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Gingerbread Pear Muffins

  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Servings: 12
  • Course: BreakfastAppetizers & Snacks

For a delicious spiced muffin recipe, try this mixture of chocolate, cinnamon, ginger and molasses.

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup mild-flavored molasses
  • 1/4 cup butter, melted
  • 1/4 cup packed brown sugar
  • 1 large egg
  • 1/2 cup boiling water
  • 2 small pears, cut in 6 wedges each
  • Raw sugar, optional
  • 3 ounces dark or bittersweet chocolate, broken in small pieces
  • Reynolds® Baking Cups


Step 1

Preheat oven to 350°F. Line a muffin tin with 12 Reynolds® Baking Cups; lightly coat with cooking spray and flour.

Step 2

Combine flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. In a second bowl, whisk together molasses, melted butter, brown sugar and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among baking cups. Add 1 pear wedge to each muffin, press lightly.

Step 3

Bake 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Sprinkle with raw sugar, if desired. Add a chocolate piece to the top of each muffin. Cool in the pan on a wire rack for 10 minutes. Use a table knife to smooth the melted chocolate. Remove from the pan. Cool completely on rack.

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