Glazed Pear Muffins Recipes

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.

Steps:

• 1. Preheat oven to 375 degrees and coat a 12- hole muffin tin with cooking spray.
• 2. Core and chop pears into tiny cubes; place in a large bowl. Add ! teaspoon of cinnamon, granulated sugar and lemon juice to the pears; stir gently and set aside.
• 3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
• 4. In a large bowl, sift together flour, baking powder, baking soda,salt, and 1 teaspoon of cinnamon. Make a well with a spoon in the center of the flour mixture and pour sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over blend. (NOTE: Batter with be very thick.)
• 5. Drop batter into prepared muffin holes until about 2/3 - 3/4 full. bake until tops are golden about 25 - 30 minutes. Remove from oven and cool for 5 minutes in tin; remove from pan to a wire rack to cool completely. ( or leave slightly warm to dip into glaze for easier preparation)
• 6. While muffins are cooling make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon of vanilla and warm water in a small bowl ( add another teaspoon of water if glaze is too thick.) Spread a thin layer of glaze over each muffin.

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 375' and spray a muffin pan with a cooking spray.
• Core and chop the pears into tiny bite size pieces and place into a bowl.
• Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
• In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside.
• In a large bowl, sift together flour, salt, baking soda and baking powder.
• Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
• Drop by Tablespoons into prepared muffin tins. Fill 3/4 full.
• Bake for 30 to 35 minutes.
• Remove from oven and cool 5 minutes in the pan.
• Remove muffins from the tin and let cool completey before glazing the muffins.
• While they are cooling you can go ahead and make the glaze.
• In a bowl mix together powered sugar, ginger,.
• vanilla extract and water.
• Add another tsp of water if the glaze is to think.
• Spread a thin layer of glaze over each cooled muffin.