Ginger muffins with pears and white chocolate

INGREDIENTS (for 12 pieces)

250g of wheat flour
2 tsp of baking powder
150g of fine baking sugar (or less)
75g light brown sugar + to sprinkle on muffins before baking
1 tsp of grounded ginger
4 cm piece of ginger
140ml of Greek yoghurt
125ml of rapeseed or sunflower oil
1 tbsp of maple syrup or honey
2 eggs
2 pears, peeled and cut into small cubes
100g white chocolate

1. All ingredients should be at room temperature.
2. In one bowl, combine the dry ingredients: flour, baking powder, white and brown sugar, ginger.
3. In a second bowl, combine the wet ingredients: oil, beaten eggs, cream, maple syrup (or honey). Combine with dry ingredients, stir briefly, only until ingredients are combined. Add chopped pears, ginger and white chocolate and mix.
4. Line the muffin tin with the muffin cases. Divide the dough between 12 tins. Sprinkle each muffin with sugar (about half a teaspoon per muffin).
5. Bake at 200ºC for 20 - 25 minutes or make a wooden skewer test to see if the muffins are done. 
6. Take it out, let it cool down.

Bon Appetit!