These Honey Ginger Pear Muffins are made with whole wheat pastry flour and no refined sugar! The sweetness from the honey and spiciness from the ginger make them a fabulous breakfast (or anytime) treat!
Preheat oven to 350° F. Grease a muffin pan or line with paper liners. Set aside.
In a large bowl, combine all dry ingredients (flour [see note], baking powder, baking soda, spices, & salt). Set aside.
In a medium bowl combine the grated pear, honey, sour cream (or greek yogurt), egg, melted butter, and milk. Whisk to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Use a spoon or silicone spatula to mix just until moistened.
Add the diced pear and crystallized ginger, then stir just until incorporated.
Divide the batter evenly among the muffin cups. Sprinkle with raw sugar and additional chopped crystallized ginger, if desired. Bake 18-20 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 10 minutes, then remove to a wire rack to cool completely.Enjoy!
Notes
Note on flour: This recipe uses whole wheat pastry flour, also sometimes called "graham flour." I like the flavor that it lends, and it's a little healthier. You can sub out white whole wheat flour without much of a change in flavor. AP flour will likely still work out fine (but I haven't tested it!). I don't suggest substituting with whole wheat flour, as the resulting muffin would be quite dense and heavy. If you're looking for whole wheat pastry flour, you can find it [here].Note on crystallized ginger: I love this ingredient! It's sweet and spicy and adds fantastic texture! I chop mine fairly small, both to better distribute the flavor throughout the muffins and to make sure it doesn't overwhelm an individual bite. I would have sprinkled more on top, but I don't think my kiddos would have eaten them with the added spiciness. If you're looking for crystallized ginger, you can find it [here].