Description
Spiced Pear and Cranberry Muffins are a delightful fall treat that combines the sweetness of ripe pears with the tartness of fresh cranberries, enhanced by warm spices like cinnamon and nutmeg.
Ingredients
- All-purpose flour: 2 cups (240 grams)
- Baking powder: 2 teaspoons
- Baking soda: 1 teaspoon
- Ground cinnamon: 1 teaspoon
- Ground nutmeg: 1/2 teaspoon
- Ripe pears: 2 medium, peeled, cored, and diced
- Fresh cranberries: 1 cup (about 120 grams, chopped if large)
- Granulated sugar: 3/4 cup (150 grams)
- Eggs: 2 large
- Milk: 1/2 cup (120 ml)
- Unsalted butter: 1/2 cup (115 grams), melted and slightly cooled
- Salt: 1/2 teaspoon
Instructions
- Preheat your oven to 375°F (190°C) and prepare your muffin tin.
- In a large mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- In a separate bowl, beat the eggs and mix in the sugar, milk, and melted butter until smooth.
- Pour the wet mixture into the dry ingredients and fold gently. Add the diced pears and cranberries, folding them in until evenly distributed.
- Fill the muffin tins about 2/3 full with the batter.
- Bake for 18-22 minutes until golden brown and a toothpick comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Choose ripe, juicy pears like Bartlett or Bosc for the best flavor.
- Adjust the sugar to taste; you can increase or decrease it based on your preference.
- For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
- Consider adding nuts or seeds for extra texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: muffins, spiced pear, cranberry, fall recipes, baking