CAKEY CHOCOLATE PEAR MUFFINS
These muffins are very, very yummy! They are juicy from the pears and so chocolatey good! Mmmm! This recipe originally was meant to make a cake, but I liked it better as a muffin. Naturally this means that the dough is stiffer and the muffins come out more cake like. I hope you enjoy!
Provided by Lalaloula
Categories Quick Breads
Time 40m
Yield 12 muffins
Number Of Ingredients 9
Steps:
- Cream butter and both sugars in a big bowl for about 5 minutes. Beat in each egg separately.
- In a nother bowl combine flour, baking powder and cocoa powder.
- Stir the dry ingredients into the wet carefully.
- Fold in pears and chocolate chips. The dough will be very cake like.
- Fill into prepared muffin tins and bake in the preheated oven at 190°C/375°F for about 20-30 minutes.
PERFECT PEAR MUFFINS
You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.
Provided by joyjoy77
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 12
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
- Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
- Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
- Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
- Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g
LOW FAT PEAR MUFFINS
According to about.com, these pear muffins are a delightful Fall treat. Cinnamon, ginger and nutmeg add a nice flavor. As always, these muffins are at their best warm from the oven, but they freeze well, too. I can't wait to try them on a crisp Autumn morning.
Provided by Kree6528
Categories Quick Breads
Time 40m
Yield 12 muffins, 12 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees. Coat a 12-cup muffin pan with nonstick cooking spray or line with paper muffin cups.
- Combine flour, sugar, baking powder and spices in a large bowl. In a medium bowl, combine milk, egg and canola oil.
- Make a well in the center of the dry ingredients and add milk mixture. Stir until just moist. Fold in chopped pear.
- Spoon batter into muffin cups, filling them 2/3 full, and bake for 20 minutes.
BARTLETT PEAR MUFFINS
Small nuggets of ripe pear are a surprise in either bite-sized or regular muffins. Always use ripe pears!
Provided by SmHerndon
Categories Quick Breads
Time 35m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
- Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
- Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.
Nutrition Facts : Calories 201.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 30.6, Sodium 231.3, Carbohydrate 28.3, Fiber 1.3, Sugar 9.9, Protein 4.2
PEAR MUFFINS
A recipe from Ricardo. It's a recipe for diabetic people. It doesn't have sugar but has honey to sweeten them.
Provided by Boomette
Categories Quick Breads
Time 45m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Put the rack in the middle of the oven. Preheat at 350°F Grease 12 muffin tins or use paper cup.
- Drain pears, reserve the juice and cut the pears in dice. You should have 3/4 cup of juice, if not add water to have 3/4 cup liquid.
- In a large bowl, mix dry ingredients. Set aside.
- In another bowl, mix honey and butter with a whisk. Incorporate the eggs, pear juice and pears. Pour on the dry ingredients and stir delicately with a fork just enough to wet the flour.
- Distribute the dough in the muffin tins. Sprinkle with almonds and put a dash of honey on top.
- Cook in oven for about 30 minutes or until a tooth-pick inserted in the middle comes out clean. Unmold and let cool on a rack.
YUM! YUM! PEAR MUFFINS
I got the original recipe from taste of home but changed it to suit our tastes. A delicious Muffin! I think this is my favorite of all! I highly recommend using the nutmeg.
Provided by Elaniemay
Categories Quick Breads
Time 30m
Yield 16-20 muffins, 16-20 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl combine Flour, sugar, Baking powder, baking soda, salt and nutmeg.
- Cut in butter.
- In separate bowl mix eggs, buttermilk, vanilla and pears.
- Stir into flour mixture until just moistened.
- Spoon into lined or greased muffin tins.
- Bake at 350 for 20 min, or until toothpick comes out clean.
Nutrition Facts : Calories 173.4, Fat 6.5, SaturatedFat 3.9, Cholesterol 38.6, Sodium 198.8, Carbohydrate 26.3, Fiber 0.7, Sugar 13.8, Protein 2.6
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MASTER BAKERY-STYLE MUFFIN RECIPE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
4.8/5 (37)Category BreakfastCuisine AmericanTotal Time 45 mins
- Preheat oven to 425°F (218°C). Generously grease a jumbo 6-count muffin pan with butter or nonstick spray (nonstick spray recommended) or line with muffin liners. Set aside.
- Whisk the flour, baking powder, baking soda, salt, and cinnamon (if using) together in a large bowl. Set aside.
- Whisk the melted butter, oil, sugar, and eggs together until combined. Then whisk in the sour cream, milk, and vanilla extract. Mixture will be pale yellow. Pour wet ingredients into dry ingredients and fold together with a rubber spatula or wooden spoon until completely combined. Use a whisk to rid any large lumps of flour, if needed. Avoid overmixing. The batter will be thick. Fold in the add-in(s).
- Divide batter between each muffin cup, filling all the way to the top. Sprinkle with coarse sugar (for added crunch, recommended!). Bake at 425°F for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C) and continue to bake for 25-30 minutes or until the tops are lightly golden brown and centers are set. Stick a toothpick in the center of a muffin to test for doneness. If it comes out clean, the muffins are done.
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5/5 (5)Category BreakfastCuisine AmericanTotal Time 30 mins
- Preheat the oven to 350°Prepare a 12 tin muffin tray with cooking spray. Using a mixer beat the eggs, sugars, oil, yogurt and vanilla making sure there are no lumps from the brown sugar.
- In a separate bowl, add in the flour, cocoa powder, salt, baking soda and baking powder until well mixed.
- Add the wet ingredients to the dry ingredients and mix until combined.Add in the pears after mixing. Fill each muffin tin with batter.
- Bake for 20 minutes then cool the muffins completely before removing from the tin. Serve or freeze for later.
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From jocooks.com
4.6/5 (27)Total Time 40 minsCategory Breakfast, MuffinsCalories 257 per serving
- Mix Dry Ingredients: In a large bowl, mix the flour, baking soda, baking powder, and salt together.
- Mix Wet Ingredients: In a separate bowl, mix the melted butter, egg, and sugar together. Add the pears and mix.
- Combine: Add the wet ingredients to the dry ingredients and either using a whisk or a wooden spoon mix everything together but do not over-mix. Add the chocolate chips and mix until the chocolate chips are well incorporated into the batter.
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