Breakfast · Vegetarian · Baking · Make ahead · Fall

Pear and Ginger Muffins

Name: Pear and Ginger Muffins
Prep time: 25 min
Cook time: 18 min
Total time: 55 min
Yield: 12 muffins
Ingredients: 1 ¾ cups all-purpose flour, spooned and levelled; 2 tsp baking powder; ½ tsp baking soda; ¼ tsp fine salt; ⅔ cup packed light brown sugar; 1 tsp ground ginger; 1 tbsp peeled, finely grated fresh ginger; ⅔ cup finely chopped crystallized ginger, divided; 2 large eggs; 1 cup milk; 6 tbsp unsalted butter; 1 ¼ cups peeled, cored pear, diced into small pieces

Diced pear and three forms of ginger bring fruit and warm spice to a dozen muffins. Bake a batch for breakfast, then freeze some for another morning.

Edited by Mara Ellison (fictional editorial persona)

Recipe record published by Tasty Recipes editorial team

Published 2026-09-12

55 minMakes 12 muffins

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Golden pear and ginger muffins in parchment liners, with a split muffin showing pear pieces and crystallized ginger scattered over the tops

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Ingredients at original yield

1 ¾ cups all-purpose flour, spooned and levelled
2 tsp baking powder
½ tsp baking soda
¼ tsp fine salt
⅔ cup packed light brown sugar
1 tsp ground ginger
1 tbsp peeled, finely grated fresh ginger
⅔ cup finely chopped crystallized ginger, divided
2 large eggs
1 cup milk
6 tbsp unsalted butter
1 ¼ cups peeled, cored pear, diced into small pieces

How to make Pear and Ginger Muffins

Timing details

Estimated total: 25 minutes to prepare, up to 18 minutes to bake and 12 minutes to cool before serving warm. Cool completely before packing; that takes longer.

Preparation: 25 min
Cooking: 18 min

Baking Step 4: 15 to 18 minutes
Preparation / waiting Step 5: 2 minutes
Preparation / waiting Step 5: 10 minutes

01
Set the oven to 425°F (220°C) and line all 12 muffin cups. Melt the butter gently, then leave it to cool until warm rather than hot. Wash the pear before peeling and coring; measure the diced fruit after preparation.
02
Break up any lumps in the brown sugar. Stir it with the flour, baking powder, baking soda, salt and ground ginger. Add half the crystallized ginger, separating sticky pieces with your fingers.
03
Whisk the eggs, milk, warm melted butter and grated fresh ginger in the second bowl. Pour into the flour mixture. Fold gently with a spatula, scraping the bottom, until almost combined. Add the pear and stop folding as soon as dry flour disappears. A slightly lumpy batter is fine; do not beat it smooth or taste it raw.
04
Divide among the 12 cups, aiming for roughly three-quarters full. Scatter the reserved crystallized ginger over them. Bake on the centre rack for 15 to 18 minutes, until the tops are set and a toothpick pushed into the crumb comes out without wet batter. Check a second spot if the toothpick hits fruit; bake longer if needed.
05
Leave in the pan for 2 minutes, then carefully lift onto the rack. Allow another 10 minutes before eating warm. For storage, leave them on the rack until fully cool so trapped steam does not wet the liners.

Recipe questions

Which pears should I use?

Choose a ripe but firm Bartlett, Bosc or Anjou. It should cut into neat small pieces rather than collapse. The measured prepared fruit matters more than the number of pears; have an extra pear available if yours are small.

Are all three types of ginger necessary?

This version uses ground ginger throughout the crumb, fresh ginger for aroma and crystallized ginger for sweet pieces and topping. Keep the listed amounts for the intended balance; crystallized ginger is sweetened ginger, not fresh root.

How do I store or freeze them?

Once completely cool, keep in an airtight container at room temperature for up to 2 days. Freeze individually wrapped muffins in a freezer bag for up to 1 month. Unwrap and thaw at room temperature before serving.

Can I make these ahead for breakfast?

Bake and cool the muffins before storing them. If you want a larger batch, use another pan and allow extra preparation and oven time instead of overfilling the cups. See our pumpkin pancakes and apple cinnamon baked oatmeal for other breakfast options.

Cooking & storage

Use the recipe’s specific storage directions when provided. Read the food storage guide for chilling and reheating food, and the measures guide before changing portions or ingredients.

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Recipe source: Adapted from Williams Sonoma: Pear-Ginger Muffins. Adapted from Williams Sonoma's Pear-Ginger Muffins, credited there to Cathy Burgett, Elinor Klivans and Lou Seibert Pappas, Essentials of Baking. The ingredient proportions are retained with expanded preparation and cooling guidance. Contains wheat, milk and eggs.

Additional references: King Arthur Baking: gentle muffin mixing and doneness guidance · Foodland Ontario: pears · FDA: safe handling of flour and raw batter