Name: Spiced Pear Muffins - Easy Baking Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12
Cuisine: US
Ingredients: 2 cups all-purpose flour; 0.75 cup white sugar; 1 tablespoon baking powder; 1 teaspoon ground cinnamon; 0.5 teaspoon baking soda; 0.5 teaspoon salt; 0.25 teaspoon ground nutmeg; 1 cup diced pears; 1 cup buttermilk; 2 eggs, separated, yolks lightly beaten; 0.25 cup vegetable oil; 1 teaspoon vanilla extract; 2 tablespoons white sugar; 1 tablespoon ground cinnamon

Elevate your brunch game with these ethereal pear muffins. Infused with warm spices and studded with tender pears, they're a delightful treat that's surprisingly simple to make. The secret? Lightly folded egg whites for an airy crumb and a cinnamon-sugar topping for a touch of caramelized magic.

Follow The Directions

01

Step

Preheat the oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners. (5 minutes)

02

Step

In a large bowl, sift together flour, ¾ cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, salt, and nutmeg. Add diced pears and stir gently to coat them evenly with the flour mixture. (10 minutes)

03

Step

In a separate bowl, whisk together buttermilk, lightly beaten egg yolks, vegetable oil, and vanilla extract until well combined. (5 minutes)

04

Step

Pour the wet ingredients into the dry ingredients. Stir until just moistened. Be careful not to overmix; a few lumps are okay. (5 minutes)

05

Step

In a clean, dry bowl, use an electric mixer to beat the egg whites until stiff, but not dry, peaks form. (5 minutes)

06

Step

Gently fold the beaten egg whites into the batter in two additions, until just barely incorporated. Avoid overmixing to maintain the light and airy texture. (5 minutes)

07

Step

Spoon the batter into the prepared muffin cups, filling each about ⅔ full. (5 minutes)

08

Step

In a small bowl, combine 2 tablespoons sugar and 1 tablespoon cinnamon. Sprinkle this mixture evenly over the tops of the muffins. (2 minutes)

09

Step

Bake in the preheated oven for 25 to 30 minutes, or until the muffins are light golden brown and a toothpick inserted into the center comes out clean, or the tops spring back when lightly pressed. (30 minutes)

10

Step

Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)

For best results, use ripe but firm pears. Bosc or Anjou varieties work well.
Buttermilk adds a lovely tang and helps to create a tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5 minutes.
Don't overmix the batter! Overmixing develops the gluten in the flour, resulting in tough muffins.
These muffins are best enjoyed warm. Store leftovers in an airtight container at room temperature for up to 2 days.