Spiced Pear Muffins
- Number of Servings: 18
Ingredients
1/2 cup (4 oz) packed brown sugar1/4 cup (2oz) white sugar1 stick (4 oz) unsalted butter, softened2 eggs1 teaspoon vanilla extract1 cup (5 oz) all-purpose flour1 cup (5 oz) whole wheat flour2 teaspoons baking powder2 teaspoons cinnamon1/2 teaspoon ground ginger1/4 teaspoon nutmeg1/2 teaspoon salt1/2 cup (4 oz) milk2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)
Heat your oven to 425°F. Spray your muffin tin with non-stick coating.
In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.
Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter.
Fill muffin tins half full.
Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)
Serving Size: makes 18 muffins
In a mixer on high speed, cream together the sugars and the softened butter until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the butter-sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.
Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them into the batter.
Fill muffin tins half full.
Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done with the tops looked cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling. Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to three months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)
Serving Size: makes 18 muffins
Nutritional Info Amount Per Serving
- Calories: 147.4
- Total Fat: 6.0 g
- Cholesterol: 35.0 mg
- Sodium: 15.2 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 1.5 g
- Protein: 2.7 g
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