2 cups peeled, cored and diced ripe pears (Bartlett or similar)
1 Tbsp unsalted butter
¼ cup sugar
2 Tbsp grated fresh ginger
Muffins:
1 ½ cup all-purpose flour
1 ½ tsp baking powder
½ tsp baking soda
1 tsp ground ginger for batter plus ½ tsp for topping
¼ tsp salt
2 eggs
⅓ cup sugar for batter plus 2 Tbsp for topping
½ cup plus 3 Tbsp unsalted butter, melted
1 ½ cup walnuts, coarsely chopped
Instructions
First prepare the Pear Ginger Sauce. Heat 1 Tbsp butter in a large saucepan over medium-high heat. When butter is melted and frothy add pears, tossing with a wooden spoon to coat.
Add ¼ cup of sugar, stirring to combine. Bring to a boil, then reduce heat to low.
Add grated ginger and cook over low heat for about 15 minutes, until pears are soft and most of the liquid has evaporated. Remove from the heat and allow to cool for at least 15-20 minutes while you assemble the muffin batter.
Put oven rack in middle position and preheat oven to 400°F. Grease muffin pan.
In a medium mixing bowl, combine flour, baking powder, baking soda, 1 tsp ground ginger and salt.
Whisk together eggs and ⅓ cup sugar in a large bowl until combined well, then add butter whisking or blending with electric mixer until creamy. Add 1 cup of the cooled pear ginger sauce and stir to combine. Next, fold in flour mixture until the dry and wet ingredients are fully incorporated. Stir in 1 cup of walnuts and divide batter among muffin cups.
In a small bowl, combine remaining 2 Tbsp sugar, ½ tsp ground ginger and ½ cup walnuts. Sprinkle topping evenly on top of muffins. Bake until muffins are golden, and toothpick inserted into the center comes out clean, about 20 minutes. Cool in pan on a rack 5 minutes, then remove muffins from pan and cool slightly. Once cooled completely, the muffins can be stored in an airtight container at room temperature for 1 day, or in the refrigerator for about a week.
