Pear Walnut Muffins

Pears are lovely to bake with!

The pears in this recipe were soft and gave a lot of moistness to the muffins. They paired (no pun intended) beautifully with the spices and walnut crunch. The relatively delicate flavor of pear was strong, which I loved.

This recipe made 12 large muffins and 9 mini muffins... you know I can't resist making a two bite anything! These muffins didn't last long as they were wonderful out of the oven but even better the day after they were baked!

As we should all be eating more fruit, it isn't hard to justify a second muffin!


Pear Walnut Muffins
Adapted from: The Cookie Shop
For measurement conversions use this calculator.

Ingredients

Muffins
3 to 4 pears, peeled and cut into chunks
100 grams walnuts, coarsely chopped
250 grams plain flour
2 tsp baking powder
3/4 tsp nutmeg
1 tsp cinnamon
180 grams sugar
125 grams melted butter, cooled
2 large eggs
100 mL milk

For the streusel topping
1/4 cup brown sugar, packed
1/4 cup plain flour
30 grams cold butter, cut in bits

Directions

Preheat oven to 350° F. Butter a 12 cup muffin pan.

Make the streusel
In a small bowl, whisk together brown sugar and flour. Add the butter and rub with your fingers until the mixture resembles corse meal, with smaller and larger clumps. Reserve in the refrigerator while making the batter.

Make the muffin batter
In a large bowl, whisk together flour, sugar, baking powder and nutmeg. In a smaller bowl, mix eggs and milk. Add pear chunks and walnuts to the flour mixture and toss with your fingers. Add the milk/egg mixture and the melted butter and stir with a spatula or wooden spoon until all the flour is incorporated. Divide the batter evenly between the cups and top with the streusel. Bake for 17-20 minutes, or until the muffins are golden and a toothpick comes out clean.