Pear Ginger Walnut Muffins
Prep time
Cook time
Total time
These simple muffins are perfect for fall - not too sweet, dotted throughout with juicy pieces of fresh pear, and with a warm spicy flavour courtesy of two kinds of ginger.
Recipe type: Breakfast
Serves: 12
  • 2 cups all purpose flour
  • ½ cup packed brown sugar
  • 2½ tsp baking powder
  • 1 tsp ground ginger
  • ¼ tsp ground cardamom
  • ½ tsp salt
  • 1 egg
  • ½ cup vanilla yogurt
  • ½ cup milk
  • ⅓ cup canola oil
  • 2 medium pears, cut into small dice
  • ¼ cup walnuts, roughly chopped
  • ¼ cup crystallised ginger, finely chopped
  1. Preheat oven to 350F. Lightly grease a 12-cup muffin tin or line with baking cups (you can also use a 6-cup jumbo muffin pan if you prefer your muffins mega-sized).
  2. In a large mixing bowl, combine flour, brown sugar, baking powder, ginger, cardamom and salt. Set aside.
  3. In a second bowl, whisk together egg, yogurt, milk and oil until blended. Add in the dry ingredients and stir until just barely combined. Gently fold in the pears, walnuts and ginger.
  4. Spoon the batter into the prepared muffin tin (it's okay if the cups are nearly full). Sprinkle muffins with some chopped walnuts and a pinch of brown sugar, if desired, and bake in preheated oven for 20-25 minutes, or until a toothpick inserted into the middle of a muffin comes out clean (if using a jumbo muffin tin, increase baking time to 40-45 minutes).
Recipe by Crumb: A Food Blog at