel like trying muffins with fruits and spices, especially towards the end of the year. Pears with ginger go well together, and the texture is something between a muffin and a dense cake. The Streusel topping adds a slightly crunchy crust on the surface. I usually make them in a 24-cup tray when I need something quick for breakfast or a snack. Nuts are optional but add a nice texture boost.
Quick Info
Total time: 40-50 minutes
Preparation time: 20-25 minutes
Baking time: 20-25 minutes
Servings: 24 muffins
Difficulty: easy
Recipe type: breakfast, snack, quick dessert
Ingredients
For the muffins:
- 375 g flour
- a pinch of salt
- 1 1/2 teaspoons baking soda
- 1 pear (peeled and finely grated)
- 1 tablespoon fresh grated ginger
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground allspice
- 45 g finely chopped nuts
- 3 eggs
- 250 g brown sugar
- 125 ml grape oil
- 1 teaspoon vanilla extract
For the Streusel topping:
- 1 1/2 tablespoons oats
- 2-3 tablespoons whole wheat flour
- 2 tablespoons brown sugar or honey
- 1 tablespoon butter
- 1/2 teaspoon cinnamon and/or cloves
- 1 tablespoon coconut flakes (optional)
Preparation method
1. Sift the flour into a large bowl, add the salt and baking soda. Mix well.
2. Add the spices to the flour: cinnamon, cardamom, cloves, allspice. Mix well.
3. Peel the pear and ginger and grate them finely using a small grater.
4. In a separate bowl, beat the eggs with the brown sugar and vanilla extract. Add the grape oil and mix until combined.
5. Fold the grated pear and ginger into the egg mixture. Mix briefly.
6. Gradually pour the flour and spice mixture over the wet ingredients. Mix (or whisk) just until combined. Do not overmix, or the muffins will be tough.
7. Add the finely chopped nuts. Gently mix for even distribution.
8. For the Streusel topping: in a small bowl, combine the oats, whole wheat flour, brown sugar (or honey), cold butter cut into small pieces, spices, and coconut flakes if using. Rub everything together with your fingertips until it becomes a sandy mixture.
9. Preheat the oven to 180°C (conventional oven).
10. Prepare the muffin tray, placing paper liners in the cups. Fill each cup with about 2 tablespoons of batter. Do not fill to the top.
11. Sprinkle a teaspoon of the Streusel topping over each muffin.
12. Bake the muffins for 20-25 minutes, until golden on top and a toothpick comes out clean from the center.
13. Remove from the tray and let cool on a wire rack.
Why I make this recipe often
They are quick to make, require no special techniques, and the ingredients are easy to find. The pears and ginger give an interesting flavor without being too sweet or too spicy. They are great for breakfast or on-the-go.
Tips and variations
Tips
- If the pear is very juicy, drain some liquid so the batter doesn't become too runny.
- Do not overmix after adding the flour to keep the muffins soft.
- Use room temperature ingredients for easier mixing.
Substitutions
- Grape oil can be replaced with sunflower oil.
- If you don't have all the spices, you can use just cinnamon and cardamom.
- Nuts can be omitted or replaced with chopped hazelnuts or almonds.
Variations
- You can add raisins or cranberries to the batter.
- For the Streusel topping, use chopped nuts instead of coconut flakes.
- If you want sweeter muffins, add an extra 1-2 tablespoons of sugar to the batter.
Serving ideas
- They taste good both warm and cold.
- They are great with coffee or tea.
- They can be served with a little honey or plain yogurt on the side.
Frequently asked questions
1. Can the recipe be made without nuts?
Yes, nuts are optional. The texture will be slightly different, but it won't affect the basic flavor.
2. Can I use a firmer or only ripe pear?
It's best to use a ripe pear so it can be easily grated. If it's too firm, it can be hard to incorporate and may remain fibrous.
3. What should I do if I don't have fresh ginger?
You can omit it or use half a teaspoon of ground ginger, although the flavor will be more subtle.
4. How much can I adapt the Streusel topping?
You can modify the proportions; the important thing is to achieve a sandy texture that can be sprinkled over the muffins.
5. Can the batter be frozen?
I do not recommend freezing raw batter, but baked muffins freeze quite well.
Nutritional values (approximate)
One muffin (out of 24):
- Energy: about 130-150 kcal
- Carbohydrates: 20 g
- Protein: 2 g
- Fats: 4-5 g
These are rough estimates, depending on the size of the pears and the toppings used.
Storage and reheating
They keep well at room temperature in a sealed container for 2-3 days. They can also be stored in the fridge, especially if it’s warm in the kitchen. If you want to serve them warm, they can be briefly reheated in the oven or microwave, but they maintain their good texture even when cold. It is not recommended to store the raw batter in the fridge or freezer. Baked muffins can be frozen and then thawed at room temperature or gently reheated.
Ingredients: Ingredients for 24 muffins: - 375 grams of flour; - a pinch of salt; - 1 1/2 teaspoons of baking soda; - 1 pear; - 1 tablespoon of freshly grated ginger; - 1/4 teaspoon of cinnamon; - 1/4 teaspoon of ground cardamom; - 1/4 teaspoon of ground cloves; - 1/4 teaspoon of ground allspice; - 45 grams of chopped nuts; - 3 eggs; - 250 grams of brown sugar; - 125 ml of grape oil; - 1 teaspoon of vanilla extract. For the glaze (Streusel): - 1 1/2 tablespoons of oats; - 2-3 tablespoons of whole wheat flour; - 2 tablespoons of brown sugar or honey; - 1 tablespoon of butter; - 1/2 teaspoon of cinnamon and/or cloves; - 1 tablespoon of coconut flakes (optional).
