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Pear Ginger Walnut Muffins

The combination of pear and ginger work beautifully together in these deliciously nutty breakfast muffins. They are easy to store and reheat, so you can always start the day with delicious healthy treats.
Pear, ginger, and walnut muffins.

Pear, ginger, and walnut muffins.

When autumn comes, I start dreaming of treats using apples and pears. Google returns 1,850,000,000 results for apple recipes, but only 124,000,000 results for pear recipes. I think this is so unfair to the pears since they make lovely treats too.

Today, I am going to share with you this lovely recipe for pear, ginger, and walnut muffins. We will start by preparing homemade pear ginger sauce and use it in our muffin batter. These muffins are not too sweet and are perfect for breakfast to start the day with delicious and healthy treats.

Ingredients for the pear, ginger, and walnut muffins: pears, ginger, walnuts, eggs, unsalted butter, all-purpose flour, baking powder, baking soda, ground ginger, salt, and sugar.

Ingredients for the pear, ginger, and walnut muffins: pears, ginger, walnuts, eggs, unsalted butter, all-purpose flour, baking powder, baking soda, ground ginger, salt, and sugar.

Ingredients for these pear, ginger, and walnut muffins

1. Pear ginger sauce

To make the sauce, we need 1 tablespoon unsalted butter, 2 cups diced pear, 14 cup sugar, and 2 tablespoons grated ginger (from frozen ginger).

I use Green Anjou in the photos, but you can also use Barlett or Bosc.

2. Muffin batter

We need the following ingredients for the muffin batter:

  • 2 large size eggs
  • 13 cup sugar
  • 11 tablespoons (155 grams) unsalted butter
  • 1 cup pear ginger sauce
  • 1 12 cups (180 grams) all-purpose flour
  • 1 12 teaspoons baking powder
  • 12 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 14 teaspoon salt, and
  • 1 cup walnuts

3. Walnut topping

We need 12 cup walnuts, 2 tablespoons sugar, and 12 teaspoon ground ginger for the walnut topping.

(1) Ingredients for the pear ginger sauce: pear, unsalted butter, sugar, and ginger. (2) Melt butter over medium-high heat. (3) Add diced pear and gently toss to coat with butter. (4) Add sugar and cook until melted. (5) Add grated ginger, then reduce the heat to low and simmer until the sauce is reduced. (6) Pear ginger sauce.

(1) Ingredients for the pear ginger sauce: pear, unsalted butter, sugar, and ginger. (2) Melt butter over medium-high heat. (3) Add diced pear and gently toss to coat with butter. (4) Add sugar and cook until melted. (5) Add grated ginger, then reduce the heat to low and simmer until the sauce is reduced. (6) Pear ginger sauce.

How to prepare the pear ginger sauce

Peel, core, and dice the pears to get 2 cups worth of diced pears.

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.

For the muffin batter: (1) Beat together eggs and sugar. (2) Add melted butter and beat until creamy. (3) Stir in pear ginger sauce, and fold in sifted all-purpose flour, baking powder, baking soda, ground ginger, and salt. (4) Stir in coarsely chopped walnuts.

For the muffin batter: (1) Beat together eggs and sugar. (2) Add melted butter and beat until creamy. (3) Stir in pear ginger sauce, and fold in sifted all-purpose flour, baking powder, baking soda, ground ginger, and salt. (4) Stir in coarsely chopped walnuts.

How to prepare the muffin batter

Preheat oven to 400 Fahrenheit (200 Celsius). Grease a standard 12 cups muffin pan with butter and set aside.

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.

Divide the batter into 12 standard size muffin cups. Sprinkle the top with a mixture of chopped walnuts, ground ginger, and sugar.

Divide the batter into 12 standard size muffin cups. Sprinkle the top with a mixture of chopped walnuts, ground ginger, and sugar.

Baking the muffins

Bake the muffins 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.

Freshly baked pear, ginger, and walnut muffins.

Freshly baked pear, ginger, and walnut muffins.

Storing and Reheating

Store any leftover muffin in an airtight container at room temperature for up to 1 day, or in the fridge for up to 1 week.

Leftover muffins can also be frozen for up to 3 months. Wait until muffins are completely cool before wrapping with a freezer wrap or aluminum foil and store in a freezer bag.

You can reheat muffins in a microwave: 5-10 seconds for room temperature muffins, 15-20 seconds for cold muffins from the fridge, and 30-40 seconds for frozen muffins.

Serve pear, ginger, and walnut muffins warm or at room temperature.

Serve pear, ginger, and walnut muffins warm or at room temperature.

Using apples and cinnamon instead of pears and ginger

You can also make these muffins with apples when apples are in season, or if you simply prefer apples to pears.

You can use 1 cup of store-bought applesauce to replace the pear ginger sauce. If you want to make your own, please use the same amount of diced apple. Use 1 stick of cinnamon instead of 2 tablespoons of grated ginger. You may want to double the amount of sugar if using Granny Smith to counter the sourness.

For the muffin batter, use 1 teaspoon of cinnamon powder instead of 1 teaspoon of ground ginger.

For the walnut topping, use 12 teaspoon of cinnamon powder instead of 12 teaspoon of ground ginger.

These muffins are not too sweet, so they are perfect for breakfast.

These muffins are not too sweet, so they are perfect for breakfast.

Pear Ginger Walnut Muffins

5.0 from 6 reviews

Author: Anita Jacobson

Courses:

Cuisine:

Ingredients:

Prep Time: 30 mins

Cook Time: 50 mins

Total Time: 1 hour 20 mins

Serves: 12

Print Recipe

Ingredients

  • 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

Instructions

  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.

Notes

  • (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.

Comments

  • Zainab Blahnik Zainab Blahnik says:

    I made these muffins for breakfast this morning and they were amazing! Thanks so much for sharing the recipe!

  • Cyndy Cyndy says:

    I'm with you - I'll take a pear over an apple any day! Perfect pairing of flavors.

  • Lauren Vavala | Delicious Little Bites Lauren Vavala | Delicious Little Bites says:

    I love, love, love all of the flavors in these muffins and that I can eat them for breakfast too! You can't go wrong with muffins to start the day!

  • Irina Irina says:

    I love this new combo to give a try! And I would not switch it for apples and cinnamon. The muffins look and sound delicious.

  • Jeannette Jeannette says:

    YUM! Such a beautiful combination of sweet and nutty ingredients. I know my family will just LOVE this, especially with that ginger kick. Thanks for sharing!

  • Haley Haley says:

    Delicious! Perfect amount of ginger, and really pairs well with the pear. Turned out perfectly!

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