Autumn Pear Muffins

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My calendar says we are into November! That means, we have fallen back an hour and old Mr. Winter is looming closeby! Autumn colors should have vanished by now and the trees should be as bare as a smoky BBQ rib, licked clean! (how I miss summer!); air outside should be crisp and cool prepping our skin for the winter freeze! But, what a treat that the fall foliage is still lurking and the temps are so atypical for November! Seriously, it was in the 70’s one day this week! I am definitely not complaining by the slightest bit! Linger as long as you would like warm temp! The longer you linger, the shorter will be winter! (guess vestiges of my poetry days are still around!)

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I digress. So, yes, the warm temps and abundance of sunshine did the obvious – put me a great baking mood! I was all out of homemade muffins that I could easily pack for kids’ breakfast or snack and decided to bake a batch. It’s autumn after all, so the big question was whether to bake apple or pear muffins! Apple somehow makes you believe, summer just eased into early fall! Pear on the other hand kind of serves as a gentle push that nudges you into winter! Wouldn’t you agree? So, anyway, I had both the fruits in abundance, but caved in for the latter! Yum, my very first attempt at a pear muffin recipe.

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I figured pears would easily substitute for apples in my usual muffin recipe, but I wanted to try a new one. As much as I would like to say this is my original recipe, it is not. The original is found here. I did make some modifications to give it my own little twist. Original ratios still remain though. I swapped out the milk with buttermilk (my favorite in baked goods) and added a streusel topping. And caramel! The last addition is not recommended at all as it is best done after baking and right before serving. Even though the caramel added another layer of sweetness to a not-overly-sweet muffin, I didn’t have the appearance I was going after! Oh well!

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These muffins are beyond delicious! Super autumny, super delicious, super moist and simply everything a muffin should be! 🙂 So, seriously, if you never tried any of my other recipes at all, you have to try this! It’s that good!

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Autumn Pear Muffins

  • Servings: 12
  • Time: 45 min
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Ingredients
1/2 cup dark brown sugar, lightly packed
1/4 cup sugar
1 stick unsalted butter, softened
2 large eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup white whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup buttermilk
3 medium sizes Bosc pears, cut into 1/2′ cubes

Streusel topping
2 tablespoons of the dry mix (see instructions)
1/4 cup old-fashioned oats
1/4 teaspoon ground cinnamon
1 tablespoon brown sugar
Dulce de leche, optional (lessons learned: Drizzle after baking!)
1 tablespoon butter
1 tablespoon chopped crystalized ginger

Preparation:
1. Preheat oven to 425F. Spray a muffin pan or line with baking liners. Set aside.
2. Sift the flours with baking powder baking soda, spices and salt. Take 2 tablespoons of the dry mix and set aside for the streusel topping.
3. Prepare the streusel by mixing all the streusel ingredients till they are crumbly. Set aside.
4. In a large bowl, cream the butter and sugar till light and fluffy.
5. Add eggs, one at a time, mixing well after each addition. Add the vanilla and beat well.
6. Using a rubber spatula, stir 1/3rd the flour, folding lightly. Add half the butter milk. Add the other third of the flour and follow with remaining buttermilk. Fold in the remaining flour with the pears. As with any muffin recipe, don’t overmix! The batter will be quite thick and super delicious looking! 🙂
7. Spoon the batter evenly across all 12 muffin cups. Sprinkle the streusel topping over the batter and lightly press so they stick to the batter. Drizzle some dulce de leche (caramel) over the streusel. Place in the oven, reduce heat to 400F and bake for 22-25 minutes.
8. When the muffins are done, remove from the oven, let stand for 5 minutes, move to cooling rack and let them cool completely. The muffins can be stored in airtight container at room temperature for 3-5 days.

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First and foremost, I must apologize to anyone that visits this blog for my extreme tardiness in posting new recipes lately. I won’t lie – I truly, honestly, sincerely felt so guilty not doing it, but something or the other kept me away. So, here I am, trying to keep up my promise to post the recipe for the simply wonderful and autumny apple muffins that I had posted a picture of earlier this week!

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Something about fall and the crisp air! As the temperature drops, apples take on a whole new dimension! They somehow make fall the best season and they also try to comfort you into believing winter wont be that terrible after all. I have tried to play around with several recipes, but wanted to try a recipe that not only looked great, but also tasted wonderful! That’s when I stumbled upon this recipe on Sally’s Baking Addiction. She has great recipes on her site – so if you are looking for some comfort recipes, you should visit her site. 🙂

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So, back to this recipe…true to what she mentions in her recipe, these muffins do rise well, and taste so cake-like and full of apple goodness. I did use some apple cider in the wet ingredients per one of the reader comments and skipped the glaze. Honestly, I don’t think the glaze is really needed except for that picture perfect oozy look! Yum!

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Whip up these muffins this weekend and watch them disappear!

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Autumn Apple Muffins

  • Servings: 12
  • Time: 25-30min
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Ingredients
Muffin Batter
1/2 cup unsalted butter, softened to room temperature
1/3 cup dark brown sugar, packed
2 tablespoons granulated sugar
2 large eggs at room temperature
1/2 cup plain, fat free Greek (or regular) yogurt
1 teaspoon ground cinnamon (better the quality, better the cinnamony goodness)
2 teaspoons vanilla extract
1 cup white, whole wheat flour
3/4 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup apple cider
2 small Gala apples (or any firm kind), peeled and chopped into 1/4 inch cubes

Crumb Topping
1/4 cup packed dark brown sugar
1/4 cup rolled oats
1 Tablespoon granulated sugar
1 teaspoon ground cinnamon
1/4 cup unsalted butter, melted
1/4 cup all-purpose flour

Preparation
1. Preheat oven to 425F. Line a muffin pan with 12 liners and set aside.
2. Prepare the crumb topping: Combine all ingredients and gently toss together till they are crumbly. Set aside (wow, that was easy!)
3. Using a handheld mixer, cream butter. Add the sugars and beat for another 2-3 minutes.
4. Beat in the eggs, yogurt, ground cinnamon and vanilla extract. Scrape down the sides and bottom of the bowl and set the bowl aside.
5. In a separate bowl, toss together the flours, baking soda, baking powder and salt. Pour the wet ingredients into the dry ingredients and slowly mix with a rubber spatula or whisk. Add the milk, gently stirring to mix in. Small lumps are OK. Fold in the apples.
6. Spoon the muffin batter evenly between the 12 muffin cups. The tins will be quite full, which is great for making tall-domed muffins!
7. Distribute the crumb topping evenly over all the batter, pressing lightly with your hands so the crumbs will stick to the baked muffins.
8. Bake the muffins for 5 minutes at 425°F, then reduce heat to 350F and continue baking for another 20-25 minutes, till the top is golden and muffin tests done.
9. Let the baked muffins stay in the pan for about 5 minutes before removing them to a cooling rack to cool completely. Cooled muffins can be stored at room temperature for about 5 days. These freeze well as well.

Enjoy!