VANILLA-PEAR MUFFINS
Bartletts are excellent for this but others will do also. Pick pears that are slightly underripe.
Provided by TerryWilson
Categories Bread Quick Bread Recipes Muffin Recipes
Time 45m
Yield 14
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
- Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
- Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
- Spoon batter into the muffin cups, filling them to the top.
- Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.
Nutrition Facts : Calories 294.1 calories, Carbohydrate 36.2 g, Cholesterol 27.1 mg, Fat 15.4 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 222.8 mg, Sugar 17.3 g
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
VANILLA-PEAR MUFFINS
I got this recipe from the Williams-Sonoma Bride & Groom cookbook. The book suggests using "firm, ripe pears with a buttery texture and sweet perfume, such as French Butter, Comice, Warren, or Bartletts", but I used Anjou and found these muffins to be delicious. Also the recipe calls for freshly grated nutmeg, but I used jarred ground nutmeg and didn't notice the difference. I hope you enjoy as much as I did.
Provided by KimmieCat1
Categories Breakfast
Time 45m
Yield 6-12 muffins, 6-12 serving(s)
Number Of Ingredients 16
Steps:
- 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.
VANILLA PEAR MUFFINS
These vanilla pear muffins are moist, tender, and one-of-a-kind. They have a very unique texture, closely resembling a bread instead of a light cake. The flavors are what really make these muffins shine.
Provided by Opal Jackson-Cakmak
Categories Other Appetizers
Number Of Ingredients 1
Steps:
- 1. 1 1/2 cups all-purpose flour 1 1/2 teaspoons baking powder 1/4 teaspoon nutmeg Pinch of salt 2 large eggs 1 1/2 tablespoons vanilla extract 1 tablespoon lemon (or orange) zest 1 cup packed light brown sugar 4 tablespoons unsalted butter, melted 1/4 cup vegetable oil 1 cup unsweetened applesauce 2 large ripe pears, thinly sliced Granulated sugar, for sprinkling Preheat oven to 400 degrees F. In a large mixing bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside. In another bowl, mix together the eggs, vanilla, zest, brown sugar, butter, oil, and applesauce until well combined. Fold the wet ingredients into the dry until just combined; do not overmix. Distribute the muffin batter evenly between 12-13 baking cups. Stick 3 thin slices of pear directly into top of the muffin batter. Sprinkle granulated sugar onto the muffins, if desired. Bake for 20 minutes, or until the muffin tops are lightly browned and bounce back to the touch. Serve hot or at room temperature.
VANILLA PEAR MUFFINS
Make and share this Vanilla Pear Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 55m
Yield 14 muffins
Number Of Ingredients 16
Steps:
- 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.
PECAN PEAR MUFFINS
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
Provided by Taste of Home
Time 50m
Yield about 2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.
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