Pear + Ginger Muffins: Inspired by Two Little Red Hens

I could write a love letter to Two Little Red Hens Bakery in New York City every.single.day.  My 5th floor walkup around the corner from this beloved UES bakery was made much more bearable by them, as I would often tackle the daily climb with a slice of their wonderful gingerbread, brooklyn blackout cake, carrot cupcake, or delicious muffin.

The pear and ginger muffin was one of my favorites – while this is not really a copycat recipe, it is another delicious version of one of my favorite combination of breakfast sweet and zesty.  Enjoy!  As I tackle some of their other iconic sweets, I will post accordingly.  Enjoy!  -E

pear and ginger muffins

Courtesy of: Nigella Lawson via the New York TImes

Yield: 12 muffins

Prep Time: 15 min

Cook Time: 20 min

Tender chunks of pear mixed with a ginger-flavored batter and baked into a moist, pull-apart muffin.

Ingredients:

1 3/4 cups all-purpose flour
3/4 cup granulated white sugar
1/2 cup + 6 teaspoons light brown sugar, packed
2 teaspoons baking powder
1 teaspoon ground ginger
2/3 cup sour cream
1/2 cup vegetable oil
1 Tablespoon honey
2 large eggs
1 1/2 cups pears, peeled & chopped to 1/4-inch dice

Directions:

1. Preheat oven to 400°F. Line a 12-cup muffin pan with paper muffin cups

2. Whisk dry ingredients in a large bowl: flour, granulated sugar, the 1/2 cup of brown sugar, baking powder, and ground ginger.

3. In a medium bowl, whisk the sour cream, oil, honey, and eggs together and then fold this into the dry ingredients, mixing just until incorporated (don’t over-mix).

4. Stir in diced pear and then divide the batter evenly among the muffin cups. I like to use an ice cream scoop to neatly and evenly distribute the batter into the muffin pan.

5. Sprinkle each one with 1/2 teaspoon brown sugar and then bake for 20 minutes. Remove to a cooling rack. Best eaten when still a little warm.

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