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