Pear and Walnut Muffins

Fragrant pears (California Grown) and walnuts make a very delicious combination.

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I loved the soft and chunky pears in the muffins. They are mildly sweet, perfect for breakfast or afternoon snack with tea.

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Something new that I’ve not done before in recipes, use walnuts….

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…. and grind them up before adding it with the dry ingredients. This lends to a hearty and nutty taste in the muffins.

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Also included in the recipe, a whole container of vanilla greek yogurt that makes the muffins very moist and some additional protein in the muffins.

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Instead of dicing the pears finely, I chopped them up in big chunks because I wanted the chunky texture.

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Turbinado sugar for toppings.

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You’ll get the brown crust on the outside if you bake them without paper liners.

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Pear and Walnut Muffins

(recipe from Cooking Light, makes 12 muffins)

Ingredients

  • 1/2 cup chopped walnuts
  • 1 cup all-purpose flour (about 4 1/2 ounces)
  • 1/3 cup whole wheat flour (about 1 1/2 ounces)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup packed brown sugar
  • 2 tablespoons canola oil
  • 2 teaspoons vanilla extract
  • 1 (8-ounce) container non-fat yogurt (I used 6oz vanilla greek yogurt + 2oz plain)
  • 1 large egg
  • 1 1/2 cups diced peeled pear
  • Cooking spray
  • 3 tablespoons turbinado sugar

 

Directions

  • Preheat oven to 400°.
  • Place walnuts in a food processor; process until finely ground.
  • Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 3 ingredients (through salt) in a medium bowl; stir well with a whisk. Stir in ground walnuts. Make a well in center of mixture.
  • Combine brown sugar and the next 4 ingredients (through egg) in a small bowl; add to the flour mixture, stirring just until moist. Fold in diced pear.
  • Spoon batter into 12 muffin cups coated with cooking spray; sprinkle batter with turbinado sugar.
  • Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve either warm or at room temperature.

Notes:

– Next time I will use all whole wheat flour (I use King Arthur’s premium whole wheat flour and it bakes similar to white flour). Mix-in additional walnut chunks to add texture. If using very ripe pears, use less sugar.

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I have been eating these muffins for breakfast with a side of scramble eggs.

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Comments

  1. Grinding up the walnuts is an awesome idea! Totally trying this. Great recipe

  2. Mmm. For thanksgiving I made a really good pear and chocolate cake. I had never baked with pear before and I really liked it. I love the addiction of turbinado sugar on top!

  3. they are so freaking cute! of course muffins can be cute 🙂
    they would be so lovely to have in the morning with a tea- right up my alley 🙂

    xoxo ❤

  4. Those sound INCREDIBLE!!!! I am so glad I have both pears and walnuts right now! 🙂

  5. Kim @ Eat, Live, and Blog says:

    I love pears but I have never tried pears and walnuts muffins before. It looks incredible and so moist!

    I love your blog too by the way! 🙂

  6. darla says:

    I added toasted coconut and one more egg. I used coconut flour instead of whole wheat.

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