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© Meredith Corporation. All rights reserved. Used with permission.
Preheat oven to 350°F. Lightly coat twelve 2-1/2-inch muffin cups with cooking spray and flour.
Combine flour, baking powder, ginger, cinnamon, baking soda and salt in a large bowl. In a second bowl, whisk together molasses, melted butter, brown sugar and egg. Pour into flour mixture. Stir until combined. Whisk in boiling water. Divide evenly among muffin cups. Add 1 pear wedge to each muffin, press lightly.
Bake 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean. Sprinkle with raw sugar, if desired. Add a chocolate piece to the top of each muffin. Cool in the pan on a wire rack for 10 minutes. Use a table knife to smooth the melted chocolate. Remove from cups. Cool completely on rack.