Pear Ginger Walnut Muffins

5.0 from 5 reviews

Author: Anita Jacobson




Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hour 20 mins

Serves: 12


  • 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


  1. 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.
  2. Preheat oven to 400 Fahrenheit (200 Celsius). Grease a standard 12 cups muffin pan with butter and set aside.
  3. 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.
  4. Divide the batter evenly among the 12 muffin cups. Mix the walnut topping ingredients, then sprinkle evenly on top of muffins.
  5. Bake in the preheated oven until the muffins are golden brown and a toothpick/skewer comes out clean, about 20 minutes.
  6. 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.
  7. 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.

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