Raspberry pear glace ginger muffins

There’s nothing like the smell of fresh baked muffins wafting through the house, and these raspberry pear glace ginger muffins smell as good as the look. Perfect for entertaining if you’ve got friends over for coffee, or even to take as a plate when you’re catching up. Have a tray of these in the oven if you’re house is open for inspection too!

  • Prep Time

    10 Minutes
  • Cook Time

    25 Minutes
  • Makes

    12 Muffins


dry mix

  • 1 cup self raising flour wholemeal flour
  • 1 cup self raising white flour
  • 1 teaspoon ground ginger
  • ½ teaspoon baking soda
  • 1 small pinch salt

wet mix 

  • 2 large eggs, lightly beaten
  • ½ cup brown sugar
  • 1 large Beurré Bosc pear core removed and diced
  • ½ cup full fat milk
  • 120g glacé ginger finely chopped
  • 1 cup frozen raspberries

 to decorate 

  • 12 small slices of pear
  • 12 raspberries

You'll Need

  • Multix large patty pans, we used pink polka dots for this recipe.


  1. Preheat oven to 180°C
  2. Line a 12 hole patty tin with Multix large paper patty pans. In one large bowl mix together all the dry mix ingredients.
  3. In another bowl thoroughly mix all the wet ingredients except the frozen raspberries. Transfer the wet and dry mixtures in the largest bowl. Stir well and when the two are totally combined, stir in the raspberries (so they don’t get too broken up).
  4. Divide the raspberry, pear and ginger batter between the 12 patty pans and top each one with a small slice of pear and a raspberry.
  5. Bake in the preheated oven for about 25 minutes or until well risen and golden and cooked through. Serve warm.