Candied Ginger & Pear Gingerbread Muffins

18 Dec

I’ve been moving non-stop the last couple days! Definitely busier today than I have been since finals ended a little over a week ago. Semi-last minute shopping, cleaning, packing, wrapping presents, and lots of baking. I spent a good 5 hours on Saturday knee-deep in flour, brown sugar, and various other baked good accoutrements, trying to make sure I can get a few gits shipped out on Monday! Nothing like hoping for the best in terms of the US Postal Service delivering before Christmas! 😉

In the midst of it all, I managed to carve out just enough time to whip up a few festive-flavored muffins. These puppies have Christmas morning written all over them! They come together quickly and the best part of all is they make your kitchen smell like fresh ginger snaps. Opening presents tree-side with the fragrance of sugary ginger pear wafting through the air? Mmhmm, magical!

Candied Ginger & Pear Gingerbread Muffins

Ingredients:

Dry-
* 1 1/2 Cups All-purpose flour
* 3/4 Cup Whole wheat flour
* 1/2 tsp Salt
* 1/2 tsp Baking soda
* 1 1/2 Tbsp Ground ginger

Wet-
* 1/4 Cup Butter (1/2 stick, 2 oz.)
* 1/3 Cup Molasses
* 1 Cup Milk (I used regular, non-dairy would probably work, too!)
* 2 Eggs
* 1/2 Cup Brown sugar, packed

Add-ins-
* 1/2 Cup candied ginger, roughly chopped
* 1 pear, roughly chopped
* A few Tbsp Turbinado sugar for sprinkling on top (optional)

Directions:

Preheat oven to 400*F. Grease or line a jumbo muffin tin with muffin cups.

In a microwave safe bowl, melt the butter with the molasses. Set aside to cool.

Sift together the flours, baking soda, salt, and ground ginger in a separate bowl. Stir in the brown sugar.

Once the butter and molasses mixture have cooled, make a well in the dry ingredients, and pour it in. Slightly beat the eggs, and pour them in. Add the milk, the chopped candied ginger and pear, and stir everything together until just moistened. Don’t over mix!

Spoon the batter in to the muffin tin, filling each cup almost to the top. Sprinkle tops with turbinado sugar. Bake for 15 minutes. Reduce heat to 350*F and bake for another 5 minutes. Check at this point, and if the tops are getting too brown, cover with foil. Bake for another 5 minutes. Remove and allow to cool in the tin before removing muffins and setting on a cooling rack.

 

 

 

 

 

 

 

 

See, it’s like I pretty much got you all a Christmas gift…early! 🙂

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12 Responses to “Candied Ginger & Pear Gingerbread Muffins”

  1. Averie @ Love Veggies and Yoga December 21, 2011 at 10:25 am #

    yummm….the candied ginger. I love that stuff. So much!

    I bet it makes these extra special!

    • Stacy December 29, 2011 at 5:51 pm #

      I love how spicy-sweet candied ginger is!

  2. lynn @ the actor's diet December 25, 2011 at 8:15 am #

    what a perfect xmas day b’fast! have a wonderful day!

    • Stacy December 29, 2011 at 5:51 pm #

      Thanks, Lynn! I hope you had a very merry Christmas!

  3. Kris | iheartwellness.com December 27, 2011 at 10:39 am #

    WOW!!! These look fantastic!! Candied ginger….the chocolate covered kind is my FAV!! These look like my kinda muffins, thank you for the fab recipe, doll!

    xxoo

    • Stacy December 29, 2011 at 5:50 pm #

      Chocolate covered candied ginger sounds amazinggg!

  4. Meesh December 27, 2011 at 11:59 am #

    Holllly those muffins look amazing 🙂

    • Stacy December 29, 2011 at 5:50 pm #

      Thank you! =)

  5. Andrea December 29, 2011 at 4:36 pm #

    These look delicious! Your blog is new to me & I’m happy to have discovered it 🙂 Thanks!

    • Stacy December 29, 2011 at 5:50 pm #

      I’m so glad you like my blog, Andrea!

  6. Nicole (MyLoveForCooking) February 27, 2012 at 6:42 pm #

    My lil sister will flip for these. I will have to surprise her when she visits next. Great photos btw too!

    • Stacy March 2, 2012 at 11:14 pm #

      Yay! I hope your sis enjoys them!

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