Description
A delightful autumn muffin featuring juicy pears, tart cranberries, and a warm blend of cinnamon and nutmeg.
Ingredients
2 cups all-purpose flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
2 large eggs, room temperature
1/2 cup milk
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/2 cups diced pears (about 2 medium pears)
1 cup fresh or frozen cranberries
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt until well combined.
Step 3: In a separate medium bowl, whisk the eggs, milk, oil, and vanilla extract until smooth.
Step 4: Pour the wet ingredients into the dry ingredients and gently fold with a spatula until just combined; do not over-mix.
Step 5: Gently fold in the diced pears and cranberries until evenly distributed through the spiced pear and cranberry muffins batter.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Ensure pears are ripe but firm for the best texture. If using frozen cranberries, do not thaw before adding to the batter.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 285
- Sugar: 18g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 35mg
