Delicious muffins with fresh pear almond muffins with pear, double dose of protein from almonds and oatmeal with touch of cardamom.
Pears are rich in essential antioxidants, polyphenol antioxidants and dietary fiber. They pack all these nutrients in a fat free, cholesterol free, 100 calorie packages. So in a well balanced, nutritious diet, consuming pears could support weight loss and reduce a person’s risk of cancer, diabetes, and heart disease.
A medium-sized pear contains only zero grams of saturated fat, 17 grams of sugar and 6 grams of dietary fiber. So, this fruits can make you sleep!
How to make this Pear Almond muffins
Flour : I used Unbleached all-purpose flour. Mix of all-purpose flour and whole wheat flour will work. Also, whole wheat pastry flour will also work .
Rolled oats : It adds extra nuttiness to the muffins
Almond flour : Adds extra protein and nuttiness
Baking powder and baking soda
Sugar : I used granulated sugar you can use brown sugar if you want.
Butter : Melted unsalted butter
Cardamom : Exotic spice goes well with pears.
Sour cream : Adds moistness and gives beautiful creamy crumbs to the muffin
Flaked almonds : for topping
See recipe card for quantities.
First you need to mix in flour, baking powder, baking soda,
Salt, oatmeal, sugar and cardamom which makes dry ingredients.
The wet ingredients, egg, melted butter , sour cream, and milk
Once the wet ingredients are mixed into the dough fold in pears and transfer to prepared muffin tins and top with almond and spinkle with cardamom.
Instead of almonds you can use pecans or walnuts as pears goes well with both nuts.
Cardamom can be replaced with cinnamon or vanilla extract. Ginger, apple pie spice can also be used. You can add a sprinkle of nutmeg.
Skip sour cream for Greek yogurt .
Adding streusel to the muffins gives a muffin with taste of coffee cake.
Glaze won’t work well here.
What is best pear for baking?
Anjou pears are especially great for baking because they can withstand high temperatures. If you are going for looking for firmer pear then try Bosc or Bartlett.
These pear almond muffins are made with Royal Riviera” pears are actually a variety called Doyenne du Comice. Comice, as they’re more typically referred to, are widely considered to be one of the best-tasting pear varieties.
Can I use apple instead of pear in muffin?
Yes! Sourdough Apple Oat Muffins. That recipe uses sourdough and oats for a moist and delicious muffin. Go with the spices to suit your own tastes.
How do I know when pears are ripe?
Pears ripen from the inside out, so you can’t judge their ripeness by just looking at the skin.
To test if a pear is ripe, apply gentle pressure near the stem end.
If you can press it lightly it’s most likely ready to be eaten. Pears are one of the few fruits that don’t ripen well on the tree.
If you have pears past their prime? This muffin recipe is the perfect way to use them up!
Yes. These muffins freeze beautifully. I make these ahead of time on purpose. To freeze these pear muffins:
First the cool the muffins completely at room temperature. Before placing it in the freezer-safe bag or container. You can keep them up to 3 months.
To reheat the muffins, pop them into a toaster oven at 375°F for 15-20 minutes. Muffins will have some crispy crust that will be delicious too.#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins.
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Pear Almond Muffins
- 1 cup 130g all-purpose flour
- ¼ cup 25g almond flour
- ¼ cup 22.5g rolled oats
- ¼ cup 56g butter, melted
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 large egg
- ½ cup 100g Granulated sugar
- ⅓ cup 76g sour cream
- ½ cup 100g milk
- ½ teaspoon Ground cardamom + extra for sprinkling
- 1 ripe Pears such as Royal Riviera pears, medium dice
- 2 tablespoon sliced almond flakes
- For the muffins: Preheat the oven to 425 degrees. Grease a 10muffin tin with butter, or line with paper muffin cups.
- In a large bowl, combine flour, almond flour, baking soda, baking powder, salt, sugar, rolled oats and sugar. Then add ground cardamom and mix once again and set aside.
- In another bowl combine the melted butter, egg, sour cream, and milk and whisk thoroughly.
- Add the wet ingredients to the dry ingredients and stir together gently until just combined.
- Fold in the diced pear into muffin batter. Make sure not to overmix.
- Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way. Top each muffin with about 1 teaspoon sliced almond and sprinkle with cardamom.
- Bake the muffin at 425°F / 218°C for 8 minutes. Then reduce the temperature to 350°F /176°C and continue to bake until it becomes golden brown in the top for about 10-12 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Cool the muffins for 15 minutes before removing from the pan.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.