- 2 cups all-purpose flour
- 1/2 cup white sugar
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup buttermilk
- 1/2 cup canola oil
- 2 eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 pounds pears - peeled, cored, and coarsely chopped
- 1 cup chopped walnuts
- Topping:
- 3 tablespoons white sugar
- 2 tablespoons ground walnuts
- 1/2 teaspoon ground cinnamon
- Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
- Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
- Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
- Spoon batter into the muffin cups, filling them to the top.
- Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.
04/07/2018
recipepes.com
Vanilla-Pear Muffins, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
