Pear and Ginger Muffins

These muffins are based on Nigella Lawson’s recipe from Nigella Express. They are quick and easy to make and very tasty!

img_0117-2I have made these muffins quite a few times and they are always a hit with my family. The pear keeps the batter lovely and moist and the ginger adds a warming flavour, perfect for the cold weather we’ve been having lately here in England.

They are great for a snack, reheated in the oven for a weekend breakfast or with cheese for a lunch (my mother loves them with a slice of crumbly Wensleydale). Just like for my Chocolate Pear Muffins, the variety of pear I used were Conference pear, but feel free to use whichever variety you fancy.

Pear and Ginger Muffins

  • Servings: 12 muffins
  • Print


  • 250g flour
  • 2tsp baking powder
  • 75g brown sugar
  • 1tsp ground ginger
  • 42ml yogurt
  • 125ml vegetable oil
  • 1tbsp honey
  • 2 eggs
  • 2 pears, peeled, cored and cut into 1cm cubes


  • Pre-heat the oven to 200c and line a muffin tin
  • Mix together the flour, baking powder and ginger in a bowl
  • In a separate bowl, lightly beat the eggs, then whisk in the oil, sugar, honey and yogurt
  • Tip the dry ingredients into the wet and mix until just combined
  • Fold in the pear
  • Spoon the mixture into the muffin cases
  • Bake for 15-18 minutes
  • Leave to cool in the tin for 5 minutes before removing to a cooling rack
  • Storage: Store in an airtight container for up to 5 days



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