Pear Muffins with a Ginger-Walnut Glaze

Pear Muffins with a Ginger-Walnut Glaze

When I think about fall produce my mind often goes to classics. I usually think of apple orchards and pumpkins growing on long vines. I imagine butternut squash soup making its first appearance after the warm summer weather. Sometimes I forget that fall is also the season for delicious, fresh pears. So in honor of the end of summer and the approach of fall I am whipping up some fresh pear muffins drizzled with a ginger glaze and sprinkled with walnuts.

Pear Muffins with a Ginger-Walnut Glaze
Pear Muffins with a Ginger-Walnut Glaze


For the muffins:

2 large pears, peeled, cored, and chopped in small pieces
1 tsp ground cinnamon
1/3 cup brown sugar
1/2 cup plain Greek yogurt
1 large egg, beaten
1 tsp vanilla extract
1 TBSP honey
1 cup(s) fat free skim milk
2 cup(s) whole wheat flour, sifted
1 tsp baking powder
¼ tsp table salt

For the Ginger Glaze:

1/2 cup powdered sugar
1/4 tsp ground ginger
¼ tsp vanilla extract
1 TBSP water, warm, or more if necessary
Walnuts, chopped for topping
For the muffins:
1) Preheat oven to 375º F and coat a 12-hole muffin tin with cooking spray or oil.

2) Add the chopped pears, cinnamon, and brown sugar. Stir until pears are evenly coated with the cinnamon and sugar. Set aside.

3) In a small bowl, whisk together the Greek yogurt, egg, vanilla extract, honey, and milk. Set aside.

4) In a large bowl, combine whole wheat flour, baking powder, and salt.

5) Make a well with a spoon in center of flour mixture and pour in the Greek yogurt mixture and fruit mixture. Mix until blended but be careful not to over mix.

6) Spoon the batter into a greased muffin tin until about 3/4 full. Bake until tops of the muffin are golden or until a toothpick can be removed cleanly, about 25 to 30 minutes.

7) Cool for 5 to 10 minutes in muffin pan before transferring muffins to a wire rack.
For the Ginger Glaze:
1) It is best to prepare the glaze while the muffins are cooling and apply the glaze when muffins are still warm.

2) Mix together powdered sugar, ginger, vanilla extract and 1 TBSP warm water in a small bowl. Add more water if glaze is too thick.

3) Spread a thin layer of glaze over each muffin and sprinkle with chopped walnuts.

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