Ingredients for Gingerbread Pear Muffins
- All Purpose Flour
- 1 teaspoon baking powder
- Ground Ginger
- Ground Cinnamon
- Ground Cloves
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup molasses
- 1/2 cup (1 stick) unsalted butter
- 3/4 cup packed light brown sugar
- 1 large egg
- 1/2 cup boiling water
- Pears
- Dark Chocolate
- 2 tablespoons raw sugar
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How to Make Gingerbread Pear Muffins
- Preheat oven to 350°F (175°C).
- Line a 12-cup muffin tin with paper liners or lightly grease and flour the cups.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, 1 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, and 1/4 teaspoon salt.
- In a separate bowl, cream together 1/2 cup (1 stick) unsalted butter, 3/4 cup packed light brown sugar, and 1 large egg. Stir in 1/2 cup molasses.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Whisk in 1/2 cup boiling water until the batter is smooth.
- Peel and core 2 ripe but firm pears. Cut into 12 wedges.
- Divide the batter evenly among the prepared muffin cups.
- Top each muffin with a pear wedge, pressing gently.
- Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
- While muffins are still warm, sprinkle with 2 tablespoons raw sugar.
- Melt 1/2 cup semi-sweet chocolate chips and drizzle over the muffins.
- Let the muffins cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
- Use a table knife to gently smooth out the melted chocolate once it has slightly set.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
68g
Fat
24g
Carbs
12g
