These pear muffins with candied ginger are a perfect autumn morning breakfast. But truly, you could enjoy them any time of year. Inspired by one of my favorite ginger pear flavored teas, and a tasty ginger pear scone I had once at a farmer’s market, I created this pear muffin recipe to have a little something different than our regular lemon blueberry muffins. The pear is nice and sweet, and the candied ginger gives a nice hint of spice. Click the “jump to recipe” button if you’re ready to start baking. Or scroll through our tips and tricks below.
Gluten Free vs Regular Flour
Technically, this recipe below is gluten free. Being a travel writer that loves to follow her taste buds for a good food story, I try to eat as mindfully as possible when I’m home. Typically, that means eliminating all gluten and dairy from my diet and eating more whole grains and unprocessed foods.
After testing out a few gluten free muffin recipes, I came up with one of my own based on my favorite ginger pear tea. It is gluten-free, but not totally guilt-free has it does have sugar and butter. Overall, though, this pear muffin recipeis a perfect sweet and spicy treat whether you make it gluten free or not. See how in the recipe notes.
Pear Muffin Ingredients
Here’s a list of what you’ll need to pick up at the grocery store or gather from your fridge and pantry to make this pear muffin recipe:
- gluten-free all-purpose flour
- baking powder
- light brown sugar
- cinnamonsea salt
- coconut milk
- unsalted butter
- 1 pear, diced
- candied ginger
- sparkling sugar or turbinado sugar for topping
How To Make Pear Muffins
In a small bowl, whisk together your dry ingredients: flour, baking powder, salt, and cinnamon.
In a separate, larger bowl, beat together the egg, coconut milk, brown sugar, and butter.
Then add in dry ingredients and mix well.
Fold the diced pear and 1/4 cup of the candied ginger into the muffin batter.
Divide muffin batter into 12 cups using a spoon. (TIP: The foil-lined muffin cups work best for retaining their color and not sticking to the muffin.)
Sprinkle sugar and remaining ginger on top of the muffins for a sweet crunchy top. Bake at 350 for 25-30 minutes.
- 1 1/2 cups gluten-free all-purpose flour
- 1 1/2 tsp baking powder
- 1 cup light brown sugar
- 1 tsp cinnamon
- 1/2 tsp sea salt
- 1 egg
- 1/2 cup coconut milk
- 1/2 cup (1 stick) unsalted butter
- 1 cup diced pear
- 1/2 cup diced candied ginger (save half of this for topping)
- 1/4 cup of sparkling sugar or sugar sprinkles
- In a small bowl, whisk together your dry ingredients: flour, baking powder, salt, and cinnamon.
- In a large bowl, beat together the egg, coconut milk, brown sugar, and butter. Then add in dry ingredients and mix well.
- Fold into batter the dice pear and 1/4 cup of the candied ginger.
- Divide batter into muffin cups using a spoon. (The foil-lined muffin cups work best for retaining their color and not sticking to the muffin.)
- Sprinkle sugar and remaining ginger on top of the muffins for decoration (and a sweet crunchy top).
- Bake at 350 for 25-30 minutes. Let cool, and enjoy!
You can substitue the gluten free flour for regular all purpose flour.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 17mgSodium: 174mgCarbohydrates: 41gFiber: 1gSugar: 27gProtein: 2g
Nutritional information provided only an estimate.
More Breakfast Recipes You’ll Love!
- Gluten Free Carrot Cake
- Cherry Almond Oatmeal Bake
- Quick and Easy Microwave Oatmeal
- Nova Scotia Oatcakes
- Pumpkin Cream Cheese Muffins
Originally Published Feb 11, 2014. Updated 2023