Pear-Ginger Muffins

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 teaspoon baking soda 
• 12 oz but bosc pears diced firm cored ripe peeled
• 0.8 cup buttermilk 
• 0.8 cup brown sugar dark packed
• 2 large eggs lightly beaten
• 2 cups flour all-purpose
• 2 teaspoons ginger fresh grated
• 1 tablespoon ground ginger 
• 0.5 cup pecans chopped
• 0.5 teaspoon salt 
• 8 tablespoons butter unsalted cooled melted (1 stick)
• 1 teaspoon vanilla extract 

Equipment

• bowl
• oven
• whisk
• toothpicks
• muffin liners
• muffin tray

Directions

1. Preheat oven to 350F. Line a 12-cup muffin tin and 3 cups of a 6-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, ground ginger, baking powder, baking soda and salt. In a medium bowl, whisk melted butter, eggs, buttermilk, vanilla and fresh ginger until blended.
3. Pour into flour mixture and stir just until combined. Do not overmix. Fold in pears and pecans.
4. Divide batter evenly among muffin cups.
5. Bake until tops are golden and a toothpick inserted into a muffin comes out clean, about 20 minutes.