pear + ginger muffins with oatmeal topping

December 14th, 2012

Oh how I love a good muffin. Perfectly moist, with a bit of fruit and a bit of sweet, buttery goodness sprinkled on top—all waiting to greet you in the morning—that’s my idea of a good muffin. A few weeks ago, we went to a restaurant that sent us home with a pear ginger muffin to enjoy the next morning (which is a genius move if you ask me). The muffin was a perfect fall breakfast—it hit all my previously stated requirements of a muffin while also being seasonal and comfy. It took me a while to actually get in the kitchen to create my own version, but when I finally got around to it, they were totally worth the wait. These pear + ginger muffins with oatmeal topping will make any morning better.

My idea with these was to create something of a layered muffin—moist batter on the bottom with a layer of softened pears and ginger, then another layer of batter all topped off with an oatmeal, brown sugar, and walnut topping. These muffins don’t mess around. Of course that means that they do take a little more effort, but I tried to streamline the steps as much as possible so you aren’t thinking evil thoughts about me after spending an hour on muffins.

The good news is that the time that you do spend on these is totally worth it. I always have this moment of fear when I create a new recipe that it’s going to turn out terribly wrong—luckily, most of the time those fears are unfounded. The first bite into these proved to be just what I was looking for. These muffins taste like the season—warm, comforting, and ready to be shared. So go ahead, and gather your ingredients, and get yourself in the kitchen.

pear + ginger muffins with oatmeal topping

makes 12 muffins


To make the pear + ginger filling:
3 pears, such as Angou, cut into 1/4″ pieces
1 Tablespoon grated ginger
1 cinnamon stick
1. In a small saucepan, combine all ingredients and simmer over medium low heat while making the oatmeal topping and batter, about 10 minutes.
To make the oatmeal topping:
1/2 cup old-fashioned rolled oats
1/3 cup all-purpose flour
1/3 cup walnuts, finely chopped
1/2 cup packed light brown sugar
1 1/4 teaspoon cinnamon
1/8 teaspoon salt
4 Tablespoons unsalted butter, melted
1. Combine the oats, flour, walnuts, sugar, cinnamon and salt in a medium bowl.2. Drizzle the melted butter over the mixture and stir to thoroughly combine. Set aside.
To make the batter and assemble the muffins:
6 Tablespoons unsalted butter
1/3 cup whole milk
1 large egg
1 large egg yolk
3/4 teaspoon vanilla extract
1 1/2 cups all-purpose flour
3/4 cups sugar
1 1/2 teaspoons baking powder
3/4 teaspoon salt
1 teaspoon cinnamon

Put a rack in the upper third of oven and preheat to 375 degrees F.  Generously butter muffin cups or line with cupcake papers.

1. Melt butter in a small saucepan over moderately low heat; remove from heat. Whisk in milk, egg, yolk and vanilla until well combined.

2. Whisk together flour, sugar, baking powder, salt, and cinnamon in a medium bowl.

3. Add milk mixture and stir until just combined.

4. Spoon 1 Tablespoon of batter into each muffin tin. Layer 1 Tablespoon of the pear + ginger mixture over that, then add another Tablespoon of the batter. Generously sprinkle the oatmeal topping over each muffin.

5. Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18-22 minutes.  Cool in pan on a rack for 15 minutes, then run a knife around edges of muffin tops and carefully remove from cups. Serve warm or at room temperature. These should keep for 3-4 days in an airtight container.


Comments: 5 Total

  1. this is lemonade

    December 14, 2012 at 4:53 pm

    Oooh I love crunchy oatmeal topping. Those sugar pieces and toasted flakes.. yum! :)

  2. kale

    December 15, 2012 at 12:04 am

    i love how cupcake liners these days have patterns i would totally wear!

    lovely recipe.pear and ginger is such a winning combo. :)

  3. Katrina @ Warm Vanilla Sugar

    December 15, 2012 at 7:57 pm

    These are gorgeous!

  4. Culinary Schools

    February 5, 2013 at 12:27 am

    Ok I have been trying to diet but this looks to wonderful to pass on lol. I will let it be my sweet treat of the week. Thanks for the recipe idea!

  5. Pingback: Pear, Apple & Ginger Muffins with Oatmeal Topping | Trace in the Kitchen

    June 2, 2013 at 8:42 am

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