Gluten Free Honey Ginger Pear Muffins

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Honey and ginger go hand in hand. The spiciness of the ginger and the sweetness of the honey make a perfect pair. What better way to demonstrate this perfect pairing than in some honey ginger pear muffins.

For my honey ginger pear muffins, I decided to use local orange blossom honey because it is our absolute favorite honey! I also used buttermilk to make the muffins light and moist and fresh grated ginger root to really kick up the spiciness. To add even more depth to the muffins I made a simple topping out of fresh grated ginger root, Truvia brown sugar blend, and melted butter. I used the Truvia brown sugar blend to add sweetness to the honey ginger muffins without adding too many calories.

Gluten Free Honey Ginger Pear Muffins

Ingredients:

• 1 cup honey
• 1/2 cup butter
• 3 eggs
• 1 cup buttermilk
• 2 1/2 cups gluten free all purpose flour *See notes below
• 3 tsp xanthan gum *See notes below
• 1 tsp baking soda
• 1 1/2 TBSP fresh ground ginger root
• 1/2 tsp salt
• 1/2 TBSP cinnamon
• 2 cups finely chopped pears

Topping:

• 1/2 cup packed Truvia brown sugar blend
• 1/2 TBSP fresh ground ginger root
• 2 TBSP melted butter

Directions:

1. Preheat oven to 350 degrees.
2. Grease or line a muffin pans.
3. Peal and chop pears.
4. Combine the dry ingredients in a small bowl.
5. In a stand mixer, beat honey, butter, eggs together.
6. Beat in the buttermilk.
7. Gradually, beat the dry ingredients into the buttermilk mixture.
8. Fold in pears.
9. Fill muffin cups 2/3 full.
10. Combine brown sugar, ginger, and melted butter until crumbly.
11. Sprinkle on top of the muffin batter.
12. Bake for 18-22 minutes or until toothpick inserted in middle comes out clean.
13. Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.

NOTES:

• I use Better Batter’s gluten free flour for all my baking and it already contains xanthan gum. If your gluten free flour does not, and most don’t, you’ll need to add 3 tsp of xanthan gum to the ingredients.

To store:

1. Place completely cooled honey ginger muffins in an airtight container or zip top bag.
2. Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time.

To freeze:

1. Place muffins on wire rack directly into the freezer.
2. Flash freeze for 30 minutes.
3. Remove muffins and place into zip top freezer safe bags.
4. Store in the freezer for up to 3 months.

To use:

1. Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.

The girls wouldn’t even wait for the honey ginger muffins to cool off even a little bit. They were gobbling them up as soon as I was popping them out of the pan. They were a big hit. Not that I can blame them because they are so good. The combination of honey and ginger with the subtle sweetness of pears is pure deliciousness.

What’s your favorite way to enjoy pears?

Have a great day!

Brandi

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Gluten Free Honey Ginger Pear Muffins

Spicy ginger and sweet honey combine to make a delectable muffin topped with a ginger and brown sugar crumble

Category From My Kitchen

Tags

Breakfast,

Freezer Friendly,

Fruit,

Gluten Free,

Lunch,

Meal Prep,

Recipe

February 10, 2017

by Brandi

Persons

24

Serving Size

1 muffin

© 2023 This recipe originally appeared on www.penguinsinpink.com

Ingredients

• 1 cup honey
• 1/2 cup butter
• 3 eggs
• 1 cup buttermilk
• 2 1/2 cups gluten free all purpose flour
• 3 tsp xanthan gum
• 1 tsp baking soda
• 1 1/2 TBSP fresh ground ginger root
• 1/2 tsp salt
• 1/2 TBSP cinnamon
• 2 cups finely chopped pears
• Topping:
• 1/2 cup packed Truvia brown sugar blend
• 1/2 tsp fresh ground ginger root
• 2 TBSP melted butter

Instructions

1. Preheat oven to 350 degrees.
2. Grease or line a muffin pans.
3. Peal and chop pears.
4. Combine the dry ingredients in a small bowl.
5. In a stand mixer, beat honey, butter, eggs together.
6. Beat in the buttermilk.
7. Gradually, beat the dry ingredients into the buttermilk mixture.
8. Fold in pears.
9. Fill muffin cups 2/3 full.
10. Combine brown sugar, ginger, and melted butter until crumbly.
11. Sprinkle on top of the muffin batter.
12. Bake for 18-22 minutes or until toothpick inserted in middle comes out clean.
13. Cool for a 3-4 minutes in pan and then flip out onto wire rack to cool completely.

Notes

To store: Place completely cooled muffins in an airtight container or zip top bag. Store on the counter for up to 4 days. This is only a guess as to how long the muffins can be stored on the counter. I usually freeze most of mine and only remove what we need for two days at a time. To freeze: Place muffins on wire rack directly into the freezer. Flash freeze for 30 minutes. Remove muffins and place into zip top freezer safe bags. Store in the freezer for up to 3 months. To use: Thaw on the counter for a couple of hours or microwave for a few seconds to defrost.

http://penguinsinpink.com/gluten-free-honey-ginger-pear-muffins/

Looking for more Muffin Recipes? Then you need to check out my Recipes: Breakfast board on Pinterest!