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pear pecan muffin recipe
Marjorie B.

Pear and Pecans Muffins

The softness of the pears combines with the crunch of the pecans for a muffin you will not soon forget. Flavorful and original, they make the most of the fresh pear bounty comes harvest season.
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Prep Time 25 minutes
Cook Time 35 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2½ cup All Purpose Flour sifted
  • ¾ cup Packed Brown Sugar
  • 2 teaspoon Baking powder
  • ¼ teaspoon Salt
  • ½ teaspoon Nutmeg
  • ¼ teaspoon Cinnamon
  • 1 cup Pecan roasted, chopped
  • 12 Pecans, halved, for decorating
  • ¼ cup Non-salted butter melted
  • ¼ cup Vegetable oil
  • 2 eggs Large room temperature
  • 1 cup Whole milk room temperature
  • ¼ cup Sour cream room temperature
  • 2 teaspoon Vanilla extract
  • 1 cup Pears peeled and finely chopped

Method
 

  1. Preheat oven to 400 F. While oven is pre-heating, grease a muffin pan with some butter and lightly coat with flour.
  2. In a large mixing bowl, sift together the flour, baking powder, spices and salt.
  3. In a medium bowl, add the melted butter, vegetable oil, milk, eggs, sour cream, vanilla extract and sugar. Whisk together until combined.
  4. Add the pears, pecans and the wet ingredient mixture to the dry ingredient and combine with a wooden spoon or spatula. Do not to over-mix.
  5. Fill each muffin mold up to 3/4 with a spoon. Top each muffin with a whole pecan. Cook in the 400F oven for 20 minutes or until a knife inserted in the middle of the muffin comes out clean.
  6. Allow 10 minutes of cool down before demolding.

Notes

TIP: Adding a small ramekin of water increases the humidity in the oven to keep the muffins nice and moist during the bake but this is optional.