Vanilla Pear Muffins
photo by Joan R.
- Ready In:
- 55mins
- Ingredients:
- 16
- Yields:
-
14 muffins
ingredients
-
Topping
- 44.37 ml sugar
- 29.58 ml chopped walnuts, ground
- 1.23 ml ground cinnamon
-
Muffins
- 473.18 ml all-purpose flour
- 118.29 ml sugar
- 9.85 ml ground cinnamon
- 4.92 ml freshly grated nutmeg
- 9.85 ml baking powder
- 2.46 ml baking soda
- 2.46 ml salt
- 2 large eggs
- 118.29 ml canola oil or 118.29 ml walnut oil
- 177.44 ml buttermilk
- 9.85 ml vanilla extract
- 4-5 firm ripe pears, peeled, cored, and coarsely chopped (2 lb.)
- 236.59 ml walnuts, coarsely chopped
directions
- 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.
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