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Corn Muffins with Pear and Candied Ginger


Traditional corn muffins get a candied-ginger twist in this flavorful recipe from Maury Rubin of Birdbath Bakery.

  • Yield: Makes 12

Source: The Martha Stewart Show, May 2010


  • Nonstick cooking spray or unsalted butter, for muffin tins
  • 4 cups unbleached all-purpose flour
  • 1 cup coarse cornmeal
  • 1/2 cup oat flour
  • 3 tablespoons plus 1 teaspoon baking powder
  • 1 1/4 cups sugar
  • 2 large Bosc pears, cored and chopped, 3 tablespoons reserved for garnish
  • 1/2 cup plus 3 tablespoons finely chopped candied ginger
  • 3 large eggs
  • 1 cup canola oil
  • 1 1/4 cups plain yogurt
  • 2 tablespoons prepared applesauce
  • 2/3 cup unsalted butter, melted


  1. Preheat oven to 350 degrees. Spray 12 (4 1/2-ounce) individual muffin tins with nonstick cooking spray or coat with butter; set aside.

  2. In a large bowl, whisk together all-purpose flour, cornmeal, and oat flour. Whisk in baking powder. Add sugar, and whisk to combine. Stir in pears and 1/2 cup ginger.

  3. In a medium bowl, whisk together eggs, canola oil, yogurt, and applesauce. Add to flour mixture and stir to combine; stir in butter.

  4. Fill prepared muffin tins 2/3 full with batter. In a small bowl, mix together reserved chopped pears and remaining 2 tablespoons ginger; sprinkle evenly over batter. Transfer to oven and bake until golden, about 30 minutes. Remove from oven and transfer pans to a wire rack. Let muffins cool 15 minutes in pans before serving.

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