Introduction
There is nothing quite as comforting as the aroma of warm spices and sweet fruit baking on a chilly morning. These Deliciously Wholesome Gluten-Free Pear Ginger Muffins are a perfect blend of autumnal flavors. They marry the subtle sweetness and delicate texture of ripe pears with the fiery warmth of fresh ginger, all encapsulated in a tender, moist, and entirely gluten-free crumb. Designed for those with dietary sensitivities or anyone seeking a healthier baked good, this recipe uses natural sweeteners and whole ingredients, proving that wholesome can still be incredibly decadent.
Ingredients
- Gluten-Free Flour Blend (with xanthan gum): 1 ¾ cups (210g)
- Baking Powder: 1 teaspoon (5g)
- Baking Soda: ½ teaspoon (2.5g)
- Ground Ginger: 1 teaspoon (5g)
- Ground Cinnamon: ½ teaspoon (2.5g)
- Salt: ¼ teaspoon (1g)
- Large Eggs: 2
- Maple Syrup or Honey: ½ cup (120ml)
- Neutral Oil (e.g., canola, melted coconut oil): ½ cup (120ml)
- Milk (dairy or non-dairy): ¼ cup (60ml)
- Fresh Ginger, finely grated: 1 tablespoon (15g)
- Firm Pears (e.g., Bosc or Anjou), peeled and diced into small cubes: 2 medium (approx. 300g)
Step-by-step Preparation
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a standard 12-cup muffin tin with paper liners or grease generously.
Tip: Use firm pears to ensure they hold their shape during baking and don’t turn mushy.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the gluten-free flour blend, baking powder, baking soda, ground ginger, cinnamon, and salt. Set aside.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until slightly frothy. Add the maple syrup, oil, milk, and the fresh grated ginger. Whisk until fully combined.
- Combine and Fold: Pour the wet ingredients into the dry ingredients. Mix gently with a spatula until just combined. Do not overmix; a few streaks of flour are acceptable, as overmixing gluten-free flour can make the final product dense.
- Add Fruit: Gently fold in the diced pears. Ensure they are evenly distributed throughout the batter.
- Bake: Divide the batter evenly among the 12 prepared muffin cups, filling each cup about two-thirds full. Bake for 20 to 22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Tip: For extra crunch and flavor, sprinkle a pinch of coarse sugar or chopped walnuts on top before baking.
Nutritional Information
These muffins are rich in dietary fiber, thanks to the pears and the whole-grain nature of most gluten-free blends. They are naturally dairy-free (if using non-dairy milk) and contain healthy fats from the oil. Each muffin (serving size: 1) contains approximately 220-250 calories, depending on the specific flour blend and type of oil used, offering a satisfying and nutrient-dense snack.
Storage
Store leftover muffins in an airtight container at room temperature for up to 3 days. Because of the high moisture content from the fruit, refrigerating them can extend their shelf life up to 5 days. For long-term storage, muffins can be frozen for up to 3 months. Thaw overnight at room temperature or reheat individually in the microwave for 20-30 seconds.
Conclusion
These Pear Ginger Muffins are the perfect companion for your morning coffee or afternoon tea. For an elevated treat, serve them slightly warm with a dollop of Greek yogurt or cashew cream. If you wish to experiment, try substituting half the pear with finely chopped apple, or introduce a crunchy element by folding in ½ cup of toasted pecans or walnuts. Enjoy this warm, flavorful bite of autumn, baked with health and happiness in mind!