Pear & Ginger Muffins With Streusal Topping
There is something special about the flavour combination of pear and ginger in these muffins!
The ginger in this recipe really brings out the incredible flavour of our Bartlett pears from Warner's Farms. Although the spice of the ginger is very understated, you’d definitely notice a big difference in flavour if it wasn’t in there! It's one of those flavours that make you go – “what is that?” and offers that elevated depth of flavour to these muffins.
And with a sweet and crumbly streusal topping, these muffins make the perfect grab and go breakfast or dessert warmed up with some Emerald Grasslands salted butter and Rosewood Estates honey.
Meet the Farmers & Producers
The fresh, beautiful Bartlett pears used in this Pear & Ginger Muffin recipe are, like many of our amazing local fruits, from Warner's Farm in the Niagara region!
They grow a wide variety of fruits on their orchard including plums, pears, peaches, berries, cherries, grapes & more! They grow 40 different varieties of apples alone!
If you've tried any of our local flours from K2 Milling, you know the difference in flavour of these incredible flours. Mike Hayhoe, owner and operator of K2 Milling, mills an amazing diversity of grains from grits, light flours, coarse flours, to dried fruits, vegetables, cereals, even quinoa!
Mark's primary goal is to mill artisanal, high quality products that retain both the unique properties of each grain as well as the nutrition!
Alliston's "Golden Dawn" brand of butter is our favourite baking butter. It's silky smooth and full of beautiful buttery flavour made using milk from the Niagara and Golden Horseshoe region.
All of our eggs are from Homestead Farms and their community of Mennonite Farmers they source their organic, free roaming eggs from. All their eggs come from small flocks that receive a high level of care.
Our incredible fresh ginger used in this recipe is sourced from Fisherville's finest, Fisherville Greenhouses!
Non-certified organic. Fisherville is deeply committed to sustainability, growing most of their products using organic methods, using only bio controls (beneficial insect populations) and organic sprays.
Our Ontario canola oil used in this recipe is sourced from Pristine Gourmet in Norfolk, ON.
Owned and operated by Jason Persall, Pristine Gourmet follows conventional growing practices. All products are non-GMO and made with local ingredients!
The amazing local honey in this recipe is from our friends at Rosewood Estates Winery, a family owned and operated winery and meadery located in the Niagara region.
Rosewood Estates uses sustainable bee-keeping practices and integrated pest management.
Lastly, our sour cream is from Hewitt's Dairy and is luxuriously creamy and the secret ingredient to a perfectly moist muffin!
Hewitt’s Dairy is known for it’s high quality fluid milk and milk products, especially it’s line of goat dairy products.
For the Muffin Batter
- 2 cups (250g) K2 Milling "Viking" AP flour
- 2 tsp baking powder
- 1 cup white sugar
- 1/2 cup brown sugar
- 1 tsp ground ginger
- 1/4 tsp salt
- 1 nub fresh Fisherville Greenhouses ginger
- 3 tbsp Hewitt's sour cream
- 2 x Homestead Farm eggs
- 1/2 cup Pristine Gourmet canola oil
- 4 x small Warner's Farm Bartlett Pears, chopped into cubes
- 2 tbsp Rosewood Estates honey
For The Streusal Topping
- 1/8 cup salted Golden Dawn butter
- 1/4 cup brown sugar
- 1/4 cup K2 Milling "Viking" AP flour
- 1/4 cup white sugar
- 1/2 tsp cinnamon
Preheat your oven to 400°F and grease your muffin pan with butter. You can also line your muffins with muffin cups for easy removal from the pan!
In another bowl, whisk together your sour cream, eggs, honey, canola oil, and freshly grated ginger until thoroughly combined. Set aside to let the fresh ginger flavour steep.
In a large bowl, sift together your flour, brown sugar, white sugar, ground ginger, salt, and baking powder.
While the ginger is steeping in your wet ingredients, make your streusal topping. Mix together your butter, white sugar, brown sugar, cinnamon and salt in a small bowl and mix with your fingers until the mixture is crumbly. Set aside.
Peel your Bartlett pears with a vegetable peeler and then cut into cubes approximately 1cm by 1cm.
Pass your wet ingredients through a mesh sieve or fine strainer and, using a spatula, stir the straining mixture to get all the liquid to pass through. This will strain the pieces of grated ginger pieces as you don't want these clumps of ginger in your muffins.
Using a stand mixer or a spatula, pour your wet ingredients into your dry ingredients and stir just until combined. Add your chunks of Bartlett pear to the batter and mix to incorporate.
Measure 1/3 cup of your batter to scoop into each of your muffin tins. Sprinkle approximately 1 tablespoon of the streusal topping on each of your muffins (you should get 12 muffins out of this recipe).
Bake in your preheated oven for 20 minutes and then remove and allow to cool on a cooling rack for at least 10 minutes before removing from the pan
Best eaten still a little warm with a generous spread of Emerald Grassland salted butter and a touch of Rosewood Estates honey!
Did You Try This Recipe?
If so, we'd love to see your finished product of your Pear & Ginger Muffins! Share a photo and tag us on Instagram @themarketat100kmfood!