Vanilla Pear Muffins

READY IN: 55mins
YIELD: 14 muffins




  • 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.