Recipe by SmHerndon
Small nuggets of ripe pear are a surprise in either bite-sized or regular muffins. Always use ripe pears!
Top Review by reneeshort
I love this recipe! My Sis gave me some pears, so I went looking for a muffin recipe. I am so glad to have found this one. I didn't want one that had a lot of sugar. I like that it only asks for a half cup and it is plenty sweet. (I had seen recipes that call for 2 whole cups!) Comes out moist but not gummy. First batch I made as posted, with the exception of shredding pears instead of dicing them. Today I made two batches for an Easter potluck. I subbed a half tsp. vanilla extract for the lemon zest. Turned out great. Tip: When using a nonstick muffin pan, use a plastic disposable knife to loosen up the muffins from the pan. Run the knife around the edges, then pop them out. It will not scratch the nonstick surface. Thanks for the post, SmHerndon!
- 2 cups all-purpose flour
- 1⁄2 cup granulated sugar
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1 cup milk
- 1 egg, beaten
- 1⁄4 cup melted butter, cooled
- 1 lemon, zest of
- 1 cup diced bartlett pear (about 2 medium pears)
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
Directions See How It's Made
- Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
- Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
- Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.