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.
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Abbas Mastan
[email protected]These muffins were a disappointment. They were dry and crumbly, and the flavor was very bland. I would not recommend this recipe.
Hasnain Kyani
[email protected]Overall, I thought these muffins were just okay. They were a bit too dense for my taste and the flavor was a bit bland. I probably wouldn't make them again.
Tobi Fashina
[email protected]The muffins were easy to make and they turned out pretty good. I think I would add a bit more vanilla extract next time for a stronger flavor.
IBRAHEEM alayan
[email protected]The muffins were good, but I think they could have been better if I had used fresh pears instead of canned pears.
Asdf
[email protected]The muffins were a bit dry. I think I would add more butter or oil next time.
Paul Mcdowell
[email protected]These muffins were a bit too sweet for my taste. I think I would use less sugar next time.
Olivia Mcgraw
[email protected]I loved these muffins! They were so easy to make and they turned out perfectly. The pears were the perfect addition, adding a nice sweetness and texture. I will definitely be making these again!
Saeed ullah Khan
[email protected]These muffins were delicious! The pears added a nice sweetness and moisture, and the vanilla flavor was perfect. I will definitely be making these again!
Zashim Uddin
[email protected]I made these muffins for a brunch party and they were a huge success! Everyone loved them. The muffins were moist and flavorful, and the pears added a nice touch of sweetness. I will definitely be making these again!
Layana Freeman
[email protected]These muffins were a hit with my family! They loved the combination of pears and vanilla. The muffins were light and fluffy, and the pears added a nice sweetness. I will definitely be making these again!
Marcia Deans
[email protected]The muffins were easy to make and turned out perfectly! I used Bosc pears and they were the perfect balance of sweetness and tartness. The muffins were moist and fluffy, and the vanilla flavor was just right. I will definitely be making these again!
Makibul Mamun
[email protected]These vanilla pear muffins were a delightful treat! The pears added a burst of sweetness and moisture, while the vanilla provided a warm and comforting flavor. I loved the crunchy muffin tops and the soft, fluffy interiors. I will definitely be makin