These delightfully golden pear muffins, infused with freshly grated ginger and mandarin zest, conceal a moist crumb behind their crisp exteriors. Breakfast time, anyone?
What are you having for breakfast? Eggs? Toast with peanut butter? Cereal?
Me? I’m having these Pear, Ginger & Mandarin Muffins. Jealous? Don’t be! I want you to experience these super moist, ginger and orange infused muffins too!
I read a lot of food blogs. A lot. Some would say I’m addicted. A few blogs I visit every few weeks, others I visit almost daily. One blog I never miss a post for is Sally’s Baking Addiction. I love how honest, witty, and caring her writing is and, out of all the recipes I’ve made from her blog, Sally has never led me astray! Her bakes are guaranteed to turn out perfectly if you follow her instructions.
These muffins loosely follow her Master Muffin Mix. I say loosely because I’ve added a few of my own twists and accompaniments to the mix. I’ve added a dose of fibre by making my muffins whole wheat-based. I’ve also doubled the cinnamon (of course, who are you talking to?!), lightly spiced them with some nutmeg, and used healthier coconut oil in place of canola or vegetable oil.
Additionally, I’ve thrown in the stars of the show: some sweet, ripe pears, the zest and juice of a mandarin orange for taste, and some grated ginger for a bit of zing!
These muffins are just how you like them from a bakery. They’re soft and moist inside with a crisp outer edge. They keep very well (I had them on my counter in an airtight container for 5 days and they were still moist!) and I’ve been told by my taste testers they’re the best muffin I’ve ever made!
Now, let’s try this again. What are you having for breakfast?
Pear, Ginger & Mandarin Muffins
Muffin recipe adapted from Sally’s Baking Addiction.
- 1 cup (125g) all-purpose flour
- 2 cups (250g) wholemeal flour
- 4 tsp baking powder
- 1/4 tsp salt
- 2 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 cup (100g) granulated sugar
- 1/2 cup (100g) brown sugar
- 1/4 cup coconut oil, melted and cooled
- 2 eggs
- 1 cup buttermilk*
- 1 1/2 tsp vanilla extract
- 2–3 cm piece ginger, peeled and finely grated
- zest and juice of 1 large mandarin (or 2 small mandarins)
- 3 cups (about 3 medium) ripe pear
- 1 tbsp brown sugar, for topping (optional)
- 1 tsp cinnamon, for topping (optional)
Preheat the oven to 220 C (425 F) and coat a 6-cup jumbo muffin tin with non-stick spray.
In a large bowl, whisk together both flours, baking powder, salt, cinnamon, and nutmeg until fully combined. Set aside.
In a medium bowl, combine both sugars and the coconut oil and whisk until smooth. Add in the eggs, buttermilk, vanilla extract, grated ginger, and the mandarin zest and juice. Whisk all the wet ingredients together until emulsified.
Make a well in the dry ingredients and carefully pour the wet ingredients into it. Using a spatula or wooden spoon, mix together the batters until just combined. Be careful not to over mix! Gently fold in the pears, reserving a few for topping the muffins if you’d like.
Pour the muffin batter into the tins, filling each cup 3/4 full. Mix together the tablespoon of brown sugar and teaspoon of cinnamon. Top the muffins with a couple reserved pear pieces and a good sprinkle of the cinnamon-sugar. Bake in the oven for 5 minutes at 220 C (425 F). Without removing the muffin tin, reduce the oven temperature to 180 C (375 F) and bake for another 20–22 minutes. The muffins are done when a toothpick inserted at the centre comes out clean.
Allow to cool in the tin for 2–3 minutes and then remove to a cooling rack. Repeat with the remaining batter.**
These muffins are best served warm. They will last in an airtight container at room temperature for 4–5 days. They will keep frozen for 2 months.
- *If you do not have buttermilk on hand, you can make your own by combining 1 tbsp of lemon juice for each cup of milk. The best way is to use a measuring cup: squeeze in the tablespoon of lemon juice and then top up the cup with milk. Allow this mixture to sit for 5–8 minutes until the milk curdles on top. Voilà! Buttermilk!
- **When making the second batch, be sure to heat the oven back up to 220 C (425F) before you put the tin in and repeat the process.
What’s your favourite muffin combo?