Pear Ginger Streusel Muffins

Prep Time
Cook Time
Ready In

"Originally from Woman's Day magazine passed on to me by my sister. For the buttermilk, you can sub 1/2 C. plain low fat yogurt plus 1/2 C. nonfat milk. You can also use canned pears-a 14-15 oz can, drained. Pat pears dry with paper towel and chop them for about 1 1/4 cup."

Original is 12 servings


  • Serving Size: 1 (63.2 g)
  • Calories 163.6
  • Total Fat - 4.6 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 22.2 mg
  • Sodium - 247.2 mg
  • Total Carbohydrate - 27.1 g
  • Dietary Fiber - 0.6 g
  • Sugars - 9.9 g
  • Protein - 3.5 g
  • Calcium - 86.8 mg
  • Iron - 0.5 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

In a small bowl, rub streusel ingredients together with fingertips until crumbly. Preheat oven to 425F. Coat twelve 2 1/2" muffin cups with nonstick cooking spray.

Step 2

In a large bowl, stir flour, sugar, baking powder, ginger, baking soda and salt until well mixed. Stir in pear.

Step 3

In a small bowl, whisk remaining ingredients until blended. Add, all at once, to flour mixture and stir just until moistened. Don't over-mix or muffins will be tough and dense.

Step 4

Divide among muffin cups. (cups will be full). Sprinkle each with 1 1/2 tsp. Streusel.

Step 5

Bake 19 minutes or until a wooded pick inserted in centers comes out clean.

Step 6

Leave in pan 5 minutes, then run a small knife around each muffin and gently lift out onto a wire rack.

Step 7

Serve warm.


No special items needed.

1 Reviews


I required two packham pears to get 1 1/2 cups of finely diced pear and I baked at 175C fan forced as my oven tends to run hot and they came out perfect, also for the sugar I sub Stevia and only half the amount and we each enjoyed a muffin for afternoon tea with a cuppa and I froze what was left. The only other change I would make in future is to double the amount of ginger as I could barely taste it and it needed to come through more for me, thank you Mikekey made for Billboard Recipe Tag Game.


review by:
(18 Nov 2014)

You'll Also Love