Vanilla Pear Muffins Recipe

Name: Vanilla Pear Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE MUFFINS:; 1-1/2 cup All-purpose Flour; 1/3 cups Yellow Cornmeal; 1/4 teaspoons Nutmeg; 1 dash Salt; 1 teaspoon Baking Powder; 1 Egg; 1-1/2 Tablespoon Vanilla Extract; 2 Tablespoons Butter, Melted; 1/2 cups Turbinado Sugar Plus Extra For Garnish; 1-1/2 cup Pear Sauce, Recipe Below (or Substitute Applesauce); 1 whole Pear, Cut Into Thin Slices; FOR THE PEAR SAUCE:; 12 whole Pears, Washed, Peeled And Sliced; 1/2 cups Water

Servings: persons

FOR THE MUFFINS:
1-1/2 cup All-purpose Flour
1/3 cups Yellow Cornmeal
1/4 teaspoons Nutmeg
1 dash Salt
1 teaspoon Baking Powder
1 Egg
1-1/2 Tablespoon Vanilla Extract
2 Tablespoons Butter, Melted
1/2 cups Turbinado Sugar Plus Extra For Garnish
1-1/2 cup Pear Sauce, Recipe Below (or Substitute Applesauce)
1 whole Pear, Cut Into Thin Slices
FOR THE PEAR SAUCE:
12 whole Pears, Washed, Peeled And Sliced
1/2 cups Water

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1. Preheat the oven to 425 degrees Fahrenheit.
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2. In a medium bowl, whisk together the flour, cornmeal, nutmeg, salt and baking powder. Set aside.
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3. In another medium bowl, lightly beat the egg, then add the vanilla, butter and 1/2 cup turbinado sugar. Mix thorougly. Then add the pear sauce and mix thoroughly.
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4. Add the pear sauce mixture to the dry ingredients in small additions, mixing thoroughly between each addition. Divide batter among 12 greased muffin tins. On top of the batter, place the slices of pear, pushing them vertically into the batter (you may need to trim some slices so they fit). Sprinkle with turbinado sugar.
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5. Place in preheated oven and bake for about 20 minutes, or until muffins are golden brown and your entire house is filled with delicious smells. Remove and allow to cool (before proceeding to eat the entire batch). Makes 12 muffins.
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For Pear Sauce:
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Pear sauce (or even applesauce, for that matter) is, in my house, the easiest thing ever. Simply take a bunch of pears (for this recipe, I probably had 10 to 12 pears), wash, peel and slice them into thin, uniform pieces.
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Place in a heavy-bottomed stock pot, add maybe 1/2 cup of water, then cover and turn to medium. Then leave them to cook, stirring occasionally, for the next 3 hours or so. I usually don't add any sugar or spices- a blank canvas is best to start with- but feel free to doctor it however you'd like.
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Also, peeling your fruit is optional- often I don't peel things, and the result is a chunkier, less-lady-like sauce that's still awesome.
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Note: In this recipe, I also call for turbinado sugar. You'll notice the turbinado sugar doesn't quite dissolve into the mixutre like regular granulated sugar, and that's what I like about it. In the finished product, it provides good texture and a bit of graininess. If, however, you're less of a rustic, feel free to go for white granulated or brown sugar.

364

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: FOR THE MUFFINS:, 1-1/2 cup All-purpose Flour, 1/3 cups Yellow Cornmeal, 1/4 teaspoons Nutmeg, and more.

Yes, Vanilla Pear Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vanilla Pear Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions