Ingredients

• 1 large eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1/3 cup brown sugar
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 teaspoons ground ginger
• 3 tablespoons crystallized ginger
• 1/2 teaspoon ground cinnamon
• 1 medium Anjou pear peeled, cored and chopped
For the Topping:
• 1/4 cup brown sugar
• 1/4 cup walnuts chopped
• 1 teaspoon ground ginger or 1 Tbsp crystallized ginger

Instructions

1. Preheat oven to 400˚F. Line 12 muffin cups with paper liners or grease bottoms only of cups in muffin pans. In large bowl, whisk together egg, milk, and oil. Add remaining ingredients except pears and stir until well mixed. Stir in pears. Fill each muffin cup about 3/4 full with batter.
2. In small bowl, combine topping ingredients. Carefully sprinkle about 2 teaspoons mixture evenly over top of each muffin.
3. Bake at 400˚F for 18 to 20 minutes (15 minutes for mini muffins) or until toothpick inserted in center comes out clean. Cool 5 to 10 minutes and serve warm or allow to cool completely and store tightly covered.