Recipe by KimmieCat1
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.
Top Review by Boomette
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
For the topping
- 3 tablespoons sugar
- 2 tablespoons finely chopped walnuts
- 1⁄4 teaspoon ground cinnamon
For the muffins
- 2 cups flour
- 1⁄2 cup sugar
- 2 teaspoons ground cinnamon
- 1 teaspoon freshly grated nutmeg
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon kosher salt
- 2 large eggs
- 1⁄2 cup canola oil
- 3⁄4 cup buttermilk
- 2 teaspoons vanilla extract (essence)
- 4 -5 firm but ripe pears, peeled, cored, and coarsely chopped
- butter, slightly softened for serving
Directions See How It's Made
- Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter.
- To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside.
- To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
- In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
- Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy.
- 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.
- 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.