Chocolate glazed breakfast pear muffin that is filled with autumn spices. A comforting pear muffin recipe that is relatively healthy and a great way to get rid of left over pears. These muffins are moist and not very sweet and could also be a on the go snack as well.
There is something about pears that does not call out to us to eat them as a fruit. Perhaps it is the look of it, how uneven it may seem or it could just be the ugly skin of pears in Germany. I am not sure about the type of pears we have here but let me tell you the skin is just a turn off looking at the colours. BUT do not judge a book by its covers. Underneath the skin you have the sweetest pear meat. Sorry about going on and on about the pear. I suppose there are so many different pear bred that you probably have no idea what I am talking about.
In any case the reason why I baked them is simply because they were turning bad and I find it hard to simply eat them like that. So what better way than to make some breakfast pear muffin that freezes beautifully (up to 2 months in an airtight container/ ziplock bag). The muffins stayed moist on day 2 still. I did not expect ginger and nutmeg to go well with pears but to my surprise these spices balanced with the pears to give it a warm and autumnal taste. I also spruced up the pear muffin with a chocolate glaze, which is completely optional.
If you keep them in the fridge and plan to have them for breakfast, I would suggest that you heat them in the microwave on medium for 1 mins. They will be even so soft and warm. Together with a hot cup of coffee. You are all ready to get your day going!
recipe from thekitchn
1/2 cup brown sugar
1/4 cup white sugar
113g (1 stick) butter
1 tsp vanilla extract
2 cup flour
2 tsp baking powder
2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp nutmeg
1/2 tsp salt
1/2 cup milk
2- 2 1/2 cup pear ( about 3 medium sized pear), peeled and diced small
1/2 tsp oil, flavourless
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 softened butter 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 butter-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 into 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 with the tops looked 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.
To make the chocolate glaze, melt chocolate together with the oil in a double boil. It will take about 5-6mins. Let it cool before drizzling chocolate over muffin.
Leftover muffins can be kept in an airtight container at room temperature for 3-4 days or frozen for up to two months. (Reheat frozen muffins in an oven or toaster oven at 300° or for a few minutes in the microwave)