Today’s guest post is from Kristin at The Pastry Affair. I can’t remember seeing such a beautiful muffin! I wish I had a snow day, so I could stay home and make up a batch of these! I love baking on a day off from school! Don’t these muffins look like they would melt in your mouth? Give them a try and let us know what you think.
These vanilla pear muffins are moist, tender, and one-of-a-kind. They have a very unique texture, closely resembling a bread instead of a light cake. The flavors are what really make these muffins shine.
Certainly you’ve had pears and nutmeg together before, but this will change everything you thought you knew about it. Combined with a hint of vanilla, this flavor fusion will blow your taste buds out of the water.
Trust me when I say you need to make these muffins as soon as possible.
~Kristin
Vanilla Pear Muffins
From The Pastry Affair
Adapted from Inspired Taste
Yields 12 muffins
Ingredients
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- Pinch of salt
- 2 large eggs
- 1 1/2 tablespoons vanilla extract
- 1 tablespoon lemon (or orange) zest
- 1 cup packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 1/4 cup vegetable oil
- 1 cup unsweetened applesauce
- 2 large ripe pears, thinly sliced
- Granulated sugar, for sprinkling
Directions
1. Preheat oven to 400 degrees F.
2. In a large mixing bowl, whisk together the flour, baking powder, nutmeg, and salt. Set aside.
3. In another bowl, mix together the eggs, vanilla, zest, brown sugar, butter, oil, and applesauce until well combined. Fold the wet ingredients into the dry until just combined; do not overmix. Distribute the muffin batter evenly between 12-13 baking cups. Stick 3 thin slices of pear directly into top of the muffin batter. Sprinkle granulated sugar onto the muffins, if desired.
4. Bake for 20 minutes, or until the muffin tops are lightly browned and bounce back to the touch. Serve hot or at room temperature.
Thanks for sharing your yummy muffin recipe, Kristin!
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Yum! Pinned these, and will make some this weekend with granny smith apples! Can’t wait!
I might even make them tomorrow, yum!
I’m dying to make them myself!
Those look delicious Jane. Thanks for the recipe!
These look delightful 🙂 thank you for sharing!!
What kind of pears?
Vilma,
Here are some pears that are good for baking:
Anjou (Red or Green), Bartletts (Red or Green), Bosc, Concorde, and Forelle