Pear Chocolate Chip Muffins

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)
  1. Preheat oven to 425º, line a 12 cup muffin pan with papers.
  2. 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.
  3. 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.
  4. 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.

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