Vanilla-Pear Muffins
photo by AZPARZYCH
- Ready In:
- 45mins
- Ingredients:
- 16
- Yields:
-
6-12 muffins
- Serves:
- 6-12
ingredients
-
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
- 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.
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Reviews
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Made 12 of these muffins along with some others as a 'lure' during a park-wide garage sale, & these were a big hit! Made the recipe as given, using Bartlett pears, & those pears, along with the great spice combo, made for some exceptionally tasty muffins! Many thanks for sharing the recipe! [Made & reviewed in I Recommend recipe tag]
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These are really good. I made these using Recipe #294223 to be gluten free and they did stick to the muffin cups but I am convinced that is due to the other recipe. For the topping I used brown sugar & the rest for 6 muffins. As we do not consume intoxicants which nutmeg is, I used allspice is a smaller quantity as a replacement. I used yogurt rather than butter milk and vanilla paste for the vanilla to be alcohol free. The ingredient list does not state how much walnuts to add to the muffin mixture so I just guessed. Made for ZWT6 Germany/Benelux region, for my team, The Ya Ya Cookerhood.
RECIPE SUBMITTED BY
KimmieCat1
Puyallup
<p>Update, February 2013: My husband and I finally bought my first house!? I have been having fun cooking and baking in my new kitchen.? The funny thing is, that I am already planning on remodeling and designing my dream kitchen and find myself making my list of dream features as I make my food.com recipes.</p>
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