Preheat oven to 375 degrees,and coat a 12 hole muffin tin with cooking spray.
core and chop pears into tiny cubes. Add cinnamon, granulated sugar and lemon juice to pears, set aside.
In a small bowl, whisk together sour cream, egg, 1 tsp vanilla and milk. set aside.
in a large bowl, sift together flour, salt, baking soda and baking powder.
Pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended. DO NOT overbeat (Note- batter will be very thick)
Drop batter into muffin holes and two thirds to three fourths full; bake until golden, about 30-35 minutes. Remove from oven and cool for 5 minutes in muffin tin. remove to racks and cool completely (Or leave slightly warm to dip into glaze for easy preparation)
While muffins are cooling, make glaze; Mix powdered sugar, ginger, one quarter tsp of vanilla and warm water in a small bowl (add another tsp of water if glaze is too thick)
Spread a thin layer of glaze over each muffin
Originally Submitted
9/3/2012
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