Preheat your oven to 400°F (200°C) and prepare a 12 cup muffin pan by lining it with paper muffin liners. This makes for easy removal and cleanup.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, and ground ginger until well combined. This step is essential for ensuring an even distribution of the leavening agent and spices.
In a separate medium bowl, whisk together the sour cream, vegetable oil, honey, and eggs until smooth. This mixture brings together the wet ingredients, adding moisture and richness to the muffins.
Carefully fold the wet mixture into the dry ingredients, mixing just until incorporated. Be cautious not to over-mix; a few lumps are perfectly fine and will yield tender muffins.
Gently stir in the diced pears, ensuring they’re evenly distributed throughout the batter. The pears will add delightful bursts of sweetness in each muffin.
Using an ice cream scoop, divide the batter evenly among the muffin cups, filling each about ¾ full. This helps ensure even baking and that all muffins rise nicely.
Sprinkle each muffin with about ½ teaspoon of brown sugar on top for a delightful sweet crust. This little touch makes a significant difference!
Place the muffin pan in the preheated oven and bake for 18 to 20 minutes. Keep an eye on them; they’re done when they’re golden brown and a toothpick inserted into the center comes out clean.
Once baked, remove the muffins from the oven and transfer them to a cooling rack. These muffins are best enjoyed warm, allowing the pears to shine in all their juicy glory.
