Spring has awoken, spring is upon us. These muffins are part of the welcome basket.
I love that sort of end of winter beginning of spring situation (even though it’s very short lived in socal, we just went from rain to heat blasts), we still have some good winter citrus to pair with what are generally spring flavors and the combos are some of my favorites.
Today I’m pairing (took everything in me to avoid the pun) with USA Pears to bring you these spring forward muffins. Their site is actually one of my favorites for fruit specific details because they go over all the varieties and the best way to use them, this page in particular is awesome because it’s easy to read and recognize the pears, making it that much easier to figure out which pear you might want to use for your next fruit crisp or pie.
The cool thing about pears, even though they’re generally thought of as fall fruits, is they’re actually readily available year round. Since the usual suspect of spice pairing is something warm like cinnamon or nutmeg I shifted the spice/flavors onto fresh ginger and citrus zest to give us a lighter profile that wouldn’t overpower the flavor of the pear too much.
I went through quite a few trials with the muffin, only because my initial idea was to cube up the pear and put in the batter to have some juicy chunks but it turns out they’re a little too juicy, chunks would work better in something like a cake that has ample time to bake up. So I went the alternative puree route and ended up with something that’s barely sweet and fragrant with the clementine and ginger. They’re perfect for a light breakfast or afternoon snack, especially with a cup of (iced year round if you’re me) coffee.