Get ready to bust out the molasses – it’s gingerbread time! Also, this is my 25th muffin from the book! I’m 1/30th of the way there! This is what progress looks like.
Gingerbread Pear Muffins (25 of 750)
Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (32 minis)
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/4 cup packed light brown sugar
- 1 egg
- 2/3 cup molasses
- 1/4 cup unsalted butter, melted
- 1/2 cup boiling water
- 1 medium-sized pear, peeled and diced
- Preheat oven to 350F.
- In a large bowl, whisk together flour, baking powder, baking soda, spices, and salt.
- In a medium bowl, whisk together sugar, egg, butter, and molasses until well blended.
- Add the egg mixture to the dry mixture and stir until just blended. Whisk in boiling water until blended. Fold in diced pears.
- Divide batter equally among prepared muffin cups.
- Bake in preheated oven for 18 minutes or until tops are just turning golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the rack to cool. Store in airtight container.
Mmmmm, there’s nothing like the smell of ginger and cinnamon to ring in December.
A quick note: when you mix the egg mixture into the flour, it’ll be a really, really thick batter, but once you add the hot water, it’ll thin out nicely. Don’t add the hot water and egg at the same time – it’ll come together more uniformly if you separate these steps.
These muffins are loaded with flavor – the molasses is strong with these, so if you’re not a fan, this recipe isn’t for you – but the mini size keeps them from being overwhelming. The classic gingerbread flavor is enhanced with fresh pears that get really tender and soft when they’re baked.
These are best eaten warm, so reheat them in a toaster oven before serving.