Spiced Pear Muffins

Spiced Pear Muffins (adapted from The Food Librarian)

1/2 cup (4 oz) light brown sugar, packed

1/4 cup (2 oz) white sugar

1 stick (4 oz) butter, softened

2 eggs, room temperature

2 teaspoons vanilla

1 Tb golden syrup (optional, if you happen to have some, or love it enough to go get some... I do!!)

2 cups (10 oz) all-purpose flour

2 teaspoons baking powder

2 teaspoons cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup (4 oz) milk (She used whole milk, so I did too!)

2 pears, unpeeled and diced small (about 2 cups) I used red-skinned pears, cuz I thought they were pretty :)

cinnamon and sugar (If you want, make some Cinnamon-Sugar by mixing 1/4 cup granulated sugar with 1 Tb cinnamon. Sprinkle some on the muffins, then save the rest. I'm sure you'll find a use for it!)

Preheat oven to 425°F. Grease/butter/line a 12-cup muffin pan.

In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

Cream together the sugars and butter until fluffy. Add eggs one at at time, beating very well after each. Mix in the vanilla (and golden syrup, if using). Scrape down side of bowl.

With the mixer on low speed, (or by hand) alternate adding the flour mixture and milk, starting and ending with the flour until just combined (I did flour, 1/4 cup milk, flour, 1/4 milk, flour) Don't overmix! Gently fold in the pears.

Fill muffin cups. Sprinkle the tops with cinnamon and sugar.

As soon as you place the muffin pan in the oven, immediately turn down the heat to 400°F (don't miss this part!) Bake for 20-25 minutes until the tops are cracked and a toothpick comes out clean.