Pear Ginger Walnut Muffins
- Pear ginger sauce
- 1 tablespoon unsalted butter
- 2 cup peeled, cored, and diced pear (from about 3 medium size ripe pears) (Note 1)
- 1/4 cup sugar
- 2 tablespoon grated ginger (Note 2)
- Muffin batter
- 2 large size eggs
- 1/3 cup sugar
- 11 tablespoon (155 gram) unsalted butter, melted
- 1 cup pear ginger sauce
- 1 1/2 cup (180 gram) all-purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 cup roasted walnuts, coarsely chopped
- Walnut topping
- 1/2 cup roasted walnuts, coarsely chopped
- 2 tablespoon sugar
- 1/2 teaspoon ground ginger
- Pear ginger sauce: Melt butter in a saucepan over medium-high heat until foamy. Add diced pears and toss to coat. Stir in sugar and cook until boiling. Reduce the heat to medium-low and add in grated ginger. Continue cooking for 15 minutes or until the sauce is reduced to about 1 cup. Set aside to cool for 15-20 minutes.
- Preheat oven to 400 Fahrenheit (200 Celsius). Grease a standard 12 cups muffin pan with butter and set aside.
- Muffin batter: In a mixing bowl, beat together eggs and sugar until sugar has dissolved. Stir in melted butter and beat until creamy. Stir in cooled pear ginger sauce (from above). Sift in all-purpose flour, baking powder, baking soda, ground ginger, and salt. Fold with a spatula until you no longer see streaks of flour. Add walnuts and fold until uniform.
- Divide the batter evenly among the 12 muffin cups. Mix the walnut topping ingredients, then sprinkle evenly on top of muffins.
- Bake in the preheated oven until the muffins are golden brown and a toothpick/skewer comes out clean, about 20 minutes.
- Remove muffins from the oven and cool in the pan for 5 minutes. Gently remove the muffins from pan and cool on a wire rack. Serve the muffins warm or at room temperature.
- Store any leftover in an airtight container at room temperature for up to 1 day, in the fridge for up to 1 week, or the freezer for up to 3 months.
- (1) I use Green Anjou, but you can also use Barlett or Bosc.
- (2) I grate frozen peeled ginger from my freezer with a Microplane, resulting in a fluffier volume. If you start with fresh ginger, please reduce the amount to 1 tablespoon.
Another great recipe by https://vforveggy.com.