Double Pear Muffins

Camilla Saulsbury

• Ready In: 58 mins
• Yields: 12 muffins

Ingredients

• Topping

• 1⁄2 cup  chopped pecans
• 2  tablespoons  packed brown sugar
• 1⁄2 teaspoon ground nutmeg

• Muffins

• 2  cups all-purpose flour
• 1  teaspoon baking soda
• 1⁄2 teaspoon salt
• 3⁄4 cup  packed brown sugar
• 2  eggs
• 1⁄3 cup unsalted butter, melted
• 2 (4 ounce) jars  pear baby food
• 1  teaspoon vanilla extract
• 3⁄4 cup buttermilk
• 1  cup  diced pear

Directions

1. Preheat oven to 400°; grease 12-cup muffin pan.
2. Topping-in a small bowl, combine pecans, brown sugar, and nutmeg; set aside.
3. Muffins-in a bowl, whisk together flour, baking soda, and salt.
4. In a big bowl, whisk together brown sugar, eggs, and butter until well blended.
5. Whisk in pear baby food and vanilla until blended.
6. Stir the flour mixture into the egg mixture alternately with the buttermilk, making two additions of flour and one of buttermilk, until just blended.
7. Gently fold in diced pears.
8. Divide batter evenly among prepared muffin cups.
9. Sprinkle with topping.
10. Bake for 19-23 minutes or until tops are golden and a pick comes out clean.
11. Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.