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Pear and Cranberry Upside Down Muffins


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  • Topping:
  • 2 cups all-purpose flour
  • 1/2 cup packed brown sugar
  • 1 Tbsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk, well-shaken
  • 1/2 cup unsalted butter, melted
  • 1 egg
  • 1 tsp. vanilla
  • 2 ripe fresh pears
  • 1/2 cup packed brown sugar
  • 1/4 cup dried cranberries
  • 1 tsp. cinnamon
  • 1 Tbsp. unsalted butter, melted
  • Optional: 12 half pecan pieces



Step 1

Preheat oven to 375° F. Grease 12 muffin cups with non-stick cooking spray and line the bottoms of the cups with a circle of parchment or waxed paper. Set aside. (Optional: place one half-pecan piece, good side down, in the centre of each muffin cup)
Prepare the topping: Peel and core the pears and cut into 1/2-inch dice. Place in small bowl. Stir in the brown sugar, cranberries and cinnamon and mix well.
In a skillet, melt the 1 Tbsp. butter over medium heat. Add the pear mixture and cook, stirring, until the pears are tender, about 5 minutes. Divide this mixture among prepared muffin cups and set aside.
In a large bowl, whisk together the flour, 1/2 cup brown sugar, baking powder, baking soda and salt. In a separate bowl, whisk together the buttermilk, melted butter, egg and vanilla. Add the wet ingredients to the dry ingredients and stir just until moistened. Divide the batter among the 12 muffin cups.
Bake in the centre of 375° F. oven for about 18-20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes then invert onto baking sheet. Remove parchment circles.
Serve topping side up, slightly warmed. Dust with powdered sugar, if you like.

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