Best 3 Pecan Pear Muffins Recipes

Are you on the hunt for an exceptional recipe to bake enticing pecan pear muffins that burst with flavor? Look no further! This article has something special in store for you - an exploration of the best pecan pear muffin recipes that will delight your taste buds. We'll take you on a journey of culinary discovery, revealing the secrets to creating moist, fluffy muffins with a perfect balance of sweetness and nuttiness, all complemented by the juicy, delectable taste of pears. Get ready to embark on a delightful adventure as we delve into the world of pecan pear muffin recipes, promising to leave you captivated by their irresistible charm.

Let's cook with our recipes!

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

Ingredients

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.

PEAR PECAN MUFFINS

Pear Pecan Muffins image

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

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup vegetable oil
1 teaspoon vanilla extract
4 cups chopped and peeled pears
1 cup chopped pecans

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

From the Pantry: Vegan Pear, Cranberry and Pecan Muffins image

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

Ingredients

Cooking spray
1/2 cup pecans, walnuts or almonds
2 cups all-purpose flour
1 tablespoon cornstarch
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3/4 teaspoon fine salt
One 15.25-ounce can pears packed in syrup
1/2 cup vegetable oil
2/3 cup granulated sugar
2 teaspoons pure vanilla extract
1/2 cup dried cranberries, cherries or raisins
Confectioners' sugar, for dusting

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:

For a sweeter muffin, use ripe pears and add an extra tablespoon of brown sugar to the batter.
If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to a cup of milk and letting it sit for 5 minutes.
To make sure the muffins are cooked through, insert a toothpick into the center of one. If it comes out clean, the muffins are done.
Let the muffins cool for a few minutes before serving.

Conclusion:

These pecan pear muffins are a delicious and easy-to-make treat that are perfect for breakfast, lunch, or a snack. They're also a great way to use up leftover pears. With their moist texture, sweet flavor, and crunchy pecans, these muffins are sure to be a hit with everyone who tries them.