Pear, Ginger and Dark Chocolate Muffins
A delicious fall treat, the dense crumb is a cross between a scone and a cake. They are delicious warm, but keep their flavour and moisture into the next couple of days. This makes 12 large size muffins. Use 18 cups for a more modest sized muffin and check to see if done at 20 minutes. After they have fully cooled store in an airtight container.
- 2 1/2 cups all purpose flour
- 2 tsp baking powder
- pinch salt
- 7 ounces butter softened (3/4 cup plus 2 tsp)
- 1/2 cup brown sugar packed
- 4 tbsp granulated sugar
- 2 large eggs
- 1/3 cup milk
- 1 tsp vanilla
- 1 tbsp fresh ginger grated
- 2 pears chopped into small chunks
- 1/3 cup dark or bittersweet chocolate chips
- Preheat the oven to 325 F
- Line a 12 muffin pan with paper liners
- Stir together the flour, baking powder and salt. Set aside
- In a stand mixer, combine the butter, brown sugar and white sugar at medium high speed until light and fluffy, about one minute.
- Beat in the eggs until fully incorporated.
- Reduce the speed to medium and add in the milk, vanilla and ginger.
- On low speed add the dry ingredients just until incorporated. Don't over mix.
- Gently fold in the pears and chocolate chips just until evenly distributed.
- Spoon the batter into the muffin cups.
- Bake until a skewer inserted in the centre comes out clean, about 25 minutes.