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Ginger and Pear Corn Muffins Recipe

Corn Muffins With Pear and Candied Ginger

Though the recipe says this makes 12 muffins, my batter made about three dozen. I also topped them with an apple cider glaze just for fun.

Corn Muffins With Pear and Candied Ginger

Adapted from Birdbath Bakery

Ginger and Pear Corn Muffins Recipe

Ingredients

  1. Nonstick cooking spray or unsalted butter, for muffin tins
    4 cups unbleached all-purpose flour
    1 cup coarse cornmeal
    1/2 cup oat flour
    3 tablespoons plus 1 teaspoon baking powder
    1-1/4 cups sugar
    2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
    1/2 cup plus 3 tablespoons finely chopped candied ginger
    3 large eggs
    1 cup canola oil
    1 1/4 cups plain yogurt
    2 tablespoons applesauce
    2/3 cup unsalted butter, melted
    1 tablespoon apple cider
    1/2 cup powdered sugar

Directions

  1. Preheat oven to 350ºF. Spray 12 (4-1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.
  2. In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.
  3. In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.
  4. Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack.
  5. To make the glaze, combine apple cider and powdered sugar in a small bowl. Drizzle glaze on top of each muffin.
  6. Let muffins cool 15 minutes in pans before serving.

Makes about 36 muffins.

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