Pear and Walnut Muffins with Mascarpone Cream Cheese Topping

5 from 3 votes
Prep Time 55 mins
Cook Time 25 mins
Rest Time 1 hr 30 mins
Total Time 2 hrs 50 mins
Course Dinner
Cuisine European
Servings 15 people
Calories 267 kcal


  • 1 medium sized Pear red
  • 2 tbsp Freshly squeezed lemon juice
  • 75 g Butter
  • 100 g Brown sugar
  • 1 Egg
  • 150 g Spelt flour type 630
  • 80 g Durum wheat semolina
  • 0,25 tsp Ground cinnamon
  • 250 ml Buttermilk
  • 150 g Double cream cheese
  • 2 tsp Baking powder
  • 250 g Mascarpone
  • 4 tbsp Agave syrup
  • 1 tsp Vanilla paste
  • 1 pinch Salt


  • Peel the pear (one was enough), cut in half and remove the core. Cut the pear halves first into thin slices, then into small pieces. Drizzle the lemon juice over the pear pieces and mix.
  • Mix the butter, sugar and egg with the whisk of the hand mixer for 3-4 minutes very creamy. Mix the flour, baking powder, semolina, cinnamon and a pinch of salt in a bowl. Mix in briefly alternately with the buttermilk. Oven at 190 ° Preheat C.
  • Finely grind 80 g walnuts in a mixer. Fold in walnuts and pears with a spoon. Divide the dough into the muffin molds and bake in the hot oven on the middle rack for about 25-30 minutes. Pear and walnut muffins on top of the cake - Let the grid cool down.
  • Mix the cream cheese and mascarpone with the hand mixer on a low speed until creamy. Stir in the agave syrup and vanilla paste. Put in the cold for about 20 minutes. Roughly chop the remaining walnuts (20 g.) Splash muffins and serve sprinkled with the chopped walnuts.


Serving: 100gCalories: 267kcalCarbohydrates: 26.2gProtein: 4.3gFat: 16g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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