Description
These Pear Walnut Muffins are a delightful treat combining the natural sweetness of ripe pears with the crunchy texture of chopped walnuts. Perfectly spiced with cinnamon and lightly sweetened with brown sugar, these muffins are moist, flavorful, and perfect for breakfast or a snack.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 1 cup milk
- 1/2 cup unsalted butter, melted
Add-ins
- 2 ripe pears, chopped
- 1 cup walnuts, chopped
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a muffin tin by greasing or lining it with paper muffin cups.
- Mix dry ingredients: In a large mixing bowl, combine the all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt. Stir until evenly mixed.
- Mix wet ingredients: In a separate bowl, beat the eggs well, then add the milk and melted unsalted butter, mixing thoroughly until combined.
- Combine mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, careful not to overmix to keep the muffins tender.
- Add pears and walnuts: Fold in the chopped ripe pears and chopped walnuts evenly into the batter.
- Fill muffin tins and bake: Spoon the batter into the prepared muffin tins, filling each about two-thirds full. Bake in the preheated oven for 18 to 22 minutes, or until a toothpick inserted into the centers comes out clean.
- Cool muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe pears for the best sweetness and moisture.
- Do not overmix the batter to avoid dense muffins.
- Walnuts can be toasted beforehand for more flavor if desired.
- These muffins freeze well; store in an airtight container for up to 3 months.
- Try substituting milk with almond milk for a dairy-free version.
