Pear Muffins (Low Sugar)
These pear muffins are made with delicious, juicy pears, fresh ginger and crunchy pecans, and come with a hot honey glaze. They are not too sweet, quick and easy to make, perfect for autumnal breakfast or as a snack.
Equipment
- 12-hole muffin pan
- 2 mixing bowls
- Whisk
- Peeler
- Grater
Ingredients
- 13.4 ounces (380 g) pears 2 large or 3 med. pears, see Instructions
- 4 teaspoons fresh ginger finely grated
- ½ cup (120 g) yogurt at room temperature
- 4 tablespoons milk at room temperature
- ⅓ cup (80 ml) oil mild tasting
- 2 large eggs at room temperature
- ⅓ cup+1tbsp (80 g) granulated sugar
- 2 cups (250 g) all-purpose/plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- ½ cup (50 g) pecans chopped
- 2-3 teaspoons *honey optional, see Instructions
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.
- Prepare dry mixture: Combine the flour, baking powder, bicarbonate of soda and cinnamon and stir thoroughly using a whisk. Stir in the chopped pecans. Set aside.
- Combine wet ingredients: Whisk together the eggs, oil, yogurt, milk, sugar and ginger until smooth and creamy. Set aside.
- Prepare pears: Peel the pears and cut ⅔ into small cubes (amount equivalent to about 2 cups). Coarsely grate the remaining pear.
- Add pear: Stir the grated pear into the wet ingredients and mix the cubed pears with the dry ingredients (making sure it's evenly coated).
- Assemble batter: Using a large spoon gradually fold the dry mixture into the wet ingredients. Stop stirring as soon as the dry ingredients are no longer visible. The batter will be thick.
- Bake: Fill the muffin pan with the batter, place in the centre of the oven and bake for 15 minutes, then lower the heat to 375F/190C/170 fan/gas mark 5 and continue baking for another 10 minutes.
- Cool: Remove from the oven and set aside to cool completely in the pan. Microwave 2-3 teaspoons of honey until very warm/hot and brush the tops of the muffins (while still hot) for added colour (see photo below). This step is optional, but highly recommended.
Notes
- Use ripe and sweet pears with a firm texture.
- Do not overstir the batter.
- Add the pear into the batter as soon as you've prepared it (to prevent discoloration).
- Cool your pear ginger muffins in the muffin pan.
- Once they are cooled completely, you can simply cover them with a kitchen cloth. The following day, it's best to place them in a container and keep them in a cool place. They will stay fresh for up to 4 days.
- Freeze for up to 3 months.