Vanilla-Pear Muffins
These delightful pear walnut muffins are a perfect blend of sweetness and crunch. The warm aroma of cinnamon and nutmeg will fill your kitchen as these muffins bake to golden perfection. Enjoy them for breakfast or as a tasty snack any time of the day.
— Constant Cookbook
Ingredients
- 3 Tbs. sugar
- 2 Tbs. chopped walnuts, ground (see note above)
- 1/4 tsp. ground cinnamon
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 tsp. ground cinnamon
- 1 tsp. freshly grated nutmeg
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 eggs
- 1/2 cup canola oil or walnut oil
- 3/4 cup buttermilk
- 2 tsp. vanilla extract
- 4 or 5 firm, ripe pears, 2 lb. total, peeled, cored and coarsely chopped
- 1 cup walnuts, coarsely chopped
Instructions
- Preheat an oven to 350°F. Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray.
- To make the topping, in a small bowl, stir together the sugar, walnuts and cinnamon. Set aside.
- To make the 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 flour mixture, 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. When mixing, take care not to break up the fruit. Do not overmix.
- Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Fill the unused muffin cups one-third full with water to prevent warping. Bake until the muffins are golden, dry and springy to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer the pan(s) to a wire rack and let cool for 5 minutes, then unmold the muffins onto the rack. Serve warm or at room temperature. Makes 14 muffins.
- Adapted from <i>The Williams-Sonoma Baking Book,</i> Edited by Chuck Williams (Oxmoor House, 2009).
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