adapted from The Kitchn
Yield 12 muffins
1/2 cup brown sugar, packed
1/4 cup granulated sugar
1 stick unsalted butter, softened
2 large eggs, room temperature
1 tsp vanilla extract
1 cup all-purpose flour
1 cup whole-wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup milk
2-2 1/2 cups pears, unpeeled, cored, and diced small
Optional ingredients:
1/4 cup candied ginger
1/2 cup chopped nuts
1/2 cup mini chocolate chips
Cinnamon and sugar for sprinkling on top of the muffins
Preheat oven: 425° F.
Spray the muffin tin with baking spray or use muffin liners.
Place the sugars and the softened butter into the mixer bowl. Cream on high speed until the mixture resembles a fluffy frosting. Mix in the eggs, one at a time, beating after each. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, spices, baking powder and salt. On low speed, alternately mix in 1/3 of the flour mixture and 1/3 of the milk. Continue until all of the flour and milk have been incorporated. Do not over mix.
Scrape the sides of the bowl and gently stir. Gently fold in the diced pears.
Divide the batter between the muffin cups. The batter will fill the cups and be slightly mounded. Sprinkle the tops with cinnamon and sugar.
Place the muffin tin in the oven and immediately turn the heat down to 400° F.
Bake for 20-25 minutes.
The muffins are done when the tester is inserted and comes out clean. The tops of the muffins with appear cracked and toasted when they are done.
Let the muffins cool and when they can be handled, transfer them to a wire rack to finish cooling.
Note: Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days. They may also be frozen for up to 3 months. Frozen muffins should be reheated in an oven at 300° F. or for a few minutes in the microwave.