Pear-Ginger Muffins

Pear-Ginger Muffins
Photo by Scott Phillips


  • ½ tsp. table salt
  • 5 oz. (10 Tbs.) unsalted butter, melted and cooled slightly
  • 1-½ cups coarsely chopped pears (no need to peel)
  • ¾ tsp. ground ginger
  • 1/3 cup finely chopped crystallized ginger
  • 1 cup crème fraîche or sour cream, at room temperature
  • ¼ tsp. ground ginger
  • + 8 more ingredients
    • 2 large eggs, at room temperature
    • 1 large egg yolk, at room temperature
    • 1 lb. (3-½ cups) unbleached all-purpose flour
    • 12-½ oz. (3 cups) confectioners' sugar
    • 1-1/3 cups granulated sugar
    • ½ tsp. baking soda
    • 1 cup whole milk, at room temperature
    • 4 tsp. baking powder

Position a rack in the center of the oven and heat the oven to 350°F. Lightly oil (or spray with cooking spray) the top of a standard 12-cup muffin tin (cups should be 2-3/4 inches across and about 1 inch deep) and line with paper or foil baking cups.In a large mixing bowl, sift together the flou...

View full recipe at Fine Cooking


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