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Apple and Pear Muffins with Crystallized Ginger 1

Apple and Pear Muffins with Crystallized Ginger

These Apple and Pear Muffins with Crystallized Ginger combine the comforting flavors of fall fruits with the surprising warmth of ginger crystals. Perfect for breakfast, afternoon treats, or lunchboxes, these moist and flavorful muffins create an extraordinary moment in your everyday routine.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 12 muffins
Calories 285 kcal

Equipment

  • Muffin Tin
  • Mixing Bowls
  • Wire Rack

Ingredients
  

Muffin Batter

  • 2 cups all-purpose flour substitute whole wheat pastry flour for added fiber
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground ginger
  • 1/2 cup unsalted butter melted (or ½ cup coconut oil for dairy-free option)
  • 2/3 cup granulated sugar can use coconut sugar for a less refined option
  • 2 large eggs room temperature
  • 1 tsp vanilla extract
  • 1/3 cup Greek yogurt or dairy-free yogurt alternative
  • 1 medium apple peeled and diced (Honeycrisp or Granny Smith work wonderfully)
  • 1 medium ripe pear peeled and diced (Bartlett or Anjou are ideal)
  • 1/3 cup crystallized ginger finely chopped

Streusel Topping (Optional)

  • 1/4 cup all-purpose flour
  • 1/4 cup brown sugar packed
  • 1/4 tsp ground cinnamon
  • 2 tbsp cold butter cubed
  • 2 tbsp crystallized ginger finely chopped

Instructions
 

  • Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease with cooking spray.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ground ginger until evenly combined.
  • In a large bowl, whisk the melted butter and sugar until completely incorporated. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and Greek yogurt until the mixture is smooth.
  • Gradually fold the dry ingredients into the wet mixture, stirring just until combined. Be careful not to overmix.
  • Gently fold in the diced apple, pear, and crystallized ginger pieces. For optimal distribution, consider tossing the fruit pieces in 1 tablespoon of flour before adding to prevent them from sinking.
  • If using streusel topping, combine the flour, brown sugar, and cinnamon in a small bowl. Work in the cold butter using your fingertips until the mixture resembles coarse crumbs. Stir in the chopped crystallized ginger.
  • Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. If using streusel, sprinkle it generously over each muffin top.
  • Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Rotate the pan halfway through baking to ensure even browning.
  • Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

Room temperature ingredients incorporate much better than cold ones, so take eggs and yogurt out of the refrigerator about 30 minutes before baking.
For maximum freshness, store in an airtight container with a paper towel on the bottom and top for up to 3 days at room temperature or up to 7 days in the refrigerator.
These muffins freeze beautifully! Individually wrap cooled muffins and freeze for up to 3 months. Thaw overnight in the refrigerator or microwave for 20-30 seconds from frozen.

Nutrition

Calories: 285kcalCarbohydrates: 42gProtein: 4gFat: 12gSaturated Fat: 7gCholesterol: 55mgSodium: 230mgFiber: 2gSugar: 24g
Keyword Apple muffins, Pear muffins, Crystallized Ginger, Fall baking, Fruit muffins
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