Fragrant pears and walnuts make an unbeatable combination. For this recipe, you can use any type of pear available, though we suggest Anjou or Bartlett. Adding ground walnuts to these muffins results in a delightful richness. Turbinado sugar has large blond crystals and a subtle molasses flavor; substitute granulated sugar if you don't have turbinado.
1/2 cup chopped walnuts
1 cup all-purpose flour (about 4 1/2 ounces)
1/3 cup whole wheat flour (about 1 1/2 ounces)
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup packed brown sugar
2 tablespoons canola oil
2 teaspoons vanilla extract
1 (8-ounce) carton plain fat-free yogurt
1 large egg
1 1/2 cups finely diced peeled pear
3 tablespoons turbinado sugar
How to Make It
Preheat oven to 400°.
Place walnuts in a food processor; process until finely ground.
Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
Combine brown sugar and the next 4 ingredients (through 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 at room temperature.
I made these yesterday and was very please with the results. Tasted like warm apple pie when they came out of the oven (even though they are made with pears). I used 2.5 pretty ripe d'anjou pears and added a tsp of cinnamon as other reviewers suggested. I love this recipe and will definitely make it again.
This recipe is delish! The muffins were moist and moderately sweet. I used liners for less clean-up. I followed every ingredient & step with 2 modifications: added 1 tsp of ground cinnamon; did not use cooking spray. I think pears & cinnamon pair well together. Next time I make this, I will alter the amount of brown sugar to 1/2C to lower the sweetness factor. The pears were sweet enough as is.
Yum! I just tried my first warm muffin, and I agree with others that these are great and easily tweak-able. I cut the sugar to about a half cup, which is great if you're not looking for an actively sweet-tasting muffin (ripe pears add plenty of sweetness). I subbed in pecans and added ground ginger, nutmeg, and raisins. They also bake quickly--I dropped the temp to 375 after 10 minutes and pulled them out of the oven after 17 minutes. As a note, I thought the batter seemed thick or dry, but it worked out just fine.
Oh so tasty! The muffin batter is airy and light. The baked muffins are flavorful, not too sweet and have a wonderful moist texture. I followed other reviewers suggestions and added ~1 tsp. of ground cinnamon to the batter. oh and they were done in 15 minutes in my oven. I will make these again.