Since it’s officially fall, I give you pear muffins. These are moist, heavy on the vanilla, and get additional flavor from the zest of an orange. The light brown sugar adds a caramel sweetness you can’t get from granulated sugar. These pear muffins are worth rolling up your sleeves for!
- 1 1/2 cups flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon nutmeg
- pinch of salt
- 2 large eggs
- 1 1/12 tablespoons vanilla extract
- 1 tablespoon orange zest
- 1 cup light brown sugar
- 4 tablespoons butter, melted
- 1/4 cup vegetable oil
- 1 cup unsweetened applesauce
- 2 large pears, thinly sliced
- Preheat oven to 400º. Line two muffin pans with 14 papers.
- In a large bowl, whisk the flour, baking powder, nutmeg, and salt together.
- In a medium bowl, mix the eggs, vanilla, orange zest, brown sugar, butter, oil, and applesauce. Gently mix the wet and dry ingredients until just combined, being careful not to overmix.
- Divide the batter evenly between the muffin papers, and fan three slices of the pear on top of each. Bake for 20 minutes, muffins should be lightly golden – test with a toothpick. Serve at room temperature.
Adding this to the ‘to try list’… thanks!
I’m making them again today – they disappeared pretty quick!