Ginger-Pear Muffins Recipe | Vegetarian Times Skip to main content

Ginger-Pear Muffins

If you like extra ginger zing, fold 1/2 cup finely diced candied ginger into the batter for these tender muffins.



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1 cup all-purpose flour
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1 cup whole-wheat flour
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1 Tbs. ground ginger
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1 Tbs. grated lemon zest
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2 ¼ tsp. baking powder
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½ tsp. baking soda
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½ tsp. salt
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2 large eggs
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⅓ cup canola oil
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¾ cup sugar
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¼ cup light brown sugar
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1 tsp. vanilla extract
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¾ cup low-fat milk
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3 Bosc, Comice, or Concorde pears, peeled and cut into ½-inch chunks (2 cups)


1. Preheat oven to 350°F. Coat 15 muffin pan cups with cooking spray.

2. Whisk together flours, ginger, lemon zest, baking powder, baking soda, and salt in bowl.

3. Whisk together eggs and oil in separate bowl. Whisk in sugar, brown sugar, and vanilla. Whisk in milk.

4. Stir flour mixture into egg mixture until no lumps remain. Stir in pears.

5. Scoop batter into prepared muffin cups. Bake 30 to 35 minutes, or until toothpick inserted in center of 1 muffin comes out clean. Cool 10 minutes in pan. Unmold onto wire rack.

Nutrition Information: 

3 g
Total Fat: 
6 g
Saturated Fat: 
<1 g
31 g
29 mg
202 mg
2 g
17 g
Makes 15 muffins

Comments on this Recipe

These were great muffins, I cut down the sugar to 1/2 c. and think I could cut it down again a little bit and still have them taste great. I also added the candied ginger, which was fantastic.

These were yummy. I didn't have ground ginger, so I just substituted fresh ginger and added some candied ginger as well. Made these as mini muffins and they were ready after about 18 minutes.