Adapted from Gordon Ramsay’s recipe, these Pear and Granola Muffins have a soft and moist interior, and the granola provides great flavor and texture!
After finishing the latest season of MasterChef, the hubby and I decided to try Gordon Ramsay’s Ultimate Home Cooking. In each episode, Gordon Ramsay features a recipe for breakfast, lunch, and dinner. Guess what?! The hubby asked me to make the Pear and Granola Muffins. I did, and the rest is history! Now, these muffins are a regular breakfast in our house.
If you like apple crumb muffins (like those from Costco), you will love these Pear and Granola Muffins! They are not too sweet, and the pear keeps the muffins moist and soft. Plus, the granola adds texture and flavor to the muffins and pairs perfectly with the subtle cinnamon flavor.
Adapting the Recipe for American Kitchens
When I found the original recipe, the ingredients were measured in grams (g). Many European recipes are measured by weight instead of cups. Honestly, it is so smart to measure ingredients by weight! It takes the ambiguity out of measuring ingredients.
Although, after making the Pear and Granola Muffins, I knew I’d have to convert some of the ingredients into cup measurements. So, I pulled out my kitchen scale and my calculator and got to work.
First, I used a conversion chart to approximate how many cups of each ingredient I would need. Next, I used my cup measures to portion out my ingredients. Then, I weighed the ingredients to verify they were in the correct weight range. It was definitely a time consuming process!
After making my first batch of muffins, I decided to scale the recipe down. Initially, I made 24-standard sized muffins! That’s way too many for me and my hubby. So, I cut the recipe in half and adjusted some of the dry ingredients slightly for a sturdier muffin.
So, while my recipe is adapted from the original, I still think they turned out great! As a bonus, I can share the recipe with you. And you can make them if you don’t have a kitchen scale!
Pear and Granola Muffin Tips
Good news! If you want to watch Gordon Ramsay make these muffins himself, you can watch this 3-minute video on YouTube! You may especially find it helpful if you’ve never peeled and cut a pear before. Preparing a pear is nearly identical to preparing apples.
For the granola, you can use your favorite homemade recipe or a store-bought brand! My hubby likes Bear Naked Honey Almond Granola on his yogurt, so that’s what I used the first time. And after making this recipe a few times, it is still my favorite granola. I’ve also used Kashi GO Crunch, and it turned out well too. Keep in mind the calorie count for each muffin will differ based on the type of granola you use.
After making these a few times, I prefer to make 6 jumbo muffins using a Jumbo Muffin Pan. But, you can also make 12 standard-sized muffins too with a dark, non-stick pan or a silicone pan.
I also highly recommend these Pyrex mixing bowls when mixing any type of batter! They are so easy to use and to clean. You really can’t go wrong with them.
Want More Delicious Muffin Recipes?
I hope these Pear and Granola Muffins become a regular breakfast in your house too! If you’re looking for other muffin recipes, give these a try:
Also be sure to check out all my breakfast recipes, here!
Love what you are seeing, and want more? I typically publish a new recipe once or twice per week. If you want to be the first to know what’s new at Clean Fingers Laynie, SUBSCRIBE here, and never miss another recipe!
Pear and Granola Muffins (Gordon Ramsay)
- 1 1/4 cups All-Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Salt
- 1/2 tsp Cinnamon
- 1/2 cup Butter Melted
- 1/2 cup Dark Brown Sugar Packed
- 1 large Egg
- 2/3 cup Milk
- 1 small Pear Peeled & Diced
- 3/4 cup Crunchy Granola
- Preheat oven to 350 degrees F. Spray a jumbo muffin pan* with cooking spray.
- In a large mixing bowl, microwave butter until melted (about 20 seconds). Add brown sugar, eggs, and milk and mix until well combined.
- Add flour, baking powder, salt, and cinnamon to bowl. Gently, mix everything together until you can no longer see streaks of flour.
- To the bowl, add pears and 1/4 cup of granola. Mix until just combined.
- Fill muffin cavities 2/3rds of the way full. Sprinkle the remaining 1/2 cup of granola on the top of the muffins.
- Bake muffins for 25-28 minutes. Muffins will be done when a toothpick inserted in the middle of the muffin comes out with just a few crumbs sticking to the toothpick. Allow to cool for 5 minutes before serving.