Vanilla Pear Muffins Recipes

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VANILLA-PEAR MUFFINS



Vanilla-Pear Muffins image

Bartletts are excellent for this but others will do also. Pick pears that are slightly underripe.

Provided by TerryWilson

Categories     Bread     Quick Bread Recipes     Muffin Recipes

Time 45m

Yield 14

Number Of Ingredients 16

2 cups all-purpose flour
½ cup white sugar
2 teaspoons baking powder
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking soda
½ teaspoon salt
¾ cup buttermilk
½ cup canola oil
2 eggs, at room temperature
2 teaspoons vanilla extract
2 pounds pears - peeled, cored, and coarsely chopped
1 cup chopped walnuts
3 tablespoons white sugar
2 tablespoons ground walnuts
½ teaspoon ground cinnamon

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
  • Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
  • Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
  • Spoon batter into the muffin cups, filling them to the top.
  • Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.

Nutrition Facts : Calories 294.1 calories, Carbohydrate 36.2 g, Cholesterol 27.1 mg, Fat 15.4 g, Fiber 3.4 g, Protein 4.9 g, SaturatedFat 1.6 g, Sodium 222.8 mg, Sugar 17.3 g

VANILLA-PEAR MUFFINS



Vanilla-Pear Muffins image

I got this recipe from the Williams-Sonoma Bride & Groom cookbook. The book suggests using "firm, ripe pears with a buttery texture and sweet perfume, such as French Butter, Comice, Warren, or Bartletts", but I used Anjou and found these muffins to be delicious. Also the recipe calls for freshly grated nutmeg, but I used jarred ground nutmeg and didn't notice the difference. I hope you enjoy as much as I did.

Provided by KimmieCat1

Categories     Breakfast

Time 45m

Yield 6-12 muffins, 6-12 serving(s)

Number Of Ingredients 16

3 tablespoons sugar
2 tablespoons finely chopped walnuts
1/4 teaspoon ground cinnamon
2 cups flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2 large eggs
1/2 cup canola oil
3/4 cup buttermilk
2 teaspoons vanilla extract (essence)
4 -5 firm but ripe pears, peeled, cored, and coarsely chopped
butter, slightly softened for serving

Steps:

  • Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter.
  • To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside.
  • To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
  • In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
  • Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy.
  • Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix.
  • Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A wooden skewer inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter.

VANILLA PEAR MUFFINS



Vanilla Pear Muffins image

Make and share this Vanilla Pear Muffins recipe from Food.com.

Provided by ratherbeswimmin

Categories     Quick Breads

Time 55m

Yield 14 muffins

Number Of Ingredients 16

3 tablespoons sugar
2 tablespoons chopped walnuts, ground
1/4 teaspoon ground cinnamon
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup canola oil or 1/2 cup walnut oil
3/4 cup buttermilk
2 teaspoons vanilla extract
4 -5 firm ripe pears, peeled, cored, and coarsely chopped (2 lb.)
1 cup walnuts, coarsely chopped

Steps:

  • Preheat oven to 350°.
  • Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
  • Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
  • Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
  • In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
  • Add the dry ingredients, stirring just until evenly moistened.
  • The batter will be slightly lumpy.
  • Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
  • Take care not to break up the fruit; no not overmix.
  • Spoon the batter into each muffin cup, filling it level with the rim.
  • Sprinkle the muffins with the topping, dividing it evenly.
  • Bake until golden, dry, and springy to the touch, 20-25 minutes.
  • A pick inserted into the center of a muffin should come out clean.
  • Transfer the pans to a wire rack and let cool for 5 minutes.
  • Unmold the muffins; serve them warm or at room temperature, with butter.

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

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

PECAN PEAR MUFFINS



Pecan Pear Muffins image

These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada

Provided by Taste of Home

Time 50m

Yield about 2 dozen.

Number Of Ingredients 10

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

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.

Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

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Top Asked Questions

How to bake pear muffins?
Directions. Divide batter among muffin cups then lightly push a few slices of pear into the top of each muffin. Sprinkle tops with a dusting of vanilla sugar. Bake the muffins until risen and golden, about 20 minutes. Remove from the oven and allow to cool in the pan for 5 minutes. Transfer the muffins to a cooling rack.
What are vanilla pear muffins made of?
These Vanilla Pear Muffins are 150-calorie grain-free muffins made with coconut flour, lemon zest, vanilla, and fresh pears. Perfect for traveling, lunches, or a sweet afternoon snack.
Can you freeze vanilla pear muffins?
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.
What is the best way to make muffin mix?
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.

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