Pear + Ginger Streusel Muffins


 Prep Time : 15 Minutes | Cook Time : 20 Minutes | Total Time : 1 hour | Difficulty : Easy

Hello my lovelies! It’s time to warm ourselves with a little ginger. Sweetened with pears. Topped with streusel. Streusel makes everything better. These muffins are a warm hug on a winter’s day. I am always hopeful that the each stretch of bad weather was the last of the season. That sunshine lies ahead. But just in case there will be a stash of these in the freezer. As y’all know the key to muffins is a light touch. Gently fold everything together. Then relax. What could be easier?

Heat the oven to 200C (395F). Line a regular muffin pan with paper cases and set aside. Mix all the streusel ingredients together in a small bowl.

In a large bowl mix together the flour, baking powder, brown sugar, salt and spices.

In a heatproof jug heat the butter and golden syrup together until just melted. Add the milk and egg and whisk to combine.

Dice 1 to 2 ripe pears until you have one cup. Cut the pieces fairly small so they will cook through – about 1/4 inch. Add the pears to the dry ingredients and toss to coat.

Add the wet ingredients and fold gently until barely combined. A few streaks of flour are a-okay.

Divide the mixture evenly between the 12 muffin cups. They will be quite full.

Sprinkle the top of each with about a tablespoon of streusel. Press the streusel down gently to make it stick.

Bake for 18 to 20 minutes until well risen and the muffins spring back when gently pressed in the centre.

Let the muffins cool in the pan for a few minutes before turning out onto a wire rack to cool completely. Or eat the warm. That’s probably best actually..

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Pear + Ginger Streusel Muffins


Prep Time : 15 mins | Cook Time : 20 mins | Total Time : 1 hour | Difficulty : Easy | Makes : 12 muffins

Soft spiced muffins packed with sweet pear pieces and topped with crunchy streusel.

Ingredients:

For the muffins

  • 2 cups (280 grams) all purpose flour
  • 4 teaspoons baking powder
  • 1/2 cup (100 grams) firmly packed brown sugar
  • 1/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 teaspoon ground cinnamon
  • 7 tablespoons (100 grams) unsalted butter
  • 1 tablespoon golden syrup
  • 1 large egg
  • 3/4 cup (180 mls) full fat milk
  • 1 cup finely diced ripe pear

For the streusel

  • 1/2 cup (50 grams) fine rolled oats
  • 2 tablespoons chopped crystallised ginger
  • 2 tablespoons brown sugar
  • 1/4 teaspoon ground cinnamon
  • 2 tablespoons (30 grams) melted butter

– If using metric cups, reduce volume measures by 1 tablespoon for every cup of dry or liquid ingredients – 

Equipment:

  • 12 cup regular muffin pan lined with paper cases

Directions:

Heat the oven to 200C (395F). Line a regular muffin pan with paper cases and set aside. Mix all the streusel ingredients together in a small bowl.

In a large bowl mix together the flour, baking powder, brown sugar, salt and spices.

In a heatproof jug heat the butter and golden syrup together until just melted. Add the milk and egg and whisk to combine.

Dice 1 to 2 ripe pears until you have one cup. Cut the pieces fairly small so they will cook through – about 1/4 inch. Add the pears to the dry ingredients and toss to coat.

Add the wet ingredients and fold gently until barely combined. A few streaks of flour are a-okay.

Divide the mixture evenly between the 12 muffin cups. Sprinkle the top of each with about a tablespoon of streusel. Press the streusel down gently to make it stick.

Bake for 18 to 20 minutes until well risen and the muffins spring back when gently pressed in the centre.

Let the muffins cool in the pan for a few minutes before turning out onto a wire rack to cool completely. Or eat the warm. That’s probably best actually..

Cook’s Notes:

  • If you don’t have golden syrup you can use treacle, molasses or maple syrup
  • If you want to bump up the ginger then add a little chopped crystallised or stem ginger to the batter.
  • The sugar can be reduced to 1/3 cup if you prefer

 – These muffins are best the day they are made but will keep in an airtight container at room temperature for 3 days. For longer keeping freeze the muffins and reheat when needed – 

Adapted from Marvellous Muffins by Alison Holst.

© 2017 The Winsome Baker. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

4 thoughts on “Pear + Ginger Streusel Muffins

    • haha – I do it with books all the time! If you switch out some of the flour for wholemeal just increase the milk a bit because it absorbs more liquid than AP 🙂

  1. I reckon these sound delish .. Big fan of “sticky stem ginger” .. I like to add to lots of ginger type things .. Oaty ginger slice , gingerbread , shortbread… and like with fresh rockmelon . I get mine from the Petone Bin Inn .. I have been known to buy the whole 5kg bucket 🙂 of ginger. Will add to my “try this list” .. .
    thanks I am still enjoying your frequent posts…

    • OMG there’s a 5kg bucket!? I will have to investigate this – I love the crystallised ginger from commonsense – it’s the best tasting one around even if it’s a bit spendy!

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