Pear And Almond Muffins Recipes

GINGER PEAR MUFFINS

Ginger Pear Muffins image

This wonderful recipe has been in my files for years. The chunks of fresh pear make each bite moist and delicious. -Lorraine Caland, Thunder Bay, Ontario

Provided by Taste of Home

Time 45m

Yield 1-1/2 dozen.

Number Of Ingredients 14

Ingredients

3/4 cup packed brown sugar
1/3 cup canola oil
1 large egg, room temperature
1 cup buttermilk
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 cups chopped peeled fresh pears
TOPPING:
1/3 cup packed brown sugar
1/4 teaspoon ground ginger
2 teaspoons butter, melted

Steps:

Preheat oven to 350°. In a small bowl, beat brown sugar, oil and egg until well blended. Beat in buttermilk. In a small bowl, combine flour, baking soda, ginger, salt and cinnamon; gradually beat into buttermilk mixture until blended. Stir in pears. Fill 18 paper-lined muffin cups two-thirds full. , For topping, combine brown sugar and ginger. Stir in butter until crumbly. Sprinkle over batter. , Bake 18-22 minutes or until a toothpick inserted in the center comes out clean. Cool 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 174 calories, Fat 5g fat (1g saturated fat), Cholesterol 13mg cholesterol, Sodium 162mg sodium, Carbohydrate 30g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

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

ALMOND PEAR MUFFINS

Almond Pear Muffins image

I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.

Provided by Taste of Home

Time 30m

Yield 15 muffins.

Number Of Ingredients 16

Ingredients

1 cup all-purpose flour
1 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2 eggs
1/2 cup plain yogurt
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon almond extract
1 cup chopped peeled pear (about 1 medium)
1/2 cup chopped almonds

Steps:

In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds. , Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 201 calories, Fat 11g fat (2g saturated fat), Cholesterol 31mg cholesterol, Sodium 167mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 2g fiber), Protein 4g protein.

PEAR AND ALMOND MUFFINS

Pear and almond muffins image

Deliciously moist pear and almond muffins with just a touch of spice.

Provided by steff87

Time 30m

Yield Makes 23 approx

Number Of Ingredients 0

Ingredients

Steps:

Preheat the oven to 160C (320 F or gas mark 3). Note you may need to adjust the temperature or times slightly depending on your oven.
Sift the flour into a bowl and add the ground almonds. Add the sugar and oil and stir until combined.
Add the yoghurt and eggs and stir again until combined.
Add the cinnamon and almond essence and beat until fully combined.
Lastly fold in the chunks of pear, by hand, this will prevent the fruit from being chopped up too much by an electric mixer.
Half fill prepared muffin cases and sprinkle some flaked almond on the top (optional) then put the trays in the preheated oven.
Bake for 10-15 mins until golden brown or until a skewer comes out clean.
Allow to cool on a wire rack, these muffins can also be eaten hot with custard for a yummy dessert. Enjoy!

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