Small nuggets of ripe pear are a surprise in either bite-sized or full size muffins. Wonderful with fresh pear butter! You can also use mini muffin pans and bake at 425 degrees for 15 minutes. Anjou pears can be substituted when Bartletts aren’t available.
10 minPrep Time
25 minCook Time
35 minTotal Time
- 2 cups (500 mL) all-purpose flour
- 1/2 cup (125 mL) granulated sugar
- 1 tbsp (15 mL) baking powder
- 1/2 teaspoon (2.5 mL) salt
- 1 cup (250 mL) milk
- 1 large egg, beaten
- 1/4 cup (60 mL) melted butter, cooled
- Zest of 1 lemon
- 1 cup (250 mL) diced Bartlett USA Pears (about 2 medium pears)
- 1/2 cup (125 mL) chopped walnuts or pecans
- Preheat oven to 425ºF (220ºC) degrees. Sift together flour, sugar, baking powder, and salt. In a separate bowl, beat together milk, beaten egg, butter, and lemon zest.
- Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.
- Grease muffin pans with a non-stick spray, butter or oil OR line with paper liners. Fill muffin cups 2/3 full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.
You can also use mini muffin pans and bake at 425 degrees for 15 minutes.
This recipe is provided thanks to USA Pears.