I whipped up these pear chocolate chip muffins over the weekend, because it’s nice to wake up on a chilly morning and have something sweet to accompany a steaming cup of coffee. Grated pears make these muffins moist, and the addition of mini chocolate chips – because chocolate makes everything better!
- 2 medium firm pears
- 6 tablespoons butter, melted and cooled
- 2/3 cup light brown sugar
- 1 cup buttermilk*
- 2 large eggs, lightly beaten
- 1 1/2 teaspoons vanilla extract
- 3/4 cup rolled oats
- 1 1/2 cups flour
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/4 teaspoon cinnamon
- 3/4 teaspoon kosher salt
- 1/2 cup chocolate chips ( I used mini chips)
- Preheat oven to 425º, line a 12 cup muffin pan with papers.
- Peel pears, then halve and core them. Grate pears on the large holes of a box grater into a large bowl – you need about 1 1/4 cups. Stir in the butter, brown sugar, buttermilk, eggs, and vanilla.
- In a medium bowl, mix together the oats, flour, baking soda, baking powder, cinnamon, salt, and chocolate chips. Add to the wet ingredients, stir until just combined.
- Fill muffin cups almost to the top, place in oven, and immediately reduce heat to 375º. Bake for 20 to 25 minutes, testing with a toothpick. Cool muffins in pan for 15 minutes, then transfer to a wire rack. Muffins will keep for two days in an airtight container at room temperature.
*If you don’t happen to have buttermilk in your fridge, pour one tablespoon of white vinegar in a measuring cup, fill with milk up to the one cup line, and let it sit for five minutes.