Time 25m Yield 2 dozen mini muffins or 16 regular muffins. Number Of Ingredients 15 Steps:
In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Time 30m Yield 12 Number Of Ingredients 10 Steps:
Preheat the oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with nonstick spray. Combine eggs and applesauce in a bowl. Combine flour, baking soda, baking powder, and salt in a second bowl. Combine pears, sugar, and ginger in a third, large bowl. Add egg mixture; stir until well blended. Add flour mixture, 1 cup at a time, until just moistened. Fill the prepared muffin cups 2/3 full with batter. Bake in the preheated oven until light golden brown and a toothpick inserted into the center comes out clean, about 15 minutes.
Time 45m Yield 12 Number Of Ingredients 15 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly. Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened. Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter. Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter. Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.
Time 35m Yield 1 muffin, 15 serving(s) Number Of Ingredients 16 Steps:
Preheat oven to 400. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, baking powder, baking soda, and salt in a medium bowl; stir well with a whisk. Stir in chopped walnuts. Make a well in center of mixture. Combine brown sugar, cinnamon, ginger, oil, vanilla extract, yogurt and egg in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear. Spoon batter into 15 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar. Bake at 400 for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or eat room temperature.
More about “spiced pear muffins recipes”
Time 50m Yield 20 muffins Number Of Ingredients 11 Steps:
Whisk together eggs, milk, and oil until completely blended. Stir in diced fruit. Combine remaining ingredients in separate bowl. Add dry to wet ingredients and stir just until blended. Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.). Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top. Serve warm with a drizzle of honey!
