Pear, Ginger and Dark Chocolate Muffins

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.
Course Breakfast
Servings 12 muffins


  • 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.
Keyword Fall treats, Muffin, Pear
Print Recipe
Devil's Delight Chilli adapted from His Turn to Cook
A twist on the typical chilli this one is spicy and very meaty with bacon, browned sausage, and cubed beef, and uses high fibre chickpeas and pinto beans along with the typical kidney beans. This recipe can easily be made in large batches and frozen for make ahead meals.
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 1/2 hours
Prep Time 10 minutes
Cook Time 2 hours
Passive Time 1 1/2 hours
  1. In a large saucepan cook the bacon until crisp.
  2. Cool on paper towels and then crumble.
  3. Reserve 1 tablespoon of bacon drippings and in the same saucepan as you cooked the bacon brown the sausage until fully cooked. Drain then half lengthwise and cut into slices 1 cm thick.
  4. Reserve 2 tablespoons of sausage drippings and in the same saucepan brown the cubed beef.
  5. Once beef is browned, add in the onions, bell pepper and garlic. Cook for about 5 minutes, stirring to keep from sticking, until vegetables are softened.
  6. Add bacon, sausage, jalapeno, and spices. Stir.
  7. Add in the tomato paste, diced tomatoes and 1 1/2 cups of water.
  8. Simmer for one and half hours.
  9. Add in the drained beans and simmer for 10 minutes.
  10. Serve with your choice of toppings.