Pear and Walnut Muffins

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

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

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

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

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.

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

Turbinado sugar for toppings.

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

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.

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