Best 3 Pear Pecan Muffins Recipes
Pear pecan muffins are a delectable treat that combines the sweet and juicy flavors of ripe pears with the nutty crunch of pecans, all wrapped in a tender and moist muffin base. These muffins are perfect for breakfast, brunch, or as an afternoon snack, and they're sure to be a hit with your family and friends. With their irresistible flavor and texture, pear pecan muffins are a must-try for any muffin lover.
Let's cook with our recipes!
PECAN PEAR MUFFINS
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
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.
PEAR PECAN MUFFINS
Make and share this Pear Pecan Muffins recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 45m
Yield 2 dozen
Number Of Ingredients 10
Steps:
- In a bowl, mix together the first 5 ingredients.
- In a second bowl, mix together eggs, oil, and vanilla.
- Make a well in the dry ingredients; pour liquid ingredients into center of well; stir until dry ingredients are just moistened.
- Fold in the pears and pecans.
- Fill paper lined muffin cups two-third full.
- Bake at 350 degrees for 25-30 minutes or until test done.
- Cool for 5 minutes before removing from pan to wire rack to complete cooling.
FROM THE PANTRY: VEGAN PEAR, CRANBERRY AND PECAN MUFFINS
You have no eggs or milk of any kind, and your pantry is bare, so baking is out of the question, right? Wrong! These clever muffins use cornstarch instead of eggs and canned-fruit syrup in place of milk. Use whatever nut or dried fruit you have on hand and canned peaches if you don't have pears. No trip to the store for provisions necessary!
Provided by Food Network Kitchen
Categories dessert
Time 45m
Yield 12 muffins
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with muffin liners, and spray with cooking spray.
- Spread the pecans out on a rimmed baking sheet, and bake until toasted and golden, 8 to 10 minutes. Let cool, and roughly chop.
- Whisk together the flour, cornstarch, baking powder, cinnamon, ginger and salt in a large bowl.
- Chop the pears into 1/2-inch pieces, and set aside. Pour the syrup into a liquid measuring cup. Pour off any excess syrup, or add water if needed, to make 3/4 cup.
- Whisk together the syrup, oil, granulated sugar and vanilla in medium bowl. Pour the mixture into the flour mixture, and add the pears, pecans and 1/4 cup of the cranberries. Gently fold the mixture together until almost completely combined (it's OK if there are a few lumps).
- Divide the batter evenly among the prepared muffin cups, and press some of the remaining 1/4 cup cranberries into the top of each. Bake until lightly golden and the muffins bounce back when pressed in the center, 25 to 30 minutes. Let cool for a few minutes in the tin, then remove and let cool completely on a rack. Dust with confectioners' sugar before serving.
Tips:
- Muffin Pan Preparation: Before preheating the oven, line a muffin pan with paper liners or grease and flour the cups for easy muffin removal.
- Measuring Flour Correctly: To ensure the right amount of flour, use a kitchen scale or the spoon and level method. Avoid scooping flour directly from the bag, as this can pack the flour and result in dense muffins.
- Mixing the Batter: Over-mixing can lead to tough muffins. Mix the batter until just combined, avoiding over-beating. Lumps in the batter are okay and will result in a tender muffin.
- Filling the Muffin Cups: Fill each muffin cup about 2/3 full to allow room for expansion during baking. This will prevent overflowing and ensure evenly baked muffins.
- Baking Time and Temperature: Bake the muffins at the specified temperature and time indicated in the recipe. Ovens vary, so adjust the baking time if needed. Insert a toothpick into the center of a muffin; it should come out clean when done.
- Cooling the Muffins: After baking, let the muffins cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents the muffins from becoming soggy.
Conclusion:
The pear and pecan muffins featured in this article offer a delightful combination of flavors and textures. By following the tips and instructions provided, you can create moist, tender muffins with a sweet pear filling and crunchy pecan topping. Experiment with different pear varieties to discover your favorite flavor combination. These muffins are perfect for breakfast, brunch, or as a sweet treat. Enjoy them warm from the oven or store them in an airtight container for later enjoyment.
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