Pear Pecan Muffins

Submitted by ratherbeswimmin

• Ready In: 45mins
• Ingredients: 10
• Yields: 2 dozen

ingredients

• 3 cups all-purpose flour
• 2 cups sugar
• 2 teaspoons baking soda
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 2 eggs
• 1 cup vegetable oil
• 1 teaspoon vanilla extract
• 4 cups chopped and peeled pears
• 1 cup chopped pecans

directions

1. In a bowl, mix together the first 5 ingredients.
2. In a second bowl, mix together eggs, oil, and vanilla.
3. Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened.
4. Fold in the pears and pecans.
5. Fill paper lined muffin cups two-third full.
6. Bake at 350 degrees for 25-30 minutes or until test done.
7. Cool for 5 minutes before removing from pan to wire rack to complete cooling.

Reviews

[Gail Blue Eyes]

We love our muffins in the morning for breakfast. We all thought these were awesome. I used very ripe Bartlett pears and the muffins had a wonderful moist texture. The nuts were an added bonus. This is a fine way to start your day. Thanks Nurse Di.

 

[Dabbler]

I agree with all above. They mixed up so easily. I'd never had a muffin/cake with pears and these were good. Thanks.

 

[Nana3063]

Wonderful muffins! I did make these changes. I decreased the oil to 3/4 cup and added 1/2 sour cream. I used 2 cups all-purpose flour and 1 cup whole wheat flour. They were very moist and not at all oily. My family loved them. Will definitely make these during pear season. Thanks "ratherbeswimmin' for this great muffin recipe.

 

[lovethatlook2]

These muffins were soaked in oil - oil on the paper liners. Oil is all I could taste. The batter is not a muffin one - it's crumbly. I will never make these again. What a disappointment.

 

[Tisherself]

Oh wow! These are terrific. And I have to tell you that I messed up, but the muffins were still delicious. I determined to cut the recipe in half. I had a "helper" in the kitchen, and set out two of my three ripe pears to be cut up for the muffins, figuring about one chopped pear per cup. When it came time to mix in the pears, it looked like I had about three cups. And where the heck was my remaining pear? Yup - in the bowl all chopped up. Sooooo, I didn't change anything else (I had already decideded, based on some other reviews, to halve the oil and had done that.) and just proceeded. I ended up with eighteen muffins (I use those aluminum foil muffin cups on a cookie sheet instead of muffin tins when I can because of the easy clean up.) and they still rose beautifully I needed to cook them a little longer, but then we are at 5,520 feet so cooking times are often a little different. They are everything one could want in a fruit muffin. Thanks once again, NurseDi!