Spiced Pear and Walnut Muffins Recipe
Introduction
These Spiced Pear and Walnut Muffins offer a delightful blend of fruity sweetness and warming spices, perfect for a cozy breakfast or snack. Moist and packed with texture, they bring comforting flavors that everyone will love.
Ingredients
- 2 pears, peeled, cored and diced
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 2 eggs
- 2 teaspoons vanilla
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup walnuts or pecans
Topping:
- 1/3 cup brown sugar, packed
- 1/3 cup chopped walnuts or pecans
- 1/4 cup flour
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and lightly grease a muffin tin or line it with paper liners.
- Step 2: In a bowl, combine the diced pears with both sugars, tossing until the pears are evenly coated.
- Step 3: In another bowl, mix together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger. Set this dry mixture aside.
- Step 4: Beat the mashed bananas, eggs, vegetable oil, and vanilla together until fully blended.
- Step 5: Gradually add the dry ingredients to the banana mixture and stir until combined.
- Step 6: Gently fold in the sugared pears and walnuts, being careful not to overmix.
- Step 7: Spoon the batter evenly into the prepared muffin cups.
- Step 8: For the topping, combine the brown sugar, chopped walnuts, flour, melted butter, and cinnamon. Sprinkle this mixture evenly over each muffin.
- Step 9: Bake for 25 to 30 minutes, or until the muffins are golden and a toothpick inserted into the center comes out clean.
- Step 10: Allow muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For a dairy-free option, substitute the butter in the topping with coconut oil or a plant-based alternative.
- Try swapping pears for apples or adding a handful of dried cranberries for a different flavor twist.
- Toast the walnuts before adding for a deeper nutty flavor.
- If you prefer a spicier kick, increase the cinnamon and ginger slightly.
Storage
Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze the muffins wrapped individually for up to 2 months. To reheat, warm in the oven or microwave until heated through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use canned pears instead of fresh?
Fresh pears are best for texture and flavor, but you can use canned pears if drained well. Be aware that canned pears will add extra moisture, so reduce the oil slightly.
Can I make these muffins gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup with regular flour. Make sure your baking powder is gluten-free as well.
PrintSpiced Pear and Walnut Muffins Recipe
These Spiced Pear and Walnut Muffins are a delightful combination of sweet pears, warm spices, and crunchy walnuts, making for a moist and flavorful breakfast or snack option. The muffins are topped with a sweet and nutty crumble that adds extra texture and richness.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
- Total Time: 40-45 minutes
- Yield: 12 muffins 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Muffins:
- 2 pears, peeled, cored and diced
- 1/3 cup sugar
- 1/3 cup brown sugar, packed
- 1/3 cup vegetable oil
- 2 bananas, mashed
- 2 eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon salt
- 2/3 cup walnuts or pecans, chopped
Topping:
- 1/3 cup brown sugar, packed
- 1/3 cup chopped walnuts or pecans
- 1/4 cup all-purpose flour
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C). Lightly grease your muffin tin or line it with paper liners to prevent sticking.
- Coat Pears with Sugars: In a bowl, combine the diced pears with both white and brown sugar. Toss the pears until they are thoroughly coated with the sugars, which helps to soften and sweeten them during baking.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ground ginger. Set this mixture aside for later use.
- Combine Wet Ingredients: In a large bowl, beat the mashed bananas, eggs, vegetable oil, and vanilla extract until the mixture is smooth and well blended.
- Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the banana mixture, stirring until well combined but not overmixed to maintain a tender crumb.
- Fold in Pears and Nuts: Gently fold in the sugared pears and chopped walnuts or pecans just until evenly distributed throughout the batter.
- Fill Muffin Cups: Spoon the batter into the prepared muffin cups, dividing it evenly among all cups.
- Prepare Topping: In a small bowl, mix together brown sugar, chopped nuts, flour, melted butter, and cinnamon until crumbly. Evenly sprinkle this topping mixture over each muffin cup.
- Bake: Bake the muffins in the preheated oven for 25 to 30 minutes or until they turn golden brown and a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature.
Notes
- Ensure pears are diced evenly for uniform baking and texture.
- You can substitute walnuts with pecans or your preferred nuts.
- For a dairy-free option, replace butter in the topping with a plant-based margarine.
- Check the muffins at 25 minutes to avoid overbaking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Keywords: spiced pear muffins, walnut muffins, banana muffins, fall baking, cinnamon muffins, breakfast muffins, nutty muffins
