John Myers
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Pear and Nut Muffins
The perfect pear and nut muffins recipe with a picture and simple step-by-step instructions.
for the topping:
- 100 g Ground almonds or hazelnuts
- 400 g Pears
- 125 g Neutral baking oil
- 125 g Raw cane sugar
- 150 g Unsweetened pear puree or applesauce
- 150 g Spelled flour type 630
- 150 g Wholemeal spelled flour
- 2 tsp Cinnamon or Pumpkin Spice seasoning
- 1 pinch Salt
- 1 tsp Food atron
- 2 tsp Tartar baking powder
- 2 Pc. Pears
- 40 g Chopped pecans
- Peel the pears, remove the core and cut into small cubes. Grind the raw cane sugar into powdered sugar in the food processor (but you can also leave it coarse). Mix the oil and powdered sugar together well. Stir in the pear puree / applesauce.
- Either mix the dry ingredients briefly separately in a bowl and then stir into the moist ingredients, or you can put everything in the mixing bowl to the oil mixture 😉 But only stir briefly so that the dough is nice and fluffy afterwards.
- Finally, fold in the pear pieces and chopped nuts. Divide between 12 muffin cases and sprinkle with the remaining pecans. Dice the pears and spread them on the muffins. If you want, you can spread some cinnamon sugar on the muffins. Bake in the preheated oven at 175 degrees for about 30 minutes on the middle rack.
Tips:
- I found the muffins with the stated amount of sugar to be very sweet because my pears were already very ripe. If you like it low in sugar, you can reduce it to 100 g of sugar. The pears for the topping do not have to be additional. It becomes even more autumnal if you use pumpkin instead of pear puree. Leave the amount of sugar at 125 g.
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