Pear Hazelnut Muffins


Hazelnuts and pears make 'the perfect pair'.  Combine them in these muffins and enjoy the taste of autumn!  I served them to the 'corn harvest crew' on the farm recently, and they disappeared in a hurry.

  • 1/2 cup brown sugar
  • 1/4 cup white sugar
  • 1/4 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 1/2 cups flour (or use 3/4 cup all purpose flour and 3/4 cup whole wheat flour)
  • 3/4 cup rolled oats
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 2 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk
  • 2 large pears, peeled and diced 
  • 1/2 cup coarsely chopped toasted hazelnuts

  1. Cream butter and sugars until light and fluffy. Beat in eggs and vanilla.  
  2. Combine dry ingredients and add alternately with buttermilk, mixing just until incorporated. 
  3. Add diced pears and hazelnuts; fold into batter.
  4. Spoon into greased muffin tin.  
  5. Bake at 375°F for 20-25 minutes, or until toothpick inserted in center comes out clean.
  6. Cool for several minutes; then transfer to wire rack. 
Yield: 1 dozen muffins


3 comments:

  1. These are too "gooood" to be called anything as mundane as muffins! Moist texture from the buttermilk and pears, teasing flavor of three spices, mellow flavor of toasted hazelnuts: OH. MY. They don't even need those pats of butter!

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