Prep 30 mins
Cook 25 mins
In 'Williams-Sonoma: Muffins'
- 3 tablespoons sugar
- 2 tablespoons chopped walnuts, ground
- 1⁄4 teaspoon ground cinnamon
- 2 cups all-purpose 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 salt
- 2 large eggs
- 1⁄2 cup canola oil or 1⁄2 cup walnut oil
- 3⁄4 cup buttermilk
- 2 teaspoons vanilla extract
- 4 -5 firm ripe pears, peeled, cored, and coarsely chopped (2 lb.)
- 1 cup walnuts, coarsely chopped
- Preheat oven to 350°.
- Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
- Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
- Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
- In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
- Add the dry ingredients, stirring just until evenly moistened.
- The batter will be slightly lumpy.
- Using a large rubber 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; no not overmix.
- Spoon the batter into each muffin cup, filling it 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 pick inserted into the center of a muffin should come out clean.
- Transfer the pans to a wire rack and let cool for 5 minutes.
- Unmold the muffins; serve them warm or at room temperature, with butter.