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  1. Preheat the oven to 185˚c (gas: level 3 | fan oven: 165˚c). Line a   12-cup muffin pan   with paper liners. Measure out all ingredients and set aside.

  2. In a large mixing bowl, combine all dry ingredients: flour, sugar, baking soda, salt, and spices. In a measuring cup, whisk together the buttermilk, oil, egg, and syrup. Using a rubber spatula, gently mix the liquid ingredients into the dry ingredients until just combined. You should still see a lot of unmixed flour.

  3. Mix the pieces of pear with the rum raisins. Now carefully distribute the pear with the rum raisins in the mass and fill evenly into the paper cups.

  4. Bake for about 22-24 minutes, do a cooking test. After 10 minutes, remove the muffins from the pan and place on a wire rack to cool.

  5. Melt the cake glaze according to the instructions on the packet and spread over the muffins, then sprinkle with grated chocolate. Make sure the icing is still wet when you spread the chocolate shavings onto the muffins so they stick properly.


  • For 12 muffins

  • Preparation 15 minutes (plus baking and cooling time)

  • Baking time 22 - 24 minutes


  • 350 grams of flour

  • 100 grams of sugar

  • 1 tsp baking soda

  • ½ tsp salt

  • 1 tsp ground ginger

  • 1 tsp cinnamon

  • 1 pinch ground cloves

  • 1 pinch grated nutmeg

  • 250ml buttermilk

  • 125ml vegetable oil

  • 1 egg

  • 1 teaspoon dark beet syrup

  • 1 diced fresh pear

  • 1 bag Schwartau rum raisins decoration

  • 1 bag. Schwartau cake winter glaze with gingerbread flavor

  • 40g grated dark chocolate

  • 12 paper baking cups

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