Pear Walnut Muffins
These Pear Walnut Muffins are simple to make with big flavor.
How to know if a pear is ripe. Apply gentle pressure to the neck of the pear with your thumb. If it yields to pressure, it’s ripe.
Anjou pears have dense flesh that holds up well in heated applications like baking, poaching, roasting, or grilling and they are delicious when sliced fresh in salads or eaten as an out-of-hand snack.
The recipe for these pear walnut muffins is pretty much a straight forward muffin recipe.
1 large ripe pear peeled, cored and diced (preferably d’Anjou) 1 teaspoon cinnamon 1 tablespoon packed brown sugar 1 1/4 cups all-purpose flour 1/4 teaspoon salt 1 1/4 teaspoons baking powder 1/8 teaspoon baking soda 1/3 cup granulated sugar 1 large egg 1/2 cup full-fat Greek yogurt 1/4 cup apple cider 1/4 cup unsalted butter melted and cooled slightly 1/2 teaspoon vanilla extract ¾ cup chopped walnuts
TIP Sifted flour is much lighter than unsifted flour and easier to mix into other ingredients when forming a cake or muffin batter. When flour is sifted with other dry ingredients, it helps combine them evenly before they are mixed with other ingredients..
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