Warm and comforting, these Pear Cardmom Muffins will feel like a big hug this morning.
Making muffins seems simple enough and you can always prepare the batter, while the coffee is brewing because it’s super quick and easy. A basic muffin batter that’s flecked with a bit of wheat flour for an earthy taste works with a warming cardamom spice. Pears are beautiful with cardamom — one slightly sweet and the other rustic, yet fragrant — a perfect match.
I like to serve them with a smear of salted butter, yet sometimes a slathering of cream cheese can be quite enjoyable. Serve them warm — they’re best that way.
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Ingredients
1 cup whole wheat or whole white wheat flour
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons butter, room temperature
2/3 cup light brown sugar
1/4 cup granulated sugar + more for sprinkling
1 teaspoon vanilla extract
2 teaspoons ground cardamom
2 large eggs
2/3 cup buttermilk
1 large pear, diced – any variety
(Makes 12 Muffins)
To Prepare:
- Preheat oven to 400 degrees (375 degrees convection). Spray muffins pan with cooking oil, set aside.
- In a large bowl, whisk together flours, baking powder, baking soda, and salt.
- In a stand mixer or large bowl, cream together butter and sugars for 3 minutes. Add vanilla and cardamom, beat for 1 minute. Add eggs and continue to mix on high for 2 minutes.
- Add buttermilk, while mixer in running on low speed. Remove bowl and stir pears in by hand. Scoop batter into prepared pan and sprinkle tops with sugar, about 1/4 teaspoon each.
- Bake for 20-22 minutes, or until golden brown. Remove and let cool for 8 minutes before removing muffins from pan. Enjoy!
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