Description
These Spiced Pear Muffins are moist and flavorful, infused with warm spices like cinnamon, nutmeg, ginger, and cardamom, and studded with tender, sweet pear pieces. Perfect for a cozy breakfast or snack, they combine a tender crumb with a hint of autumnal spice.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cardamom
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
Fruit
- 2 medium ripe pears, peeled and diced (about 1 1/2 cups)
Instructions
- Preheat oven and prepare muffin tin: Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it with cooking spray to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cardamom until evenly combined. Set aside.
- Cream butter and sugar: In a large bowl, use an electric mixer to cream the softened butter and brown sugar together until light and fluffy, about 2 to 3 minutes. This step helps create a tender texture in the muffins.
- Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract for extra flavor.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix gently until just combined—overmixing can make the muffins tough.
- Fold in pears: Gently fold the diced pears into the batter, distributing them evenly without crushing them.
- Fill muffin cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 20 to 25 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- Use ripe but firm pears to maintain texture in the muffins.
- Do not overmix the batter to keep the muffins tender and light.
- You can substitute milk with almond or oat milk for a dairy-free version.
- For extra crunch, sprinkle some chopped nuts or oats on top before baking.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
