Description
Delight in these Spiced Pear and Cranberry Muffins, combining the sweetness of ripe pears with the tart burst of fresh cranberries, all enhanced by warm spices like cinnamon and nutmeg. These moist, flavorful muffins are perfect for a breakfast treat or an afternoon snack.
Ingredients
Scale
Dry Ingredients
- 2 cups (240 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
Wet Ingredients
- 2 large eggs
- 3/4 cup (150 grams) granulated sugar
- 1/2 cup (120 ml) milk
- 1/2 cup (115 grams) unsalted butter, melted and slightly cooled
Fruits
- 2 medium ripe pears, peeled, cored, and diced
- 1 cup (about 120 grams) fresh cranberries, chopped if large
Instructions
- Preheat Oven and Prepare Tin: Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing or lining it with paper liners to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, ground nutmeg, and salt until evenly combined. This ensures that your spices and leavening agents are well distributed throughout the batter.
- Mix Wet Ingredients: In a separate bowl, beat the eggs thoroughly, then add the granulated sugar, milk, and melted butter. Stir the mixture until smooth and well combined, ensuring an even texture for your muffins.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixtures together using a spatula to avoid overmixing, which can make muffins tough. Then fold in the diced pears and fresh cranberries evenly throughout the batter.
- Fill Muffin Tins: Spoon the batter into the muffin tins, filling each about two-thirds full to allow room for rising during baking.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 18 to 22 minutes. Check doneness by inserting a toothpick into the center of a muffin; it should come out clean or with just a few moist crumbs.
- Cool the Muffins: Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. This prevents sogginess and preserves the muffins’ texture.
Notes
- Ensure pears are ripe but firm to prevent the muffins from becoming too mushy.
- If fresh cranberries are unavailable, frozen ones can be used; just toss them in a little flour before folding to prevent sinking.
- For a dairy-free version, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- These muffins freeze well; store them in an airtight container and reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
