Autumn Pear Muffins

20151103_190809

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!)

20151103_170029

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.

20151103_171315  20151103_172052

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!

20151103_174417

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!

20151103_174428

Autumn Pear Muffins

  • Servings: 12
  • Time: 45 min
  • Print

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.

Perfect blueberry muffins

20150517_080442

Berries are a perfect way to start off a sunny morning -even a weekday one! Blueberries, strawberries, raspberries, blackberries….I just love them all!

20150515_064109

I hope you have had the opportunity to try my raspberry scones! They are divine. Although I debated another scone recipe this morning, I went for buttery streusel topped blueberry muffin instead. This recipe is adapted from the original at the Café Sucre Farine. The recipe called for the blissful combination of lemon and blueberries! Heavenly!

20150515_065111

This recipe is so easy – I mean it. Even though the original recipe calls for creaming the butter and sugar, I decided to skip that step, mainly because I have made several batches of muffins before and I felt confident the muffins will turn out just fine without this additional step.

20150517_080431

So, grab yourself the basic ingredients I am sure you already have in your pantry and whip up this recipe in time for a great grab n’ go breakfast.

Perfect Blueberry Muffins

  • Servings: 12
  • Time: 45 min
  • Print

Ingredients

Crumb topping

3 tablespoons butter, melted
¼ cup demerara sugar
½ cup all-purpose flour
½ cup oatmeal
¼ cup finely chopped almonds

Muffins
1 cup whole wheat flour
1 cup all-purpose flour
1 ½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
3 tablespoons butter, melted
¼ cup oil
¾ cup sugar
2 large eggs
¼ cup light sour cream
¼ cup milk mixed with 1 tablespoon lemon juice (set aside for 5 min)
Grated lemon zest from 1 lemon
1 teaspoon vanilla
1 ½ cups frozen wild blueberries
Glaze (Optional)
3 tablespoons lemon juice
1 cup powdered sugar

Preparation
1. Heat the oven to 375F. Spray a 12-cup muffin pan with nonstick cooking spray and set aside. You can also use muffin liners.
2. Prepare the streusel topping by combining all ingredients till crumbly. Set aside.
3. In a large bowl, sift together the flours, salt, baking powder, baking soda and sugar.
4. In a smaller bowl, lightly whisk the eggs. Whisk in the sour cream, curdled milk, oil, melted butter, lemon zest and vanilla.
5. Gently stir in the wet ingredients into the dry mixture just until moistened.
6. Fold in the frozen berries taking care to avoid breaking too many berries. I say this because it is inevitable your batter is going have bluish tint running through it no matter how careful you are! 
7. Spoon the batter into the muffin pan. Don’t level the batter. Top with a generous amount of the streusel topping.
8. Bake the muffins for 5 minutes at 375F. Decrease heat to 350F and continue baking for another 20-25 minutes till the tops are golden and the muffin is cooked through.
9. Remove from the oven, let cool in the pan for 5 minutes. Carefully remove the muffins from the tin and let cool on a wire rack till completely cool.
10. While the muffins are cooling, prepare the glaze (optional) by vigorously stirring together the lemon juice and powdered sugar to a “drippable” consistency (say, like honey).
11. Lightly drizzle over the muffins. Let set.
12. Store muffins tightly covered for up to 5 days.

Pineapple Muffins

20140223_184010[1]
This recipe was the result of my attempt to use up a bunch of crushed pineapple I had leftover. I debated between a cake and a muffin. The more I considered the options, the more I was leaning towards a muffin. Ultimately, one has to think of the end users – in this case, primarily my kids.

20140223_180616[1]  20140223_180853[1]

Muffins are a great grab ‘n go breakfast item – especially if they are homemade with some love added to it in the form of healthier ingredients. This was you don’t feel like your kids are eating cupcake for breakfast.

  20140223_183902[1]  20140224_070812[1]

This is a rather simple recipe that could be put together in a jiffy. I actually made these while also preparing dinner.

Pineapple Muffins

  • Servings: 12
  • Time: 20 min plus baking time
  • Print

Ingredients
1 1/2 cups all purpose flour
1/2 cup wheat germ
1 tablespoon ground flax
1/2 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 20-oz can crushed pineapple, undrained
2 eggs
1/2 cup minus 2 tablespoons sugar
1 tablespoon oil
1 teaspoon vanilla
1/2 cup fresh or frozen blueberries (if frozen, thaw and drain)
1 tablespoon flour

Preparation
1. Preheat oven to 400F.
2. Combine all dry ingredients from flour till baking powder in a large bowl.
3. Lightly whisk eggs and combine with crushed pineapple, oil, vanilla and sugar in a small bowl.
4. Slowly add wet ingredients to dry ingredients and stir gently to combine.
5. Coat blueberries in a tablespoon of flour so they don’t sink to the bottom of the muffins.
6. Slowly stir in the berries.
7. Scoop the batter and fill a 12-muffin pan almost to full. You can either use a paper liner or spray the pan with non stick spray. I went with latter to get a nice golden color.
8. Bake for about 18-20 minutes till muffin tests done (insert toothpick and see if it comes out clean).
9. Cool in the pan for 10 minutes and remove for storage.