Pear, Ginger and Dark Chocolate Muffins

Pear, Ginger and Dark Chocolate Muffins

corporaterebel
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.
Course Breakfast
Servings 12 muffins

Ingredients
  

  • 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

Instructions
 

  • 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.
Keyword Fall treats, Muffin, Pear
Print Recipe
Rhubarb Buttermilk Coffee Cake
This seasonal rhubarb coffee cake, with the crunchy brown sugar, almond and oatmeal topping, is so moist, and just gets better with a few days. The creamy cheesecake yogurt tastes indulgent without the fat and calories of ice cream.
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
pieces
Ingredients
Topping
Creamy Cheesecake Yogurt
Cuisine Dessert
Prep Time 15 minutes
Cook Time 45 minutes
Passive Time 45 minutes
Servings
pieces
Ingredients
Topping
Creamy Cheesecake Yogurt
Instructions
  1. Cream together butter and white sugar.
  2. Beat in the vanilla and eggs until thoroughly combined.
  3. In a separate bowl mix together the 2 cups of flour, baking soda and salt.
  4. Alternately add the flour mixture and buttermilk to the butter mixture.
  5. Toss the sliced rhubarb with the 2 tablespoons of flour to coat.
  6. Stir into batter.
  7. Grease a 9 x 13 inch pan and then line with parchment paper.
  8. Spoon the batter into the pan and smooth the top.
  9. Mix together the ingredients for the topping and crumble over the batter.
  10. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick inserted into the middle comes out clean.
  11. Serve with a generous dallop of cheesecake yogurt and sprinkle with toasted almonds.
  12. This cake becomes more moist with time. After three days store in the fridge.
Cheesecake Yogurt
  1. Using a mixer or blender, blend together the yogurt, cream cheese and maple syrup. Will keep overnight in the fridge.

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