Perfect Pear Muffins Food

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

DELICIOUS AND EASY PEAR MUFFINS

Steps:

• Preheat oven to 425°F. Grease a muffin tin and set aside.
• Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add chopped pears to dry ingredients and toss to coat. Set aside.
• In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
• Pour dry ingredients in with wet and stir until just combined.
• Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
• For the crumb topping: combine flour, sugar and cinnamon. Add cold butter and combine until fine crumbs. Add pecans.
• Evenly divide crumb topping between muffins, if using.
• Bake at 425° for 5 minutes.
• Turn oven down to 350°F and continue baking for 11 minutes.
• Muffins should be slightly browned and toothpick comes out clean.
• Let cool in pan 5 minutes before removing to a cooling rack.

PEAR & GINGER MUFFINS

Steps:

• Heat oven to 200C/fan 180C/gas 6. Lightly oil nine deep muffin tins.
• Place the butter and sugar in a bowl, then beat until light and fluffy. Gradually beat in the eggs, then stir in the pears, stem ginger and lemon zest.
• Mix the milk into the yogurt. Mix the flour with the ginger. Stir a little of the milk mixture into the butter mixture, then stir a little of the flour into the mixture. Repeat until all the ingredients are used up, being careful not to over-mix.
• Divide the mixture between the muffin tins, filling to the top. Bake for 40 mins until golden. Serve warm.

PEAR MUFFINS

Steps:

• Preheat the oven to 200 degrees Celcius
• Prep a muffin tin, either grease, or line with muffin liners. I use a silicone muffin tray so it is non-stick and doesn't require greasing
• This is a 2 bowl recipe, so grab one large and one medium mixing bowl
• Add the dry ingredients to the large mixing bowl (flours, baking powder, cinnamon, brown sugar)
• Use a fork or whisk to combine the dry ingredients
• Whisk the wet ingredients In the second bowl (milk, oil, eggs, vanilla)
• Pour the wet ingredients into the dry ingredients, mix with a wooden spoon to just combine
• Stir through the diced pear, being careful not to over mix the batter
• Portion batter into 12 muffin cups
• Place muffin tray in the hot oven, reduce temperature to 180 degrees and bake for approximately 20 minutes

PEAR CARDAMOM OATMEAL MUFFINS

Steps:

• Preheat oven to 400°F. Lightly spray or grease a muffin tin with oil. Set aside.In a large bowl, combine oats and milk. Let sit 15 minutes.
• In a second mixing bowl, whisk flour, baking soda, baking powder, salt, and cardamom.
• Stir the oil, egg, brown sugar and vanilla into the soaked oat mixture. Add dry ingredients. Stir just until combined. Do not overmix. Gently fold pears into the batter.
• Spoon the batter evenly into the prepared muffin tin. (If using the crunchy topping: Stir the butter and sugar until the brown sugar dissolves. Top the muffin batter evenly with the mixture as shown in the photo.)
• Bake 12 minutes. Remove from the oven. Let the muffins cool in the pan 5 minutes. Transfer to a cooling rack. Enjoy these muffins warm or freeze for later.

PECAN PEAR MUFFINS

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

PEAR BRAN MUFFINS

Steps:

• Combine bran cereal, pears, and skim milk. Let stand for 5 minutes.
• Mix together flour, sugar, and baking powder.
• Add oil or applesauce and egg or egg substitue to the pear mixture.
• Stir in dry ingredients just until moistened.
• Fill greased muffin tins 3/4 full. May sprinkle with mixture of cinnamon and sugar before baking.
• Bake at 400 degrees 18 to 20 minutes.

PEAR AND GINGER MUFFINS

Steps:

• Preheat oven to 400 F and grease muffin tin.
• Put the dried pears in a small bowl and pour over some boiling water. Let stand for 15 minutes.
• Drain pears and dry with a paper towel. Cut into small pieces(about 1/2 inch).
• Peel and core the fresh pear, and chop into similar pieces.
• In a new bowl, mix dry incredients.
• In another bowl, whisk together rest of the incredients (including the pears).
• Mix dry and wet incredients, stir until mixed but don't overdo it. The batter will be lumpy.
• Fill the tins about 2/3 full. Bake about 20 minutes.
• Cool 5 minutes in the tin, then on a wire rack.

PEAR AND CHOCOLATE CHIP MUFFINS

Steps:

• Preheat Oven: Preheat oven to 450°F.
• Mix Dry Ingredients: In a large bowl, mix the flour, baking soda, baking powder, and salt together.
• Mix Wet Ingredients: In a separate bowl, mix the melted butter, egg, and sugar together. Add the pears and mix.
• Combine: Add the wet ingredients to the dry ingredients and either using a whisk or a wooden spoon mix everything together but do not over-mix. Add the chocolate chips and mix until the chocolate chips are well incorporated into the batter.
• Prep Pan: If you're not using muffin liners, grease the muffin pan or spray it with cooking spray. Add about two tablespoons of the batter to each muffin cup. Place the muffin pan in the oven and reduce the heat to 375°F.
• Bake: Bake for about 20 to 25 minutes or until the muffins are golden brown. To test for doneness, insert a clean toothpick in the center of a muffin, and if it comes out clean, it's done.

CHOCOLATE PEAR MUFFINS

Steps:

• Preheat the oven to 350°Prepare a 12 tin muffin tray with cooking spray. Using a mixer beat the eggs, sugars, oil, yogurt and vanilla making sure there are no lumps from the brown sugar.
• In a separate bowl, add in the flour, cocoa powder, salt, baking soda and baking powder until well mixed.
• Add the wet ingredients to the dry ingredients and mix until combined.Add in the pears after mixing. Fill each muffin tin with batter.
• Bake for 20 minutes then cool the muffins completely before removing from the tin. Serve or freeze for later.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 180C (350F) and grease 12 hole large muffin tin very well.
• In a large bowl mix together dry ingredients - flour, sugar, salt.
• In a smaller bowl beat eggs and milk. Add vanilla extract.
• Make a well in the dry ingredients and then gradually stir in the egg and milk mixture. Stir gently until combined. Try not to over-mix.
• Pour batter evenly into muffin tin.
• Add pear to batter pushing some of the pieces in with a skewer.
• Bake for 20-25min or until skewer comes out clean.
• Cool in tray for 5min before turning out, leave to fully cook on a wire rack.

PEAR MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees.
• Puree pears. Add lemon juice to pears. Set aside.
• Mix oil, white sugar, brown sugar, eggs, and vanilla.
• Stir in pureed pears.
• In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
• Add dry ingredients to wet ingredients. Mix only until combined. Stir in walnuts if desired.
• Scoop into muffin tins.
• In a food processor mix topping ingredients together. If you don't have a food processor cut butter in using two knives or with a pastry cutter.
• Sprinkle topping mixture over muffins.
• Bake for 18-20 minutes. Muffins are done when they spring back when they're lightly touched. Cool in muffin tins for 5 minutes, then move to a wire cooling rack.

VANILLA PEAR MUFFINS

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.