This Monday we have one recipe and four excellent pear muffin variations for you. The original recipe ‘Pear and Date Muffins’ hails from The Free Range Cook by Annabel Langbein.
My version is without dates and substitutes water for buttermilk: two small tweaks, resulting in muffins moist and delicious.
I might be overdoing the strawberries, They’re in season, after all, and I couldn’t resist topping the muffins with some freshly topped luscious berries for breakfast this morning.
Lyn from Lovely Pantry baked an Asian Pear Date Muffin.
and Stacy from Food Lust People Love is not the biggest fan of pear so she baked us a Apple Raisin and Almond Muffin.
- 1¾ cup all-purpose flour
- 1 teaspoon baking soda
- 11/2 teaspoon ground ginger
- 2½ teaspoons baking powder
- Pinch of salt
- 1 teaspoon ground cinnamon
- 4 tablespoons unsalted butter, melted and cooled to room temperature
- 2 eggs
- 1 cup buttermilk
- ½ teaspoon pure vanilla extract
- 1½ cups packed brown sugar
- 2 pears, cored and diced
- Preheat oven to 180C/360F and line a standard muffin pan with paper cases.
- In a medium bowl, combine butter, buttermilk, egg and vanilla.
- In a large bowl combine, sugar flour, cinnamon and ginger.
- Add the egg mixture to the flour mixture and gently stir to combine. Add the diced pear and mix until evenly distributed.
- Scoop the batter into the muffin pan until two thirds full and bake in the oven for 20-25 minutes, or until a skewer inserted into a muffin comes out clean.