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Lidey's Table

Harvest Pear & Ginger Muffins

Friday, September 30, 2016

Fall is here! The first thing I'm making are these Harvest Pear & Ginger Muffins. The quintessential fall muffin, they are moist and packed with spices- ginger, cinnamon, and cardamom- along with chunks of pear, golden raisins and crystallized ginger for an extra little zing.  A great tip I learned from Ina is that adding a generous splash of the right liqueur, or in this case, liquor, can really enhance the flavor in a baked good or dessert. Warming up the pears and raisins in bourbon plumps up the raisins and makes the pears even juicier, and what’s a fall treat without a little bourbon?

Harvest Pear & Ginger Muffins

makes 16 muffins

  • 1 1/2 cups diced Bartlett pear (2 small)
  • ½ cup golden raisins
  • ¼ cup bourbon
  • 7 oz whole-milk Greek yogurt, such as Fage
  • 1/3 cup dark brown sugar, lightly packed
  • 1/2 cup molasses
  • 1/4 cup honey
  • 1 large egg, lightly beaten
  • 1 tsp pure vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cardamom
  • 1/3 cup minced dried crystallized ginger, plus extra for sprinkling

Preheat the oven to 375 degrees. Place 12 paper liners in a standard muffin pan

Combine the pears, raisins and bourbon in a small saucepan, bring to a simmer, remove from heat and set aside. (Alternatively, combine the pears, raisins and bourbon in a small bowl and microwave on high for 30 seconds and set aside.)

In a large bowl, combine the yogurt, sugar, molasses, honey, egg and vanilla and whisk until combined.  Add the raisins and pears (with the extra liquid), and the crystallized ginger, and mix until combined.

In a separate bowl, mix together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom and 1/3 cup crystallized ginger. Add the dry ingredients to the wet and mix until just combined. Don’t over-mix!

Scoop the batter into the prepared muffin pan, filling each cup almost to the top. Sprinkle each muffin with a little crystallized ginger and bake for about 20 minutes, until a cake tester inserted in the middle comes out clean. Cool for five minutes, then remove muffins from the pan. Repeat with remaining muffin batter.

Serve warm or at room temperature.

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Hi, I'm Lidey!

I do recipe testing and social media for Ina and love to cook for my friends on the weekend. Ina has given me lots of tips for easy cooking and entertaining, and I'm excited to share them with you here!

Check out my blog!

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