This muffin recipe is simple to make and packed full of ginger, chocolate and juicy pear flavors that you’re going to love.
The first time I made these muffins I made them with just the ginger and pears, and they were so good that I thought why not throw my favorite ingredient in. So second time round the chocolate chips went into the mix making the muffin taste soooo good. Now if you haven’t tried this flavor combo before then today’s the day.
The textures of these muffins are amazing. Firstly you have a soft crumbly muffin mix that is flavored with a hint of warming ginger. Secondly you have chunks of juicy pear that are present in every bite. And thirdly you have a center of soft melted chocolate chips.
Now I do love chocolate and there is nothing worse than picking a muffin from the batch and realising your one has an inadequate amount in it. So to make sure that I get a nice even amount in each muffin I place the chocolate chips in the center rather than putting them through the mix. This eliminates the disappointment factor. Smart right? I know.
Another trick of mine is to chop the chocolate up into smaller pieces to sprinkle over the top of the muffins. This creates a nice even spread of chocolaty goodness. Chocolate lovers always have to think of nifty ideas to get their chocolate hit just right. I have become an expert at this.
These muffins will keep for 3-4 days in an airtight container in a dry cool place.
Enjoy.
- 2 ½ cups plain flour
- 3 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- 2 free range eggs
- ¼ cup golden syrup (can sub light corn syrup)
- ½ cup white sugar
- 1 cup milk
- 3 ½ oz canola oil
- 3 ripe pears
- 1 cup dark cooking chocolate (chips, buttons or broken pieces are ok)
- Heat oven to 350 (180C) and grease or spray a 12-count muffin pan. This recipe will make 16 muffins, so you can either use an extra tray or do two batches.
- In a bowl sift the flour, baking powder, ginger and cinnamon.
- Crack the eggs into another bowl, add the golden syrup, canola oil, sugar and milk. Whish this mixture until combined. Cut the pears inch ½ inch cubes, discarding the cores. Add them to this mixture.
- Pour the wet mixture containing the pears into the dry ingredients and stir until just combined.
- Fill each muffin hole to about half way and distribute a few pieces of chocolate into the middle of the muffin before closing and sealing it up with more muffin mix. Sprinkle the tops of the muffins with some finely chopped chocolate.
- Bake for around 20 minutes until the muffins are cooked and spring back lightly when pressed. Cool in the pan boar 5 minutes before turning out.
OMG! These were delicious! I made them for my church’s coffee hour and the whole batch went! One person told me that this is an interesting mix (meaning the cinnamon and ginger) and loved it. While another person asked me for the recipe. I’m going to print this out and give it to her. This is definitely a keeper for my Fall baking!
Glad you enjoyed them Dawn, thanks!
If I swapped out the chocolate pieces with raisins would it have the same moist consistency?
I like chocolate, but I am looking for a healthier version.
Hi Robyn, the consistency would be the same. However for a healthier version sometimes I leave the chocolate out completely, and they are really great as just a pear & ginger muffin.
Thanks so much, I cannot wait to make these this week!