Best 6 Pear Ricotta And Rosemary Corn Muffins Recipes
Indulge in a delightful culinary journey with our collection of delectable Pear, Ricotta, and Rosemary Corn Muffins recipes. These muffins are a symphony of flavors and textures, featuring the sweetness of pears, the creamy richness of ricotta cheese, and the aromatic freshness of rosemary. With three enticing variations to choose from, these muffins cater to every taste and occasion.
Our first recipe takes you on a classic adventure with a traditional Pear, Ricotta, and Rosemary Corn Muffin. This timeless combination delivers a comforting and familiar flavor profile that is perfect for everyday breakfasts or afternoon snacks.
For those seeking a touch of elegance, our Pear, Ricotta, and Rosemary Corn Muffins with Maple Glaze elevate the experience with a luscious maple glaze. The glaze adds a layer of sweetness and sophistication, making these muffins ideal for special occasions or brunch gatherings.
Last but not least, our Gluten-Free Pear, Ricotta, and Rosemary Corn Muffins cater to those with dietary restrictions without compromising on taste. Using a blend of gluten-free flours, these muffins offer a delightful alternative that is equally flavorful and satisfying.
No matter your preference, these Pear, Ricotta, and Rosemary Corn Muffins are sure to tantalize your taste buds and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary adventure that will delight your senses.
SWEET CORN MUFFINS
I love to make cornbread and corn muffins, but often the results are not moist or sweet enough for my taste. So I experimented until I came up with these light, pleasantly sweet muffins. They ended up winning a blue ribbon at our county fair. —Patty Bourne, Owings, Maryland
Provided by Taste of Home
Time 35m
Yield 1 dozen.
Number Of Ingredients 8
Steps:
- In a bowl, combine the dry ingredients. Add eggs, shortening and 1/2 cup of milk; beat for 1 minute. Add remaining milk; beat just until blended. Fill 12 paper-lined muffin cups three-fourths full. Bake at 350° until muffins test done, 25-30 minutes.
Nutrition Facts : Calories 254 calories, Fat 10g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 241mg sodium, Carbohydrate 38g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
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.
CORN BREAD
I've tried many recipes for corn bread. But my family and friends agree my version is one of the best they've tasted. It turns our moist and delicious every time.
Provided by Taste of Home
Time 30m
Yield 9 servings.
Number Of Ingredients 8
Steps:
- Combine the first five ingredients. Add milk, egg and butter; stir until dry ingredients are moistened. Pour batter into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until golden brown and a toothpick inserted in the center of the bread comes out clean. Serve warm.
Nutrition Facts :
SPICED PEAR MUFFINS
I got this outstanding recipe from the custodian at our church, who fixes these moist, fruity muffins and shares them with friends. He gave me one to try a couple years ago, and I was hooked. The tasty combination of pears and spices is irresistible. -Linda Jachimstal, Manitowoc, Wisconsin
Provided by Taste of Home
Time 25m
Yield 2 dozen mini muffins or 16 regular muffins.
Number Of Ingredients 15
Steps:
- In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts : Calories 276 calories, Fat 12g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 225mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.
ROSEMARY CORNBREAD
Cornbread with rosemary and olive oil is just barely sweet; match it up with cheese, olives, and white wine.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes two 5-inch loaves
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Put cornmeal in a large bowl. Sift flour, baking powder, baking soda, and salt together into cornmeal. Stir in chopped rosemary.
- Put eggs, sugar, buttermilk, and oil in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until combined. Reduce speed to low. Add flour mixture in two batches; mix until just combined.
- Divide batter between two 5 1/8-by-3 3/4-by-2-inch wooden molds; top each with 3 rosemary sprigs, if desired (remove before cutting). Bake until a cake tester inserted in centers comes out clean, 20 to 25 minutes. Let cool completely in molds on a wire rack.
ROSEMARY-CORN MUFFINS
In muffins made with corn and cornmeal, the grain's sweetness is a perfect match for the aromatic intensity of rosemary.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 dozen
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees. Lightly coat a standard 12-cup muffin tin with cooking spray. Whisk together flour, cornmeal, sugar, baking powder, baking soda, salt, rosemary, and 1 cup corn.
- Combine buttermilk, egg, and oil in a small bowl. Add to flour mixture, and stir until just combined.
- Spoon batter into muffin cups, filling three-quarters full. Top with remaining 2 tablespoons corn and the rosemary. Bake until tops are golden and a toothpick inserted into centers comes out clean, 15 to 17 minutes. Let cool in tin on a wire rack for 5 minutes. Turn out muffins onto rack. Serve warm or at room temperature.
Nutrition Facts : Calories 170 g, Cholesterol 18 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 142 g
Tips:
- To ensure your corn muffins are moist, use fresh corn kernels or thawed frozen corn. Fresh corn is best, but frozen corn will work in a pinch. Just be sure to thaw it completely before using.
- If you don't have rosemary on hand, you can substitute another herb, such as thyme or oregano.
- Be sure to preheat your oven before baking the corn muffins. This will help them rise evenly.
- Don't overmix the batter. Overmixing can result in tough corn muffins.
- Fill the muffin cups about 2/3 full. This will allow the corn muffins to rise without overflowing.
- Bake the corn muffins until a toothpick inserted into the center comes out clean. This usually takes about 20-25 minutes.
- Let the corn muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
- Serve the corn muffins warm or at room temperature. They can be enjoyed on their own or with butter, honey, or jam.
Conclusion:
These pear, ricotta, and rosemary corn muffins are a delicious and unique twist on a classic recipe. They're perfect for breakfast, lunch, or dinner, and they can also be made ahead of time and frozen. So next time you're looking for a new muffin recipe to try, give these a try. You won't be disappointed!
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