Fall Breakfast Recipe: Spiced Pear Muffins
Spiced Pear Muffins
Makes 12 muffins 1/2 cup (4 oz) packed brown sugar
1/4 cup (2oz) white sugar
1 stick (4 oz) unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup (5 oz) all-purpose flour
1 cup (5 oz) whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)
Cinnamon-and-Sugar for sprinkling on top
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips
Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells.
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.
Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar.
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)
Makes 12 muffins 1/2 cup (4 oz) packed brown sugar
1/4 cup (2oz) white sugar
1 stick (4 oz) unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup (5 oz) all-purpose flour
1 cup (5 oz) whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears, about 11 oz whole)
Cinnamon-and-Sugar for sprinkling on top
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips
Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells.
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.
Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar.
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)
Some post baking notes--I chopped up walnuts and the candied ginger and added it to the mix. Very tasty! A recipe makes way more than it says if you use a standard size ice cream scoop to portion them out. They come to the top of the cupcake paper, but don't go over when you use the scoop. A smaller muffin equals fewer calories, but just as filling!
