Makes 12 muffins
2 ½ cups flour
¾ cup Baird Farm maple sugar
2 ½ teaspoons baking powder
½ teaspoon kosher salt
2 teaspoons ground ginger
6 tablespoons butter, melted and cooled
1 cup whole milk, room temperature
2 cups chopped pears (about 2 pears)
For the maple streusel topping:
3 tablespoons flour
¼ cup rolled oats
¼ cup Baird Farm maple sugar
3 tablespoons butter, melted
In a large bowl, whisk together the flour, maple sugar, baking powder, salt, and ginger. In a second bowl, whisk together the eggs, butter, and milk. Fold the wet ingredients into the dry, mixing only enough to combine. Partway through mixing, fold in the pears. Divide the batter evenly into greased muffin tins. Let sit at room temperature for 15 minutes while you preheat the oven to 425 degrees and prepare the topping.
For the topping, combine the flour, oats, maple sugar, and butter in a small bowl and break into small crumbles. Sprinkle this over the muffin batter in the tin.
Bake the muffins for about 18 minutes or until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container for up to 4 days.