Enjoy as part of breakfast or alone as a snack. These Pear Walnut Muffins are simple to make with big flavor.
How to know if a pear is ripe
Remember to “check the neck”. Pears are one of the few fruits that don’t ripen on the tree. Pears are harvested when they reach maturity, and when left at room temperature pears slowly ripen from the inside out.
Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.
What’s different about green anjou pears?
Anjou pears have a more egg shape appearance. Their dense flesh holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack.
How to make Pear Walnut Muffins
The recipe for these pear walnut muffins is pretty much a straight forward muffin recipe.
- Pour wet ingredients into dry ingredients.
- Fold in mix-ins.
Why sift flour?
Sifted flour is much lighter than unsifted flour and easier to mix into other ingredients when forming a cake or muffin batter. When flour is sifted with other dry ingredients, it helps combine them evenly before they are mixed with other ingredients.
Be mindful of the size.
When chopping ingredients to mix into the batter, be mindful of the size. Chop ingredients in an even size. For the pears in this recipe, think about each bite of the muffin – big enough to note the taste and texture but not too big that it takes over.Print
These pear walnut muffins are the perfect addition to a breakfast or enjoy alone as a snack. Learn baking tips to create perfect muffins every time!
1 large ripe pear peeled, cored and diced (preferably d’Anjou)
1 teaspoon cinnamon
1 tablespoon packed brown sugar
1 1/4 cups all-purpose flour
1/4 teaspoon salt
1 1/4 teaspoons baking powder
1/8 teaspoon baking soda
1/3 cup granulated sugar
1 large egg
1/2 cup full-fat Greek yogurt
1/4 cup apple cider
1/4 cup unsalted butter melted and cooled slightly
1/2 teaspoon vanilla extract
¾ cup chopped walnuts
coconut sugar or coarse sugar
- Preheat oven to 400 degrees F. Grease a muffin tin with cooking spray. Set aside.
- In a small bowl, mix together diced pears, cinnamon, and brown sugar. Set aside.
- In a large mixing bowl sift together flour, salt, baking powder, baking soda, and granulated sugar. Make a well in the center of the dry ingredients.
- In a medium mixing bowl whisk together the egg, Greek yogurt, apple cider, butter, and vanilla, until smooth.
- Pour the wet ingredients into the dry ingredients. Gently fold together until the dry ingredients are just moistened.
- Add the walnuts and pear mixture and any accumulated juice to the batter. Gently fold with a spatula until the pecans and pears are incorporated.
- Divide the batter between the muffin wells. Sprinkle the tops of the muffins generously with coconut sugar and chopped walnuts. Allow the muffins to rest for 10 to 15 minutes before baking.
- Bake for 15 to 20 minutes or until a toothpick inserted in the center comes out with no wet batter.
- Cool the muffins in the pan for 10 minutes, then remove to a wire rack to cool completely.
Why sift flour? Sifted flour is much lighter than unsifted flour and easier to mix into other ingredients when forming a cake or muffin batter. When flour is sifted with other dry ingredients, it helps combine them evenly before they are mixed with other ingredients.
Keywords: pear, walnut, muffins, baked goods, baking
How to freeze muffins and prevent freezer burn
Cool muffins completely before wrapping and freezing. To freeze, wrap securely in foil or freezer wrap, or place in freezer bags. Be sure to remove as much excess air within the bag as possible. Muffins can be stored frozen for up to 3 months.