Preheat oven to Gas Mark 6, 200°C, fan 180°C. Line a muffin tray with 12 paper muffin cases.
Using a hand whisk, beat the eggs in a large bowl with the oil and milk. Add the sugars and whisk until dissolved.
Sift the flour, ginger and cinnamon into another large bowl. Add the apples and pears to the dry ingredients and stir through.
Using a wooden spoon, combine the egg mixture with the flour, ginger, cinnamon and fruit. Fill the muffin cases two thirds full and bake in the middle of the oven for 20-25 minutes until lightly golden and cooked through. Transfer to a cooling rack.
Using a cocktail stick, prick the muffins several times and spoon the maple syrup over. Serve warm, or allow to cool.
See more Apples and Pears recipes.