Pear Ginger Upside-Down MuffinsPear Ginger Upside-Down Muffins
Pear Ginger Upside-Down Muffins
Pear Ginger Upside-Down Muffins
This healthful muffin gets flipped on it’s head. The result is that pear placed on the bottom ends up as the garnish on top!
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Recipe - Downers Grove, IL
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Pear Ginger Upside-Down Muffins
Prep Time15 Minutes
Servings6
Cook Time30 Minutes
svg/info/recipe-caloriesCreated with Sketch.Calories339
Ingredients
Non-stick cooking spray
3 Tbsp. Fresh Thyme honey
3 Tbsp. unsweetened almond milk
1 Tbsp. Fresh Thyme extra virgin coconut oil
Scraped seeds from 1/2 vanilla bean or 1/2 tsp. vanilla bean paste
1 1/3 cups all-purpose flour
2 tsp. Fresh Thyme baking powder
1 tsp. ground nutmeg
1/4 tsp. Fresh Thyme baking soda
1/2 tsp. Fresh Thyme fine sea salt
1/4 cup plus 1 Tbsp. packed brown sugar, divided
1/2 cup buttermilk
1/4 cup unsalted butter, melted
1 Fresh Thyme large egg, room temperature
1 tsp. vanilla extract
3 Tbsp. crystallized ginger, chopped
1 red pear, halved and cored
1/4 cup sliced almonds
1 1/2 tsp. water
Directions
  1. Preheat oven to 350°F. Coat a six-well jumbo muffin tin with cooking spray; set aside.
  2. In a small saucepan, whisk together honey, almond milk, coconut oil, and vanilla bean seeds over medium heat for 1 minute; set aside.
  3. In a large bowl, sift together flour, baking powder, nutmeg, baking soda, and salt. Stir in 1/4 cup brown sugar. In a small bowl, whisk together buttermilk, melted butter, egg, and vanilla extract. Add buttermilk mixture to flour mixture, stirring until ingredients are well-combined. Fold in ginger.
  4. Roughly chop half of pear into small cubes; add to muffin batter. Thinly slice remaining pear. Set aside.
  5. Spoon about 1 Tbsp. of honey mixture into each muffin well. Layer 3 to 4 pear slices into each muffin well and fan them out. Fill each muffin well with 1/3 cup batter.
  6. Bake 30 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack 5 minutes. Run a knife around the edges of each muffin to loosen; invert muffins onto a wire rack and cool completely.
  7. In a small skillet, combine almonds and remaining 1 Tbsp. brown sugar. Allow sugar to soften and melt. Add water and cook until almonds and sugar form firm clusters. Cool; crumble over muffins to garnish before serving.
Nutritional Information

Each muffin contains: 339 calories, 13 g fat, 7 g saturated fat, 0 g trans fat, 52 mg cholesterol, 429 mg sodium, 50 g carbohydrates, 2 g fiber, 27 g sugar, 6 g protein. Daily values: 6% vitamin A, 2% vitamin C, 9% calcium, 10% iron

15 minutes
Prep Time
30 minutes
Cook Time
6
Servings
svg/info/recipe-caloriesCreated with Sketch.
339
Calories

