Hazelnut Pear Muffins Recipes

PERFECT PEAR MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
• Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
• Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
• Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
• Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
• Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

PEAR HAZELNUT LOAF, MINI-BUNDTS, OR MUFFINS

Steps:

• NOTE VARIOUS OVEN TEMPS FOR DIFFERENT PAN SIZES!
• Preheat oven to 400°F for muffins, mini loaves and mini Bundts. Or, 375°F for a 9x5 metal loaf pan. (Reduce oven temperature to 350F for Pyrex loaf pan).
• Coat pan(s) with cooking spray.
• Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
• Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined.
• Add pears and toasted hazelnuts. Stir just to combine; do not over mix.
• Transfer batter to the prepared pan(s). Top with additional hazelnuts, if desired.
• Bake until golden brown and a wooden skewer inserted into the center comes out clean,.
• NOTE BAKE TIMES FOR DIFFERENT PAN SIZES: .
• 22 to 25 minutes for muffins or mini Bundts,.
• 35 minutes for mini loaves baked at 400F,.
• 1 hour 10 minutes for a 9x5 metal loaf pan baked at 375F, or REDUCED to 350°F for Pyrex.
• Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack.
• Tips & Notes:.
• Whole-wheat pastry flour, lower in protein than regular whole-wheat flour, has less gluten-forming potential, making it a better choice for tender baked goods. You can find it in the natural-foods section of large supermarkets and natural-foods stores. Store in the freezer.
• No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
• Pan Options: Each of these recipes will make 1 large loaf (9-by-5-inch pan), or 3 mini loaves (6-by-3-inch pan, 2-cup capacity), or 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake), or 12 muffins (standard 12-cup, 2 1/2-inch muffin pan).

HAZELNUT-PEAR MUFFINS

Steps:

• Preheat oven to 350 degrees. Line 16 cups oftwo 12-cup muffin tins with baking cups,and lightly coat each with cooking spray.
• Whisk together sugar, flours, baking soda,and 1/4 teaspoon salt in a large bowl. Whisktogether milk, yogurt, eggs, and orange zestand juice in a medium bowl. Fold milkmixture into flour mixture, then gently foldin pears until combined.
• Spoon batter into baking cups until eachis three-quarters full. Sprinkle with hazelnuts.Bake until a toothpick inserted into thecenter of each comes out clean, about 20 minutes.Transfer pans to wire racks, and letcool for 10 minutes. Turn out muffins ontoracks, and let cool completely.