Vanilla Pear Muffins
- PREP 15min
- COOK 20min
- TOTAL 35min
These vanilla pear muffins were inspired by our trip to Paris. Every day, we would walk by a tiny bakery that sold only freshly baked muffins. We tried lots of them, but our favorite combined vanilla, spices, and fresh pear. This is our attempt at recreating them in our own kitchen. You can usually find pear sauce sold near applesauce, but applesauce still makes a lovely muffin if that is all that you can find.
You Will Need
¼ cup (50 g) granulated sugar
1 tablespoon plus ⅛ teaspoon vanilla extract
1 ½ cups (190 g) all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon freshly grated nutmeg
¼ teaspoon sea salt
2 large eggs
1 tablespoon lemon zest
1 cup (200 g) lightly packed brown sugar
11 tablespoons (156 g) unsalted butter, melted and cooled slightly
1 cup (255 g) unsweetened pear sauce or applesauce
1 to 2 ripe pears, cored and thinly sliced (for the muffin tops)
Directions
1Preheat the oven to 400°F (200°C). Line a standard 12-cup muffin tin with paper liners.
2Make the vanilla sugar: In a small bowl, rub the granulated sugar with ⅛ teaspoon of vanilla until fragrant. Set aside.
3In a medium bowl, whisk the flour, baking powder, baking soda, nutmeg, and salt. In a separate large bowl, whisk the eggs, remaining tablespoon of vanilla extract, lemon zest, brown sugar, and melted butter until blended and creamy. Whisk in the pear sauce.
4Using a flexible spatula, stir the flour into the wet ingredients just until the last streaks of flour disappear.
5Divide the batter evenly among the prepared muffin cups, filling them nearly to the top. Push 2 to 3 thin slices of pear over the surface of each muffin, gently pressing them into the batter. Generously sprinkle the vanilla sugar over the pears and batter.
6Bake for about 20 minutes, until the tops are golden, the sugar on top has caramelized, and a wooden skewer inserted into the center comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Adam and Joanne's Tips
- Store muffins in an airtight container on the counter for 1 to 2 days, or individually wrap and freeze for 1 to 2 months.
- Nutrition facts provided are estimates.