Pear Ginger Streusel Muffins


(0 votes) 0 0

The sweet pear mixed with the spicy ginger makes for a delicious muffin!

Shared by


  • Streusel:
  • 3 Tbs. sugar
  • 2 Tbs. flour
  • 1 Tbs. butter, cold
  • Muffins:
  • 2 C. flour
  • 1/3 C. sugar
  • 2 tsp. baking powder
  • 3/4 tsp. ground ginger
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 large ripe pear, peeled cored and finely chopped (1 1/2 C.) or 1 15 oz. can juice-packed pears, drained, patted dry and finely chopped (1 1/4 C.)
  • 1 C. 1% milk-fat buttermilk or 1/2 C. plain low fat yogurt plus 1/2 C. nonfat milk
  • 1 large egg
  • 2 Tbs. vegetable oil

Our Readers Also Loved


In a small bowl, rub streusel ingredients together with fingertips until crumbly. Heat oven to 425 degrees. Coat twelve 2 1/2" muffin cups with nonstick cooking spray. In a large bowl, stir flour, sugar, baking powder, ginger, baking soda and salt until well mixed. Stir in pear.

In a small bowl, whisk remaining ingredients until blended. Add, all at once, to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense. Divide among muffin C. (C. will be full). Sprinkle each with 1 1/2 tsp. Streusel.

Bake 19 minutes or until a wooded pick inserted in centers comes out clean. Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out onto a wire rack. Serve warm.

Yield: 12 servings

From: "Woman's Day" magazine, 9/1/98 

Around The Web