Gingerbread Pear Muffins

Moist gingerbread muffins filled with warm spices, rich molasses, and fresh pear.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 198kcal

2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon allspice
½ cup brown sugar packed
⅓ cup molasses
½ cup milk
⅓ cup vegetable or canola oil
1 large egg
1 large pear peeled and chopped into ¼-inch pieces
2 tablespoons coarse sugar (I used sparkling sugar but raw sugar would work too)

Preheat oven to 400°F. Spray a 12-count muffin tin or fill with paper liners
In a medium bowl, combine flour, baking powder, baking soda, salt, and spices. Set aside.
In a large bowl, combine brown sugar, molasses, milk, oil, and egg. Add dry ingredients and stir to combine. Fold in chopped pear.
Divide batter evenly among 12 muffin cups. Sprinkle the tops with coarse sugar. Bake for approximately 15 minutes, until a toothpick inserted into the center comes out clean.

These muffins are dairy free if you use non-dairy milk.