Pear and Ginger Muffins

These are my very favorite muffins. Moist and full of flavor, they are packed with chopped pears and are perfect for breakfast or a mid-day snack.

Pear and Ginger Muffins
(Makes 12 large or 18 medium-sized muffins.)

• 1 3/4 cups flour
• 2 teaspoons baking powder
• 3/4 cup sugar
• 1/2 cup (packed) light brown sugar, plus extra for topping 
• 1 teaspoon ground ginger
• 2/3 cup sour cream
• 1/2 cup vegetable oil
• 1 tablespoon honey
• 2 large eggs
• 1 1/2 cups peeled, cored and finely diced (about 1/4-inch) pears

Preheat oven to 400^oF.

Pear and Ginger Muffins

Line a muffin pan with muffin papers.

In a large mixing bowl, combine flour, baking powder, white sugar, 1/2 cup brown sugar and the ground ginger.

In a measuring pitcher or bowl, whisk together the sour cream, oil, honey and eggs. Pour into the dry ingredients and fold together just until mixed. Add pears and fold again to distribute the pears.

Divide batter evenly among the muffin cups. Sprinkle each with 1/2 teaspoon brown sugar.

Bake until risen and firm, about 20 minutes. Transfer to a rack to cool. Serve while still a little warm.