Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup buttermilk
1 teaspoon vanilla extract
2 cups diced fresh pears (about 2 medium pears)
1/2 cup chopped walnuts, toasted
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a 12-cup muffin tin with paper liners or grease with butter.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and nutmeg until well combined.
Step 3: In a medium bowl, whisk the melted butter, eggs, buttermilk, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and fold gently with a spatula until just moistened. Do not overmix.
Step 5: Gently fold in the diced pears and toasted walnuts until evenly distributed throughout the batter.
Step 6: Divide the batter evenly among the muffin cups, filling each nearly to the top.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure pears are firm-ripe for the best texture. Toasting walnuts is highly recommended for depth of flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Sweet Breakfasts
- Cuisine: American
Nutrition
- Serving Size: 1 Muffin
- Calories: 285 kcal
- Sugar: 18g
- Sodium: 210mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 45mg
Keywords: pear and walnut muffins, autumn muffins, pear recipe, walnut recipe, sweet breakfasts
