Gluten-Free Pear Ginger Muffins (with almond flour)
These gluten-free pear ginger muffins are soft, tender, and full of juicy pear flavor, with just the right amount of ginger for a spicy note. Made with almond flour, they have a light, moist crumb, and they freeze wonderfully.
Ingredients
- 1 cup almond flour (100g)
- 1 cup gluten-free all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- Pinch of salt
- 1 and ½ teaspoons ground ginger
- ½ cup granulated sugar
- 1 egg
- ¾ cup milk
- ⅓ cup butter (75g), melted
- 2 teaspoons honey
- 1 cup pears, peeled, cored, and diced
Instructions
- Preheat the oven to 350°F (180°C). Line 12 muffin cups with liners or lightly grease them.
- Whisk almond flour, gluten-free all-purpose flour, baking powder, baking soda, salt, ginger, and sugar in a medium bowl. Set aside.
- In a medium bowl, beat the egg, milk, butter, and honey. Mix until combined.
- Add the wet ingredients to the dry ones and mix until incorporated. Don't overmix.
- Fold in 3/4 cup of the peeled, cored, and diced pears and gently mix.
- Divide the batter evenly between the prepared muffin cups, filling each aboutthree-quarters full. Top the muffins with the remaining pears for a nice finish.
- Bake for 20–25 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the muffins cool in the pan before transferring them to a wire rack to cool completely.
Notes
Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days. You can freeze them in an airtight container or freezer bag.