Saturday, March 17, 2012

Ginger Glazed Pear Streusel Muffins

Got pears? I sure had more than we could eat but did not want them to go to waste. I found this recipe and decided I would make them for my kids, and freeze some for later. Of course I changed them up a little, adding in some ginger to the muffin batter as well as adding a crumb topping along with the glaze, WOW. They sure smelled heavenly while baking and the kids loved them.

Ginger Glazed Pear Streusel Muffins
adapted from Weight Watchers

2 large pears, ripe, Bosc, with skin
1/2 tsp ground cinnamon
1/3 cups sugar, granulated
1 tsp fresh lemon juice
1/2 cups light sour cream
1 large eggs, beaten
1 tsp vanilla extract
1/3 cups 2% milk
2 cups all-purpose flour
1/2 tsp table salt
1/2 tsp baking soda
1 tsp baking powder
1/4 tsp ground ginger

Crumb Topping:
1/3 C granulated sugar
1/4 C flour
2 TBL butter
2 TBL chopped pecans
-Combine sugar, flour and nuts, cut in butter until resembles coarse crumbs. Set aside.

1/2 cups powdered sugar
1/4 tsp ground ginger
1/4 tsp vanilla extract
3 tsp water, warm, or more if necessary

Preheat oven to 375ºF and coat a 12-hole muffin tin with cooking spray or muffin liners.
Core and chop pears into tiny cubes; place in a large bowl. Add cinnamon, granulated sugar and lemon juice to pears; set aside.

In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
In a large bowl, sift together flour, salt, baking soda, baking powder and ginger.
Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. Do not over beat. (NOTE: Batter will be very thick.)

Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; add 1 TBL crumb topping to each muffin, bake until top is golden, about 30 to 35 minutes. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely.
While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) . Drizzle a thin layer of glaze over each muffin.

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