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    You are in: Home / Recipes / Vanilla-Pear Muffins Recipe
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    Vanilla-Pear Muffins

    Vanilla-Pear Muffins. Photo by AZPARZYCH

    1/2 Photos of Vanilla-Pear Muffins

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    KimmieCat's Note:

    I got this recipe from the Williams-Sonoma Bride & Groom cookbook. The book suggests using "firm, ripe pears with a buttery texture and sweet perfume, such as French Butter, Comice, Warren, or Bartletts", but I used Anjou and found these muffins to be delicious. Also the recipe calls for freshly grated nutmeg, but I used jarred ground nutmeg and didn't notice the difference. I hope you enjoy as much as I did.

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    Ingredients:

    Serves: 6-12

    Yield:

    muffins

    Units: US | Metric

    For the topping

    For the muffins

    Directions:

    1. 1
      Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter.
    2. 2
      To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside.
    3. 3
      To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
    4. 4
      In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
    5. 5
      Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy.
    6. 6
      Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix.
    7. 7
      Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A wooden skewer inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter.

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    Ratings & Reviews:

    • on October 11, 2011

      55

      I omitted the walnuts for the topping. I used only 1/4 cup of sugar in the muffins. I omitted the oil and used applesauce instead. They have a great taste. It was my first time doing pear muffins. Next time I'll chop the pears a bit smaller. Thanks KimmieCat :) Made for PAC Fall 2011

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on March 28, 2011

      55

      Really tastey!! I made regular sized muffins and got 14. I monly added 2 pears and it was plenty. They are sweet and the cinnamon gives it a great flavor. Made for PAC Spring 2011.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 16, 2011

      55

      Made 12 of these muffins along with some others as a 'lure' during a park-wide garage sale, & these were a big hit! Made the recipe as given, using Bartlett pears, & those pears, along with the great spice combo, made for some exceptionally tasty muffins! Many thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Vanilla-Pear Muffins

    Serving Size: 1 (145 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 551.1
     
    Calories from Fat 200
    36%
    Total Fat 22.3 g
    34%
    Saturated Fat 2.3 g
    11%
    Cholesterol 63.2 mg
    21%
    Sodium 430.0 mg
    17%
    Total Carbohydrate 81.9 g
    27%
    Dietary Fiber 6.6 g
    26%
    Sugars 39.9 g
    159%
    Protein 8.4 g
    16%

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