Pear Ginger Muffins
makes 18
These moist, fruity muffins may be made 1 day in advance, but they are best eaten the same day they are baked.
Read more about this recipe in the Washington Post.
2 1/2 cups flour
1 1/2 teaspoons baking powder
1 pinch kosher salt
7 ounces (1 3/4 sticks) unsalted butter
3/4 cup packed light brown sugar
6 tablespoons sugar
2 large eggs
1/4 cup milk
1 teaspoon vanilla extract
1 tablespoon peeled and finely grated ginger root
2 ripe pears, peeled, halved, cored and coarsely chopped, with their juice
prep: 10 minutes
total: 45 minutes
grater
muffin tins
medium bowl
stand mixer
wire rack
1. Preheat the oven to 325F. Line 18 standard muffin-tin wells with baking cups.
2. Combine the flour, baking powder and salt in a medium bowl. Set aside.
3. In the bowl of a stand mixer, combine the butter and sugars. Beat at medium speed for about 1 minute, until creamy and light.
4. Add the eggs and beat until incorporated. Reduce the speed to medium-low and add the milk and vanilla extract, mixing well. Add the flour mixture and mix just until incorporated, then add the ginger and pears. Beat until distributed evenly; do not overbeat.
5. Spoon the batter into the baking cups, filling them 3/4 full. Bake for 30 to 35 minutes or until a tester inserted in the center of a muffin comes out clean. (Their tops will not brown much.) Transfer the pans to a wire rack to cool for 10 minutes before serving.
Adapted from Emily Luchetti's Classic Stars Desserts.
