Rating: 4.56 stars
32 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

A beautiful combination of ginger, molasses, and pear makes these muffins moist and flavorful.

Recipe Summary test

prep:
15 mins
cook:
20 mins
total:
35 mins
Servings:
12
Yield:
1 dozen muffins
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners.

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  • Whisk flour, sugar, baking powder, baking soda, cinnamon, ginger, cloves, and salt together in a large bowl. Beat eggs in a separate bowl; stir in buttermilk, molasses, and vegetable oil until smooth. Mix buttermilk mixture into flour mixture until batter is just moistened; fold in pears. Spoon batter into prepared muffin cups.

  • Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes.

Nutrition Facts

201 calories; protein 3.8g; carbohydrates 34.7g; fat 5.9g; cholesterol 31.8mg; sodium 283.5mg. Full Nutrition
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Reviews (31)

Most helpful positive review

Rating: 5 stars
11/24/2013
Heavenly! I did have to use a gluten free flour blend since I baked these for a gluten-free friend but they turned out AMAZING! The combination if gingerbread and pear is divine. I'll make these again and again throughout the holiday season--GF and regular!! Thanks for a fantastic recipe! Read More
(11)

Most helpful critical review

Rating: 3 stars
05/04/2020
I really thought I'd love these, I love gingerbread, I love pears, but I wasn't overly impressed with these. Read More
(1)
32 Ratings
  • 5 star values: 21
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/23/2013
Heavenly! I did have to use a gluten free flour blend since I baked these for a gluten-free friend but they turned out AMAZING! The combination if gingerbread and pear is divine. I'll make these again and again throughout the holiday season--GF and regular!! Thanks for a fantastic recipe! Read More
(11)
Rating: 5 stars
10/24/2013
I love, love, love these muffins! They are so good with a cup of hot chocolate on a cold morning. They are moist and sweet, but not too sweet. They are the perfect sweetness. The combination of spices are perfect. I don't eat eggs, so I used my regular egg-substitute, which is one Tablespoon flax seed (ground) mixed with three Tablespoons of water for each egg. I didn't have any buttermilk and didn't feel like running to the store at 7:00 a.m., so I used almond milk instead. I didn't have enough molasses to make 3/4 cup, so I used what I had, which was 1/2 cup. And the only other thing I changed was I used two pears instead of one because I had two left and wanted to use them both before they got too ripe and had to throw them away. (I hate to waste food.) I was a little nervous that maybe both pears would be too much, but it was just right. Thank you for this wonderful recipe. I will be making these muffins often. Read More
(7)
Rating: 4 stars
01/20/2014
These rose well got 9 muffins out of it did not peel pears so you wld. get a bit of a crunch but i like the feel of the peel. Left out sugar as pears make it sweet enough wld. add more spice then what they call for as a bit bland but all in all a keeper. Read More
(5)
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Rating: 5 stars
01/13/2014
Wow, these were so good. I didn't have wheat pastry flour but used 1/2 whole wheat & 1/2 cake, also two small pears because one didn't seem to be enough. A wonderful combination of spices that's not too sweet. Read More
(3)
Rating: 5 stars
10/14/2018
These are awesome! I could not find whole wheat pastry flour at our market, so I used 1/2 AP flour and 1/2 cake flour. I made 1 1/2 size batch, using 3 shredded pears, but I kept the spice ratio the same as written. I also did not have white sugar, so I used brown sugar. Maybe with the whole wheat flour it could need extra spices (as some other reviewers had suggested) , but we thought they had plenty of aroma and gingerbread flavor. I minced up some candied ginger and sprinkled it on top before baking. We made 2 dozen, and 8 were devoured while they were still warm. They are great next day, with some apricot jam, and they taste fresh from the oven after 15-30 seconds on low power in the microwave!! Read More
(2)
Rating: 5 stars
06/11/2018
This an absolutely delectable muffin. I love the little bit of heat coming from the ginger and the sweetness of the pear. I made exactly as written. I personally don't think gingerbread should be confined to the holidays, so I made them in June. I could have eaten them all myself but shared instead. Read More
(2)
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Rating: 5 stars
10/16/2014
I love these muffins. I have a pear tree and make these every year when I have bunches to use up. I usually add more than 1 pear probably 2 and pecans also. Recipe takes no time at all to whip up and they always come out nice. Read More
(1)
Rating: 3 stars
05/03/2020
I really thought I'd love these, I love gingerbread, I love pears, but I wasn't overly impressed with these. Read More
(1)
Rating: 5 stars
09/27/2018
Omg these are perfect Fall muffins! I used 3 pears dark brown sugar in place of white and added more spices. I also got 23 muffins and they baked perfectly in 18 minutes. Using 3 pears gives it a wonderful balance flavors between the molasses the spices and the pears. And they get better the next day too! Will definitely make these again! Thank you! Read More