Vegan Ginger-Pear Muffins
Moist and tender vegan ginger-pear muffins that are easy and quick to whip up. They're light, fluffy and delicious to have anytime of day!
Ingredients
- 215 g all-purpose flour
- 1 ¼ tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 75 g neutral oil , (grapeseed, canola, vegetable...)
- 50 g water
- 50 g plain vegan yogurt, i used coconut yogurt but any will do
- 70 g white granulated sugar, make sure it’s vegan
- 50 g brown sugar
- 2 tsp apple cider vinegar, or white vinegar
- 1 ¼ tsp finely grated fresh ginger
- 1 ¼ tsp powdered ginger
- 1/4 tsp cinnamon
- 80 g ripe but firm pear, diced (variety of your choice, I used Bosc)
- coarse sugar , optional
Instructions
- Preheat your oven to 200°C/400°F and line a muffin pan with muffin cups and set aside.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt.
- In a medium bowl, whisk together the oil, water, yogurt, sugars, vinegar, fresh and powdered ginger and cinnamon.
- Core and dice the pear into pea-sized cubes and set aside. Peeling is optional.
- Add the wet ingredients to the dry and stir until mostly incorporated. Then fold in the diced pear until a homogeneous batter forms.
- Portion it out evenly into the muffin cups, they’ll be almost full. Top with coarse sugar.
- Bake for about 25 minutes or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with aluminium foil and continue baking.
- Let them cool for a minute or 2 in the pan before transferring them to a wire rack to cool completely.
Notes
- *Disclaimer: I have a tiny not-so-great oven, so your bake time may vary from mine.
- I strongly suggest making recipes by weight, if you make them by cups I can’t guarantee that you’ll get the same results.
- It’s important the pear isn’t too soft or it will turn to mush as you stir the batter and even more in the oven. It will also be a pain to dice.
- The muffins can be kept for up to 3 days in a sealed container at room temperature.