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Ontario Pear Squares with Maple Icing

Pear and maple are a pearfect pair! Make these pear muffins with a delicious maple icing as a dessert or decadent after work/school treat.

To maintain freshness, store muffins in an airtight container for up to 2 days or freeze for up to 1 month. Avoid icing until serving. For added freshness, reheat muffins in a 350˚F (180˚C) oven for 5 minutes.

Makes 12 squares and 1 cup (250 mL) icing.

Ontario Pear Muffins with Maple Icing
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    Pear Muffins:
  • 1 cup (250 mL) Ontario pears, peeled and cubed
  • 1/2 cup (125 mL) sugar
  • 1 cup (250 mL) buttermilk
  • 5 tbsp (75 mL) butter, melted, cooled
  • Zest from 1 lemon
  • 2 eggs
  • 1 1/4 cups(300 mL) flour
  • 3/4 cup (180 mL) cornmeal
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2.5 mL) baking soda
  • 1/2 tsp (2.5 mL) cinnamon
  • 1/4 tsp (1 mL) salt
  • Maple icing:
  • 3/4 cup (180 mL) icing sugar
  • 1/2 tsp (2.5 mL) vanilla extract
  • 1/4 cup (60 mL) maple syrup


    Pear muffins:
  1. Preheat oven to 375˚F (190˚C).
  2. Grease and flour two muffin pans.
  3. Add pears and sugar into a food processor and pulse until coarsely chopped. Set aside for later use.
  4. In a large bowl add buttermilk, butter, lemon zest and eggs; whisk until combined. In a medium-sized bowl add flour, cornmeal, baking powder, baking soda, cinnamon and salt and stir to combine. Add wet ingredients to dry and stir just until combined – do not overmix. Fold in reserved pear mixture. Divide batter evenly among pans. Bake for about 20 minutes, or until a tester inserted in the centre of the muffins comes out clean. Cool completely before removing from pan.
  5. Maple icing:
  6. In a medium-sized bowl, add ingredients. With a whisk, mix until ingredients form a smooth icing consistency. For a thinner consistency, add an extra tbsp (15 mL) of maple syrup.
  7. Presentation: Place cooled muffins on a baking tray lined with parchment or wax paper. Drizzle the icing on top and allow to set for a few minutes before serving.


PER SERVING (1 square): about 224 cal, 4 g pro, 6 g total fat (3.5 g sat fat), 39 g carb, 1 g fibre, 45 mg chol, 221 mg sodium. %RDI: iron 8%, calcium 7%, vit A 5%, vit C 2%.

This recipe was kindly provided by our featured member, Ontario Tender Fruit.