• Preheat oven to 375 degrees and place muffin papers in a 12-cavity muffin tin.
• In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, ginger, and salt.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream together butter and both sugars until light and fluffy, 2-3 minutes.
• Add eggs one at a time beating after each addition. Add vanilla and mix to combine.
• Add half the milk and  ½ the dry ingredients and mix until just combined. Add remaining milk and remaining dry ingredients and mix again until just combined, taking care not to over-mix. 
• Fold the diced pear into the batter.
• Fill muffin papers about ¾ of the way with batter. Equally disperse crumb topping over the tops of the batter.
• Bake muffins for about 20 minutes, until a toothpick inserted into the center comes out clean. Let muffins cool in tin for a few minutes before moving to a metal rack to cool completely.
• Once completely cooled, drizzle with vanilla icing.

Crumb Topping

• Mix together flour, sugar, and cinnamon in a small bowl.
• Add butter and use your fingers or a fork to work into the dry ingredients until the mixture resembles coarse sand.

Vanilla Icing

• In a small bowl, whisk together confectioners' sugar, milk, and salt until well combined.