Pear ginger walnut muffins from Food52

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Notes about this recipe

  • Agaillard on January 28, 2024

    Just made again with hazelnuts instead of walnuts and they were still great! I halved all the proportions as I didn't have enough pear, otherwise baked as instructed. Lovely, moist, and the pear ginger combination works wonderfully.

  • Frogcake on April 28, 2018

    I usually have about a cup of pear ginger sauce left over. Perfect for another batch of muffins or drizzled on pancakes or vanilla gelato.

  • Agaillard on January 28, 2018

    That was really nice, I love them! Moist with a really pleasant texture and a little crunch on the top. I did not have enough walnut for the crumble so just put a couple of ginger pieces with a pinch of sugar. I had 12 small muffins and they baked for exactly the time it said, about 20 minutes. The taste is subtle and really good. Will make again without a doubt.

  • Frogcake on September 14, 2017

    Loved this recipe! I thought the pear ginger combination was quite nice. I might add a half tsp of cinnamon and a pinch of nutmeg next time. I added one cup of rolled oats in place of chopped walnuts to accommodate a guest who had a walnut allergy. Also used oats and brown sugar in the crumble. Great tasting muffins! My six jumbo muffins baked for thirty minutes.

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