Pear and Walnut Muffins

"Pears and walnuts pair up so well together! Anjou or Bartlett pears work well for this recipe. Adapted from Cooking Light magazine(Jan/2006). Enjoy!"
 
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photo by Boomette photo by Boomette
photo by Boomette
photo by sjeanes photo by sjeanes
photo by LifeIsGood photo by LifeIsGood
photo by Outta Here photo by Outta Here
photo by clumsycook photo by clumsycook
Ready In:
35mins
Ingredients:
16
Yields:
15 muffins
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ingredients

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directions

  • Preheat oven to 400*F.
  • Place walnuts in a food processor, process until finely ground.
  • Gently spoon flours into dry measuring cups, level with knife. Mix flours, baking powder, baking soda and salt in a medium bowl, stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
  • Combine brown sugar, oil, vanilla, yogurt and egg in a small bowl, add to the flour mixture, stirring just until moist. Fold in diced pear.
  • Spoon the batter into 15 muffin cups coated with cooking spray. Mix together sugar, cinnamon and ginger powder in a small bowl. Sprinkle batter with cinnamon/ginger sugar. Bake at 400*F. for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans right away. Place on wire rack. Serve either warm or at room temperature. Enjoy1.

Questions & Replies

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  1. Nonna Mimi
    Do these freeze well? Can I make a loaf instead of muffins?
     
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Reviews

  1. sjeanes
    I’ve made these, exactly as the recipe reads 6-7 times. These are our new favorite muffins. Have also made with apples (great) and peaches (not as good). Once I only had low cal peach yogurt and they were still great. Only tweak: roast the walnuts to a nice golden brown and let them cook before bringing them to walnut flour.
     
    • Review photo by sjeanes
  2. LifeIsGood
    I love when you can get a wonderful tasting muffin while using healthier ingredients. This muffin recipe is a winner. I loved the moistness of the muffins and the flavors were perfect. Thank you!
     
  3. CoffeeB
    These are such a welcome trea this time of year using winter pears. I didn't bother pealing the pears either. Left the delicious brown skins right on. I also used coarsely chopped toasted almonds in place of the walnuts. I got 12 nice size muffins. I like using just 2 T. of oil too. Makes em a little more LF than a normal muffin and the vanilla yogurt was a welcome addition for perfect moistness. Made in memory of Sharon's DH in KK's forum.
     
  4. Baton Twirling
    My boss has a pear tree. He brought in a bushel of pears to the office. I brought a dozen home. I ate a few of them and it wasn't until I found this recipe that I figured out what to do with some of the other pears. I doubled the batch & used the vanilla yogurt. They are fantastic. I froze some so they would not disappear immediately.The most moist & delicious muffins ever.
     
  5. So Cal Gal
    These are, without a doubt, the best pear muffins my DH and I have ever had!! They're moist and flavorful and almost melt in your mouth! And when they're baking, the whole house smells wonderful! I scaled the recipe down to 7.5 muffins (because we only had one pear); and used whole wheat pastry flour for the all-purpose and whole wheat flours, and sodium-free baking powder in place of the regular kind--and all of that worked out fine. I've been searching for years for a great pear muffin/bread recipe, and this is definitely it (a copy is now in my best of the best cookbook--to be made and enjoyed again!)! Thanks so much for posting it, Sharon123!! (Tagged, made, and reviewed for Healthy Choices ABC Game.)
     
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Tweaks

  1. CoffeeB
    These are such a welcome trea this time of year using winter pears. I didn't bother pealing the pears either. Left the delicious brown skins right on. I also used coarsely chopped toasted almonds in place of the walnuts. I got 12 nice size muffins. I like using just 2 T. of oil too. Makes em a little more LF than a normal muffin and the vanilla yogurt was a welcome addition for perfect moistness. Made in memory of Sharon's DH in KK's forum.
     

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