Spiced Pear Muffins

I am back in Seattle and enjoying the rain which I rarely see at home.  I am probably one of those odd people who absolutely loves the rain.  I love to listen to it and watch it....snuggle up in a chair with a good book and bake!  Guess that could be boring but, it is not to me!  I think the baking part goes back to when I was a child.  My mom always baked on the days that it rained.  It is something that I love to do, also.  Needless to say there has been a whole lot of baking going on this week.  There has not been a lack of rain!

My daughter gets a CSA fruit box each week.  There are lots of apples and pears in the fruit basket....lots....and lots!  So, when she sent me the link to this recipe, we agreed that these had to happen!

The muffins are not really sweet which is nice.  The sweetness and the moistness comes from the pears.  We liked them but Sabine preferred to eat the pears and leave the rest...so much for the opinion of a four year old!

Spiced Pear Muffins

adapted from The Kitchn

Yield 12 muffins

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 stick unsalted butter, softened 

2 large eggs, room temperature

1 tsp vanilla extract

1 cup all-purpose flour

1 cup whole-wheat flour

2 tsps baking powder

2 tsps ground cinnamon

1/2 tsp ground ginger

1/4 tsp nutmeg

1/2 tsp salt

1/2 cup milk

2-2 1/2 cups pears, unpeeled, cored, and diced small

Optional ingredients:

1/4 cup candied ginger

1/2 cup chopped nuts

1/2 cup mini chocolate chips

Cinnamon and sugar for sprinkling on top of the muffins

Preheat oven:  425° F.

Spray the muffin tin with baking spray or use muffin liners.

Place the sugars and the softened butter into the mixer bowl.  Cream on high speed until the mixture resembles a fluffy frosting.  Mix in the eggs, one at a time, beating after each.  Mix in the vanilla extract.

In a separate bowl, whisk together the flour, spices, baking powder and salt.  On low speed, alternately mix in 1/3 of the flour mixture and 1/3 of the milk.  Continue until all of the flour and milk have been incorporated.  Do not over mix.

Scrape the sides of the bowl and gently stir.  Gently fold in the diced pears.

Divide the batter between the muffin cups.  The batter will fill the cups and be slightly mounded. Sprinkle the tops with cinnamon and sugar.

Place the muffin tin in the oven and immediately turn the heat down to 400° F.
Bake for 20-25 minutes.

The muffins are done when the tester is inserted and comes out clean.  The tops of the muffins with appear cracked and toasted when they are done.

Let the muffins cool and when they can be handled, transfer them to a wire rack to finish cooling.

Note:  Leftover muffins can be kept in an airtight container at room temperature for 3 to 4 days.  They may also be frozen for up to 3 months.  Frozen muffins should be reheated in an oven at 300° F. or for a few minutes in the microwave.

PRINTABLE RECIPE

These were a super breakfast treat...snack...or for no reason other than you want one!

I am sharing today at Full Plate Thursday hosted by Miz Helen's Country Cottage.