Description
Moist and flavorful pear cinnamon muffins, perfect for a cozy breakfast or afternoon treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 ripe pears, peeled, cored, and diced
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Instructions
- Preheat oven to 375°F (190°C). Grease a 12-cup muffin tin or line with paper liners.
- In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined; do not overmix.
- Gently fold in the diced pears.
- Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Bake for 22-25 minutes, or until a wooden skewer inserted into the center of a muffin comes out clean.
- Let muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For extra flavor, you can add 1/4 cup of chopped walnuts or pecans to the batter along with the pears.
- Ensure pears are ripe but firm to prevent the muffins from becoming too mushy.
- These muffins are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days.
Nutrition
- Calories: 280
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 3g