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Fresh & Fragrant Ginger-Pear Muffins – Cozy Morning Treat
Dolce Flav
Rated 5.0 stars by 1 users
Category
Ginger Flavor
Author:
Dolce Flav
Servings
12
Prep Time
20 minutes
Cook Time
20 minutes
These Ginger‑Pear Muffins offer a tender, cozy breakfast or snack option with a delightful blend of warm ginger, juicy pear, and hearty oats. The lightly sweetened batter comes together quickly and bakes up into moist, aroma-filled muffins with a crispy oat-bran topping. With cozy flavors and easy prep, this recipe is perfect for family mornings or grab-and-go snacks.
Ingredients
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1 cup all-purpose flour
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1 cup quick-cooking rolled oats
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3 tbsp packed brown sugar
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1½ tsp ground ginger
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¼ tsp salt
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⅔ cup fat-free milk
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⅓ cup cooking oil
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1 egg, beaten
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¾ cup chopped pear
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¼ cup chopped walnuts
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1 tbsp oat bran
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¾ tsp ground ginger (for topping)
Directions
Preheat your oven to 400 °F (200 °C) and spray or line 12 muffin cups.
In a large bowl, combine the flour, oats, brown sugar, baking powder, ground ginger, and salt, whisking thoroughly.
Create a well in the center, then whisk together the milk, oil, and beaten egg in a separate bowl.
Pour the wet mixture into the dry ingredients and stir just until moistened.
Gently fold in the chopped pear and optional walnuts.
In a small bowl, mix oat bran with the remaining ground ginger and sprinkle this spiced topping evenly over the muffin batter.
Divide the batter into the muffin cups, and bake for 18–20 minutes or until a toothpick inserted into the center comes out clean.
Cool slightly before serving for warm, fresh ginger‑pear goodness.
Recipe Note
10 Frequently Asked Questions
Can I substitute ground ginger with fresh ginger?
Yes—use about 1 teaspoon of finely grated fresh ginger per ½ tsp ground ginger; adjust to taste.
What kind of pears work best?
Firm varieties like Bartlett or Bosc are ideal—they hold texture well during baking.
Can I use another sweetener instead of brown sugar?
Yes—maple syrup or coconut sugar can work, though moisture and flavor may vary slightly.
Any gluten‑free alternative?
Swap in a 1:1 gluten‑free flour blend, and verify oats are certified gluten‑free for best results.
Can this batter be made ahead?
Absolutely. Refrigerate the batter for up to 24 hours and bake when ready—just add a minute or two to baking time if chilled.
How should I store leftover muffins?
Keep in an airtight container at room temperature for 2–3 days, or refrigerate for up to a week.
Can I freeze the muffins?
Yes! Once completely cooled, wrap or store in freezer bags and freeze for up to 2 months. Thaw overnight or reheat briefly before serving.
Can I omit the oat bran topping?
Yes—though the oat berry topping adds lovely texture and warmth. Try swapping in streusel or leaving plain.
Are these muffins dairy-free?
Yes, as written, they use fat‑free milk (not dairy‑free). Substitute almond or soy milk to make them dairy-free.
Can I add spices for extra flavor?
Definitely! Try adding ¼ tsp ground cinnamon or a pinch of nutmeg to enhance the warm flavor profile.