recipe: pear breakfast muffins

September 18, 2012


Matthew brought me home a bag of fresh pears from the market and I’ve been so excited thinking of ways to use them. Pears are one of my favorite fruits! Of course, all my thinking led them to ripen quicker than I expected so I planned on making pear muffins as a Sunday breakfast treat. There’s something so wonderfully intoxicating about the smell of baked pears, vanilla and spices floating around a home. It feels like fall is upon us, even though the weather outside might need to catch up!

Pear Breakfast Muffins
makes 12 

1 1/2 cups all-purpose flour

  •   1 1/2 tsp. baking powder
  •   1/2 tps. baking soda
  •   1/4 tsp. cinnamon
  •   1/4 tps. freshly grated nutmeg
  •   a pinch of salt
  •   2 large eggs
  •   1 tbsp. vanilla extract
  •   Lemon zest from 1 lemon
  •   3/4 cup packed light brown sugar
  •   6 tablespoons unsalted butter, melted
  •   1 cup unsweetened applesauce
  •   2 ripe pears, thinly sliced
  •   2 tbsp. cinnamon sugar

Special Equipment
1 12-cup muffin tin
stand or hand mixer

Preheat oven to 400°F. Grease muffin pan.
Stir flour, baking powder, baking soda, cinnamon, nutmeg and salt in a bowl. Set aside. 
Whisk eggs, vanilla extract, lemon zest, and brown sugar in a large mixing bowl until combined. Add the melted butter and whisk until the mixture is light, creamy and cohesive.

Mix in the applesauce at low speed, and then add the flour mixture in 3 batches, until well combined. 
Pour batter into muffin cups. Lightly press pear slices into the top of the filled muffin cup and sprinkle with cinnamon sugar.
Bake until golden, about 16-20 minutes. Rotate pan once in between. 
Remove from oven, allow to cool for 10 minutes and then remove muffins from pan and cool slightly before serving.
Enjoy day of!


Do any of you have a favorite fall treat to make? 
I’m getting excited to make fresh granola, butternut squash ravioli and apple pie!
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