Pear and Hazelnut Muffins

Adapted from Whole Grain Mornings

Pear and Hazelnut Muffins

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    muffins


Ingredients

  • 2

    small-medium firm pears

  • 6

    tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups)

  • cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar

  • 1

    cup (240 ml) buttermilk

  • 2

    large eggs, lightly beaten

  • 1 to 1½

    teaspoons vanilla extract

  • ¾

    cup (75 grams) rolled oats

  • 1

    cup (125 grams) all-purpose flour

  • ½

    cup (60 grams) whole wheat flour

  • ¾

    teaspoon baking soda

  • 2

    teaspoons baking powder

  • ½

    teaspoon ground cardamom, which I replaced with ¼ teaspoon cinnamon

  • ½

    teaspoon ground nutmeg, which I replaced with ¼ teaspoon freshly grated

  • ¾

    teaspoon kosher salt

  • 1

    cup (120 grams) toasted hazelnuts, coarsely chopped

  • ½

    cup (85 grams) bittersweet chocolate chunks (optional)

Directions

Heat oven to 425°F. Butter a standard 12-cup muffin tin or line it with papers. Peel (if you so desire, can be skipped) pears, then halve and core them. Grate pears on the large holes of a boxed grater into a large bowl. You should have about 1 cup grated (although I ended up with 1 1/2, opting to meet the recipe halfway and used 1 1/4 cups). Stir in melted butter, sugar, buttermilk, eggs and vanilla until combined. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix. Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place muffins in oven and immediately reduce the heat to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free. Cool muffins in pans for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.


Nutrition

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