Shop Ingredients

Makes 6 servings
Non-stick cooking spray
Fresh Thyme Avocado Cooking Oil Spray
Fresh Thyme Avocado Cooking Oil Spray - 5 Fluid ounce
$5.99$1.20/fl oz
3 Tbsp. Fresh Thyme honey
Fresh Thyme 100% Pure Organic Honey
Fresh Thyme 100% Pure Organic Honey - 16 Ounce
$8.99$0.56/oz
3 Tbsp. unsweetened almond milk
Not Available
1 Tbsp. Fresh Thyme extra virgin coconut oil
Fresh Thyme Organic Virgin Coconut Oil
Fresh Thyme Organic Virgin Coconut Oil - 16.9 Ounce
$7.99$0.47/oz
Scraped seeds from 1/2 vanilla bean or 1/2 tsp. vanilla bean paste
Not Available
1 1/3 cups all-purpose flour
Fresh Thyme Enriched Unbleached All Purpose Flour
Fresh Thyme Enriched Unbleached All Purpose Flour - 5 Pound
$3.19$0.64/lb
2 tsp. Fresh Thyme baking powder
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
1 tsp. ground nutmeg
Not Available
1/4 tsp. Fresh Thyme baking soda
Rumford Baking Powder
Rumford Baking Powder - 8.1 Ounce
$3.99$0.49/oz
1/2 tsp. Fresh Thyme fine sea salt
Fresh Thyme Fine Sea Salt
Fresh Thyme Fine Sea Salt - 26.5 Ounce
$2.79$0.11/oz
1/4 cup plus 1 Tbsp. packed brown sugar, divided
Fresh Thyme Dark Brown Sugar
Fresh Thyme Dark Brown Sugar - 32 Ounce
2 for $5.00
$2.50 was $2.99$0.08/oz
1/2 cup buttermilk
Not Available
1/4 cup unsalted butter, melted
Fresh Thyme Unsalted Butter Quarters
Fresh Thyme Unsalted Butter Quarters - 1 Pound
$4.49$4.49/lb
1 Fresh Thyme large egg, room temperature
Fresh Thyme Organic Large Grade A Brown Eggs
Fresh Thyme Organic Large Grade A Brown Eggs - 1 Each
$4.99
1 tsp. vanilla extract
Fresh Thyme Organic Vanilla Extract
Fresh Thyme Organic Vanilla Extract - 4 Ounce
$15.99$4.00/oz
3 Tbsp. crystallized ginger, chopped
Fresh Thyme Crystalized Ginger
Fresh Thyme Crystalized Ginger - 2 Ounce
$3.99$2.00/oz
1 red pear, halved and cored
Red Pears
Red Pears - 0.6 Pound
$1.19 avg/ea$1.99/lb
1/4 cup sliced almonds
Sliced Almonds
Sliced Almonds - 1 Pound
$9.99/lb$9.99/lb
1 1/2 tsp. water
Not Available

Nutritional Information

Each muffin contains: 339 calories, 13 g fat, 7 g saturated fat, 0 g trans fat, 52 mg cholesterol, 429 mg sodium, 50 g carbohydrates, 2 g fiber, 27 g sugar, 6 g protein. Daily values: 6% vitamin A, 2% vitamin C, 9% calcium, 10% iron

Directions

  1. Preheat oven to 350°F. Coat a six-well jumbo muffin tin with cooking spray; set aside.
  2. In a small saucepan, whisk together honey, almond milk, coconut oil, and vanilla bean seeds over medium heat for 1 minute; set aside.
  3. In a large bowl, sift together flour, baking powder, nutmeg, baking soda, and salt. Stir in 1/4 cup brown sugar. In a small bowl, whisk together buttermilk, melted butter, egg, and vanilla extract. Add buttermilk mixture to flour mixture, stirring until ingredients are well-combined. Fold in ginger.
  4. Roughly chop half of pear into small cubes; add to muffin batter. Thinly slice remaining pear. Set aside.
  5. Spoon about 1 Tbsp. of honey mixture into each muffin well. Layer 3 to 4 pear slices into each muffin well and fan them out. Fill each muffin well with 1/3 cup batter.
  6. Bake 30 minutes or until golden brown and a wooden toothpick inserted in the center comes out clean. Cool in pan on wire rack 5 minutes. Run a knife around the edges of each muffin to loosen; invert muffins onto a wire rack and cool completely.
  7. In a small skillet, combine almonds and remaining 1 Tbsp. brown sugar. Allow sugar to soften and melt. Add water and cook until almonds and sugar form firm clusters. Cool; crumble over muffins to garnish before serving.