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Vanilla Pear Muffins

These are the moistest muffins and a wonderful alternative to blueberry and banana nut.  They are pretty too!

For the topping, stir together and set aside

3 tablespoons sugar
2 tablespoons finely ground walnuts
1/4 teaspoon cinnamon

For the muffins whisk together:

2 large eggs
1/2 cup canola or walnut oil
1/4 cup buttermilk
2 teaspoons vanilla

Combine until just moistened with:

2 cups flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt

Batter will be lumpy.  Using a large rubber spatula gently fold in 4-to 5 firm ripe pears, cored, peeled and coarsely chopped, and 1 cup coarsely chopped walnuts until just distributed, no more than a few strokes.  Spoon batter into 14 greased muffin cups, filling just to the rim.  Sprinkle with topping.

Bake until golden, dry and springy to the touch, 20-25 minutes at 350 degrees.  Let cool for 5 minutes before unmolding.

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