Pear Ginger Muffins Recipe

In large bowl, beat butter with SPLENDA® Brown Sugar Blend until fluffy. Beat in eggs, 1 at a time. Beat in buttermilk and vanilla.

In separate bowl, whisk together flour, baking powder, baking soda, salt and ground ginger; stir into egg mixture just until combined. Fold in pears and crystallized ginger. Spoon into 12 greased or paper-lined muffin cups.

Bake in 375°F (190°C) oven until tops are firm to the touch, about 25 minutes. Let cool in pan on rack for 5 minutes. Remove to rack and let cool completely.


  • 1/3 cup (80 mL) butter; softened
  • 1/2 cup (125 mL) SPLENDA® Brand Brown Sugar Blend; packed
  • 2 eggs 1/3 cup (80 mL) buttermilk
  • 1 tsp (5 mL) vanilla
  • 2 1/2 cups (625 mL) all-purpose flour
  • 2 tsp (10 mL) baking powder
  • 1 tsp (5 mL) baking soda
  • 1/4 tsp (1 mL) each salt and ground ginger
  • 2 cups (500 mL) ripe pears; peeled and finely diced
  • 1/4 cup (60 mL) crystallized ginger; finely chopped

Nutrition information

per serving
Total Calories 220
Calories from Fat 54
Total Fat 6.00g
Saturated Fat 4.00g
Cholesterol 45mg
Sodium 259.00mg
Total Carbohydrates 37.0g
Fibre 2.00g
Sugars 3.00g
Protein 4.00g

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