I am not a get up and cook in the morning kind of girl! I have animals to feed and a kid to get out the door and the last thing I want to do is find breakfast but these muffins hit the spot and a super easy to make. The cinnamon teams up nicely with the pears and the glaze on top is just the final touch -- but you can't eat just one!?
1Preheat oven to 375 degrees and coat a 12- hole muffin tin with cooking spray.
2Core and chop pears into tiny cubes; place in a large bowl.
Add ! teaspoon of cinnamon, granulated sugar and lemon juice to the pears; stir gently and set aside.
3In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
4In a large bowl, sift together flour, baking powder, baking soda,salt, and 1 teaspoon of cinnamon.
Make a well with a spoon in the center of the flour mixture and pour sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over blend. (NOTE: Batter with be very thick.)
5Drop batter into prepared muffin holes until about 2/3 - 3/4 full. bake until tops are golden about 25 - 30 minutes.
Remove from oven and cool for 5 minutes in tin; remove from pan to a wire rack to cool completely. ( or leave slightly warm to dip into glaze for easier preparation)
6While muffins are cooling make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon of vanilla and warm water in a small bowl ( add another teaspoon of water if glaze is too thick.) Spread a thin layer of glaze over each muffin.