Chocolate Pear Ginger Muffins

Makes 12 Muffins
serve with:
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  • 1½ cups (180g) all purpose flour
  • 1 teaspoon (5ml) baking powder
  • 1 teaspoon (5ml) ground cinnamon
  • 1 teaspoon (5ml) ground ginger
  • ½ teaspoon (2.5ml) baking soda
  • ¼ teaspoon (1.25ml) salt
  • ⅔ cup (160ml) molasses
  • ¼ cup (60g) butter, melted
  • ¼ cup (45g) brown sugar
  • 1 egg, beaten
  • ½ cup (120ml) boiling water
  • 2 pears
  • ½ cup (120g) semi-sweet chocolate chips


Preheat oven to 350°F/176°C.  

Grease a 12-muffin pan with non-stick cooking spray and lightly dust with flour.

In a large bowl, combine flour, baking powder, cinnamon, ginger, baking soda and salt.  

In a second bowl, whisk together the molasses, melted butter, brown sugar and egg.  Pour into flour mixture.  Add boiling water and combine well. Peel and dice 1 of the pears and add to the batter.  Divide mixture evenly among the muffin cups.  

Take the second pear and cut into 12 wedges and decoratively insert onto the top of each muffin cup.

Bake 15-18 minutes until toothpick inserted into the centre comes out clean.  

Remove from oven and top each muffin with the chocolate chips. The chips will melt slightly causing them to stick to the top of the muffins.  

Let cool before serving.


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