Wednesday, November 6, 2013

Spiced Pear Muffins

There was a delightful chill in the air this morning. Perfect for making muffins! Emma and I had the same idea, almost at the same time, of making pear muffins. So, I hopped online and found this recipe from The Kitchn It sounded delicious, so I thought I'd share it with you! I modified it a bit by using coconut oil. We didn't put the cinnamon sugar topping on either (I forgot!) and they still turned out amazingly! Below is my modified version of the recipe.




Spiced Pear Muffins
Makes 12 muffins
 
1/2 cup  packed brown sugar
1/4 cup  white sugar
1/2 cup coconut oil, room temp
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/4 teaspoon allspice
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
2 to 2 1/2 cups pears, unpeeled and diced small (2 medium-sized pears)
 Cinnamon sugar for sprinkling on top.
Optional: 1/4 cup chopped candied ginger, 1/2 cup chopped nuts, 1/2 cup mini chocolate chips
Heat your oven to 425°F. Spray the top of your muffin tin with non-stick coating and place muffin cups in all the wells.
In a mixer on high speed, cream together the sugars and the coconut oil until they resemble fluffy frosting, about 1 minute. Mix in the eggs one at a time until fully incorporated, about 1 minute each. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, spices, and salt. With the mixer on low speed, mix 1/3 of the flour mixture into the sugar mixture followed by 1/3 of the milk. Continue alternating between the flour and the milk, mixing just until the flour is incorporated. It's ok if there is still some flour on the sides of the bowl. Do not over-mix.
Scrape the sides of the bowl with a spatula and stir gently to incorporate the last of the flour. Add the diced pears all at once and fold them in to the batter.
Divide the batter between the muffin cups. The batter will fill the cups and mound slightly on top. Sprinkle the tops with cinnamon and sugar.
Place the muffin tin in the oven and immediately turn down the heat to 400°F. Bake for 20-25 minutes, rotating the pan once in the middle of baking. The muffins are done when the tops look cracked and toasted, and when a toothpick inserted in the middle of one of the muffins comes out clean.
Let the muffins cool enough to handle, then transfer them to a wire rack to finish cooling.

These were completely devoured and I have requests to make them again...tomorrow! Serve with butter and coffee and you've got yourself a winner! Enjoy!



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