PEAR MUFFINS

Deliciously fall, this recipe for spiced pear muffins is easy and flavorful. Made with wonderful spices - cardamom is my absolute favorite - you’ll want more than one.

Course Breakfast

Cuisine American

Keyword baking, breakfast, fall, muffins, pears

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 211kcal

Author Luci Petlack

Ingredients

2 cups whole wheat pastry flour such as Bob’s Red Mill
½ cup sugar
2 teaspoons baking powder
1 teaspoon ground cardamom
1 teaspoon ground ginger
½ teaspoon fine sea salt
1 Bosc or Anjou pear cored and chopped (about 1 cup)*
⅓ cup chopped raw walnuts optional
½ cup unsalted butter melted and cooled slightly
1 large egg
¾ cup reduced fat buttermilk

Instructions

Preheat the oven to 400 degrees F. Spray a 12-muffin tin with non-stick cooking spray.
Stir together the flour, sugar, baking powder, cardamom, ginger, and salt in a large bowl. Fold in the pear and walnuts.
Whisk the egg into the melted butter. Pour into the dry ingredients and stir gently. Pour in the buttermilk and continue to stir until a thick batter forms.
Divide the batter between the 12 slots in the muffin tin. Bake for 20 minutes, or until a toothpick inserted into the middle comes out clean. Serve warm or at room temperature.
*You can peel the pear if desired, but it’s really not necessary as the skin softens when the muffins are baked.

Notes

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