Pear Ginger Muffins

These pear ginger oatmeal muffins are so soft and tender and full of fresh pears chunks and sweet and spicy crystalized ginger. They’re great for breakfast or an afternoon snack!

Looking for more ways to use fresh pears? Make this pear crisp or a pear ginger smoothie!

^{This post and recipe have been updated since it was originally published on 10/23/2015}

Pears and ginger – Pears and ginger are a perfect for fall baking. The sweetness of the pears with the fresh, slightly spicy bite of the ginger is a delicious combination.

Crystalized ginger – It’s equally sweet with that spicy kick that you get from fresh ginger. When it’s baked into the muffins it gets soft like the pears, but still retains that fresh ginger flavor.

Easy to make – You only need a couple mixing bowls to make these simple muffins. No mixers, blenders, or food processors required. The muffins will be ready to eat in about 30 minutes.

• white whole wheat flour – A milder tasting whole wheat flour
• baking powder and baking soda – The leavners.
• ground cinnamon, ground ginger, ground cardamom – Warm fragrant spices.
• dark brown sugar – Light brown sugar can also be used.
• eggs – The binder for the muffins.
• avocado oil – Any neutral oil will work.
• vanilla extract and almond extract – Vanilla is a must with baked goods and the almond extract goes perfectly with pears.
• pears – I used Happi pears. If you can’t find those Anjou and Bosc work well.
• crystalized ginger – Also called candied ginger. I love the Trader Joes brand.
• coarse sugar – Turbinado sugar gives the muffins a sweet crunchy topping.

This is an overview of the recipe with step-by-step photos. Full ingredients & instructions can be found in the recipe card below.

Soak the oats in the milk for 10 minutes. Combine the flour, baking powder, baking soda, salt and spices in a large bowl.

When the oats have finished soaking, add in the remaining wet ingredients and brown sugar and whisk everything together.

Pour the wet ingredients in with the dry and fold them together. Stir in the diced pears and crystalized ginger.

Divide the batter evenly into a standard 12 cup muffin pan. Sprinkle turbinado sugar on the tops and bake for 16-20 minutes or until a toothpick inserted in the center comes out with a few crumbs attached. 

• If you don’t have white whole wheat flour, an equal amount of all-purpose flour may be used.
• Canned pears can be used in place of fresh pears. Make sure they are packed in natural juices and not syrup. Pat them dry before adding them to the muffin batter.
• Add in a 1/4 cup of slivered almonds or chopped pecans.
• Quick cooking oats (not instant oats) may be used in place of rolled oats.

What is crystalized ginger?

Crystalized ginger, sometimes called candied ginger, is pieces of fresh peeled ginger root that have been cooked in a simple syrup, rolled in sugar and then dried. The result is a crisp sweet exterior and a soft and chewy middle.

What type of pears are best for pear muffins?

Anjou or Bosc pears work well for baking. Happi pears are another good choice and what I used in this recipe. They all hold their shape well, are easy to peel, if you choose to do so, and won’t turn to mush in the muffins after they bake.

Do I have to soak the oats in the milk?

Yes. Soaking the oats will result in a creamier muffin batter, which will yield extra tender, moist muffins.

Storage – The muffins taste best the day they are made, however they will keep on the counter in an airtight container lined with paper towels for 3 days. The paper towels will help absorb any moisture that the muffins emit.

Freezing – Muffins can be frozen for up to 3 months. Cool the muffins completely on a wire rack., then store them in a single layer in a freezer bag or other airtight container.

Reheating – When you’re ready to eat the muffins, pull them out of the freezer and defrost on the counter for 15-20 minutes. I don’t recommend defrosting them in the refrigerator because they tend to get a sticky top. You can also reheat muffins in the microwave, but they’ll lose some of their moisture in the process.

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