On Mother’s Day, Christmas, or any special occasion brunch, indulge in this delicious mimosa!
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 5 mins |
| Total Time: | 45 mins |
| Servings: | 14 |
| Yield: | 14 muffins |
Ingredients
- 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
Instructions
- 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 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 27 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 2 g |
| Sodium | 223 mg |
| Sugars | 17 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
9.7.17 Using pears that were slightly underripe as suggested resulted in muffins without a whole lot of flavor. The sweetness of a pear doesn’t peak until it ripens, and the riper the pear, the sweeter. Also, this is simply too many pears. When I looked at my bowl of pears & nuts in comparison to the muffin batter, the pear bowl was fuller. What ends up happening with this much fruit inside is that the muffins start turning very brown on the outside, but the liquid from the pears makes the inside very soft, not firm enough to eat with just your hands. And I cooked the muffins for an extra 5 minutes, too. Glad that at least the muffins had walnuts and cinnamon because that made them just OK. TerryWilson, sorry to be so critical as a first reviewer, and I would not discourage others from trying this recipe, but I was hoping for more flavor and a better muffin texture.