Late Bloomer Pear Ginger Muffins

From williamssonoma.com

1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
2/3 cup firmly packed golden brown sugar
1 tsp. ground ginger
1 Tbs. peeled and grated fresh ginger
2/3 cup finely chopped crystallized ginger
2 eggs
1 cup milk
6 Tbs. (3/4 stick) unsalted butter, melted
1 1/4 cups peeled, chopped pear (about 1 large)


Preheat oven to 425°F. Line a 12 standard muffin cups with paper liners.

In a large bowl, stir together the flour, baking powder, baking soda, salt, brown sugar, ground ginger, fresh ginger
and 1/3 cup of the crystallized ginger. Set aside.

In a medium bowl, whisk the eggs until blended. Stir in the milk and butter. Pour the egg mixture over the flour
mixture and stir with a rubber spatula just until moistened. Fold in the pear. Do not overmix.

Using a standard ice cream scoop, spoon the batter into the prepared muffin cups, filling them about three-fourths
full. Sprinkle the remaining crystallized ginger evenly over the tops.

Bake until a toothpick inserted into the center of a muffin comes out clean, 15 to 18 minutes. Transfer the pan to a
wire rack and let cool for 2 minutes, then remove the muffins from the pan and let cool completely. Serve warm.

The muffins can be stored in an airtight container at room temperature for up to 2 days, or frozen for up to 1 month.