Pear and Walnut Muffins are a delightful combination of sweet, juicy pears and crunchy walnuts, creating a perfect balance of textures and flavors in every bite. These moist, tender muffins are lightly spiced with cinnamon and nutmeg, making them an ideal treat for breakfast, brunch, or a cozy snack with tea. The natural sweetness of ripe pears complements the earthy richness of the walnuts, making these muffins both satisfying and wholesome. Plus, they’re quick to prepare, bringing the comforting warmth of freshly baked goods to your kitchen.
Ingredients:
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, melted and slightly cooled
- 2/3 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup plain yogurt or sour cream
- 1 1/2 cups diced ripe pears (about 1-2 pears)
- 1/2 cup chopped walnuts
- 1/4 cup rolled oats (optional, for topping)
Instructions:
- Preheat the oven to 350°F (175°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
- In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a large bowl, mix the melted butter and brown sugar until combined. Add the eggs one at a time, whisking well after each addition, then stir in the vanilla extract and yogurt (or sour cream).
- Gradually add the dry ingredients to the wet ingredients, stirring just until combined (do not overmix). Gently fold in the diced pears and chopped walnuts.
- Divide the batter evenly among the muffin cups. If desired, sprinkle the tops with rolled oats for extra texture.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
These Pear and Walnut Muffins are delicious served warm, and they stay moist for days—perfect for enjoying throughout the week!
