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Pear, Ginger and Chocolate Muffins

5 from 2 votes
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Servings: 16 muffins


  • 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.