Oatmeal Pear Muffins Recipes

PEAR-OATMEAL MUFFINS

Steps:

• Preheat oven to 400°.
• Combine 1/2 cup oats, flour, and next 6 ingredients (flour through allspice) in a large bowl.
• Stir in pear, and make a well in center of mixture. Combine buttermilk and next 5 ingredients (buttermilk through egg), and stir well with a whisk. Add to flour mixture, stirring just until moist.
• Spoon batter into 18 muffin cups coated with cooking spray; sprinkle 1/2 cup oats evenly over batter.
• Bake at 400° for 18 minutes or until done. Remove from pans immediately, and cool on a wire rack.

OATMEAL PEAR MUFFINS

Steps:

• Preheat oven to 350 degrees.
• Line a muffin tray with paper liners then set aside.
• Start by mashing the bananas in a large bowl. It's easiest to do this with a fork.
• Then stir in the egg, brown sugar, vanilla, and applesauce. Stir until there are no large banana lumps.
• Add the whole wheat flour, oats, baking soda, baking powder, cinnamon, and salt.
• Gently combine until no large streaks of flour remain. But try not to over mix. Then gently fold in the diced pear by stirring with a large wooden spoon, 2-3 times.
• Scoop the batter into a muffin tin, filling each cup nearly to the top. It should make 12 muffins.
• Bake for 16-18 minutes until golden brown. Insert a toothpick into the center of one of the muffins and check to see if it comes out clean. If it doesn't, bake for an additional 2-3 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.

OATMEAL-PECAN MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners.
• Spread pecans on a baking sheet and place in the oven as it preheats. Watch carefully and cook pecans until lightly toasted and fragrant, stirring occasionally, 7 to 10 minutes. Remove, and chop when cool enough to handle.
• Meanwhile, combine applesauce, vegetable oil, maple syrup, brown sugar, and egg in a large bowl; mix until thoroughly combined.
• Mix together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a separate bowl. Add applesauce mixture to the flour mixture, stirring until just moistened. Fold in oats, cranberries, and chopped pecans. Spoon batter into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool in the tins for 5 minutes. Serve warm or transfer to a wire rack to cool completely.

MAPLE PEAR OATMEAL MUFFINS

Steps:

• Preheat oven to 400 degrees. Prepare muffin cups with a light coating of cooking spray.
• Combine dry ingredients (flours, baking soda, baking powder, salt and cinnamon) together in a bowl.
• Core and dice the pears into small chunks. Combine the pears, buttermilk, maple syrup, oil, sugar, egg and all but 2 tablespoons of the oatmeal together in a second bowl. Let sit for 5 minutes.
• Combine the pecans and reserved oatmeal together to use as a topping for the muffins. Set aside.
• Combine the wet and dry ingredients together until just mixed. Spoon batter into muffin cups, filling 2/3s full. Sprinkle with the pecan/oatmeal mix. Bake 18 to 20 minutes until a toothpick inserted in the middle comes out clean. Cool 5 minutes and remove from pan.
• Serve warm or let the muffins finish cooling on a rack.

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.