1-Preheat the oven to 425°F. Prepare a muffin tin with nonstick spray or liners to set the stage for baking.

2-Cream together the sugars and softened butter on high speed for about 1 minute until fluffy. This step mixes in air for a lighter texture.

3-Add eggs one at a time, mixing about 1 minute each, then add vanilla extract to blend the flavors well.

4-In a separate bowl, whisk together the all-purpose flour, whole-wheat flour, baking powder, cinnamon, ginger, nutmeg, and salt.

5-Add the flour mixture to the butter-sugar mixture in thirds, alternating with milk, mixing on low speed until just combined; do not overmix to keep the muffins tender.

6-Gently fold in the diced pears and any optional add-ins like chopped candied ginger or nuts.

7-Divide the batter evenly into muffin cups, mounding slightly, and sprinkle the tops with cinnamon and sugar.

8-Immediately place in the oven and reduce the heat to 400°F. Bake for 20 to 25 minutes, rotating the pan halfway through, until the tops are cracked and toasted and a toothpick inserted comes out clean.

9-Cool briefly in the muffin tin before transferring to a wire rack for the best results.