Muffins are alway a crowd pleaser in my family, so I'm always looking for interesting new recipes. Chef Nicole developed these Pear and Candied Ginger Granola Muffins during her days as a personal chef. The candied ginger gives these healthy fruit based muffins a little extra zing. You can buy candied ginger at any number of groceries (i.e. Trader Joe's) or make your own. David Lebovitz has a great recipe if you are feeling up for the challenge.
Pear and Candied Ginger Granola Muffins
1¾ C. all-purpose flour
2 tsp. baking powder
1/2 tsp. salt
1 tsp. ground cinnamon
2 large eggs
2 tbs. milk
1 tsp. vanilla
3/4 C. packed light-brown sugar
1/2 C. plain low-fat yogurt
2 Tbs. unsalted butter, melted
3/4 C plain granola
2 Tbs. chopped candied ginger
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
Granola Crumble Topping:
1/2 c. granola
1/4 c. all-purpose flour
1/4 c. packed light-brown sugar
3 Tbs. chilled unsalted butter
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flour, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, milk, vanilla, ginger and butter. Add egg mixture to flour mixture and fold until just combined. Gently fold in the granola and pears.
Make Granola Crumble Topping: In a bowl, combine 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.