Bartlett Pear Muffins Recipes

BARTLETT PEAR MUFFINS

Bartlett Pear Muffins image

Small nuggets of ripe pear are a surprise in either bite-sized or regular muffins. Always use ripe pears!

Provided by SmHerndon

Categories Quick Breads

Time 35m

Yield 12 muffins

Number Of Ingredients 10

Ingredients

2 cups all-purpose flour
1/2 cup granulated sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1 egg, beaten
1/4 cup melted butter, cooled
1 lemon, zest of
1 cup diced bartlett pear (about 2 medium pears)
1/2 cup chopped walnuts or 1/2 cup pecans

Steps:

Preheat oven to 425 degrees, F. Sift together flour, sugar, baking powder and salt. Beat together milk, beaten egg, butter and lemon zest. Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
Spray muffin pans with nonstick spray. Fill muffin cups 2/3 full. Bake at 425 degrees F for 20 to 25 minutes, until tops are browned. Remove from pan immediately, and serve warm.
Tip: Bake in mini muffin pans and bake 425 degrees F for 15 minutes.

Nutrition Facts : Calories 201.6, Fat 8.4, SaturatedFat 3.4, Cholesterol 30.6, Sodium 231.3, Carbohydrate 28.3, Fiber 1.3, Sugar 9.9, Protein 4.2

PERFECT PEAR MUFFINS

Perfect Pear Muffins image

You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.

Provided by joyjoy77

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup diced pears
1 cup buttermilk
2 eggs, separated, yolks lightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons white sugar
1 tablespoon ground cinnamon

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.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g

VANILLA PEAR MUFFINS

Vanilla Pear Muffins image

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Provided by Alberta Rose

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1 egg
2 teaspoons vanilla extract
1 ripe pear - peeled, cored, and diced
½ cup chopped pecans

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.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g

HARVEST SPICE MUFFINS (APPLE-PEAR SPICE MUFFINS)

Harvest Spice Muffins (Apple-Pear Spice Muffins) image

With an abundance of quickly ripening pears on the counter, and with a crowd of hungry little people to feed, I came up with these tender, lightly sweet, and surprisingly healthy muffins! They passed the Picky Sibling Test with flying colors. I modified a basic apple muffin recipe from a Pennyslvania bed and breakfast, making changes to make the muffins healthier and more unique. I hope you like them too! I used a mixture of apples and pears (two small Bartlett pears and one very small Pink Lady apple), but you could use just apples if that's all you have available. I also used white whole wheat flour (ground from white wheat), which is lighter than regular whole wheat (ground from red wheat). It has the exact same nutritional value but is not as strong-flavored or "heavy," so try it if you can find it!

Provided by A Messy Cook

Categories Quick Breads

Time 50m

Yield 20 muffins

Number Of Ingredients 11

Ingredients

2 eggs
1 cup low-fat milk
1/2 cup olive oil or 1/2 cup canola oil
2 cups diced unpeeled pears, and or 2 cups apples
3 cups white whole wheat flour
1 cup sucanat
4 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg

Steps:

Whisk together eggs, milk, and oil until completely blended.
Stir in diced fruit.
Combine remaining ingredients in separate bowl.
Add dry to wet ingredients and stir just until blended.
Let batter sit for 15-20 minutes: this is optional, but I think it makes the muffins rise higher. (You could also let the batter sit after you divide it into the muffin cups, instead of before.).
Divide batter between 20 greased muffin cups and bake at 400 for 20-25 minutes, until golden brown on top.
Serve warm with a drizzle of honey!

Nutrition Facts : Calories 131.6, Fat 6.5, SaturatedFat 1.1, Cholesterol 19.2, Sodium 202.1, Carbohydrate 16.4, Fiber 2.5, Sugar 2.3, Protein 3.5

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