By no means would I declare myself a proficient baker. Determined? Yes. Confident? Eh, not so much. However, I managed to create a fool-proof recipe for these deliciously moist muffins!
Pear is the shining star in these bit sized muffins. If you are wary about adding fresh fruit to your muffins, don’t be skeptical. The flavor isn’t too overpowering, like if you added blueberries, for example.
Peeling and dicing (almost mincing) the pears and sautéing them in brown butter allows for the juices to be released and it will turn into a delectable pulp. This means your muffins will be moist, even if you don’t consume them right away.
The sugar content is low, and I prefer using brown sugar over white granular because it offers a richer taste and the flavor profile pairs better with the other ingredients. These muffins can be eaten for breakfast, a snack, or dessert!
I highly suggest you baking these if you’re a novice baker. There are not a lot of ingredients so you won’t be inundated by a multitude of baking supplies.
pear + cinnamon mini muffins
20 mins prep + 20 mins cook time, makes 18 muffins
1 ½ cup flour
1 teaspoon baking powder
1 pack vanilla pudding powder
1 ½ cup + 2 tablespoons light brown sugar, packed
1 tablespoon cinnamon
2 pears, peeled and diced finely
1 cup milk
6 tablespoons butter
1 egg, beaten
1 lemon, juiced and zested
Preheat the oven to 400 degrees F and lightly spray a muffin tray with oil.
In a small saucepan, heat butter over a medium low flame. When butter begins to foam, add the pears and mix thoroughly. Cook for about 15 minutes and remove from flame.
In a large bowl, sift the flour, baking soda, cinnamon, and pudding powder together.
When the butter and pear mixture has reached room temperature, mix with the milk and egg in another bowl.
Combine the wet and dry ingredients by folding the wet into the dry. When there are no more streaks of flour, distribute spoonfuls of batter into the muffin tray.
Place the tray on the top rack of the oven and bake for 5 minutes. Turn the temperature for to 375 F and bake for an additional 10 minutes.
In a small bowl, combine 1 tablespoon of lemon juice and 2 tablespoons of brown sugar.
Remove muffins from oven and brush the tops with the sugar and lemon mixture. Place back in the oven for 5 more minutes.
Remove from oven and cool before serving.