Overview
Jumbo Spiced Pear Muffins
By Amy // Posted Aug 1, 2021 // Category Muffins
I love it when there’s a recipe you can quickly whip up and also use overripe fruit that you’d probably chuck out. My Jumbo Spiced Pear Muffins do just that!
Not only do pears taste best in the winter and autumn, they really abundant and cheap right now.
These muffins are super moist, light and the spices compliment the pears so nicely. They’re not overly sweet as well, so the diced pears add a nice sweetness to the muffin.
Make sure you read my tips below to see what other toppings you can add on top.
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tips
1. Ingredients
I recommend using ripe pears in this recipe. Make sure you dice it small as it will help the pear not sink to the bottom. I used Packham pears but Bosc, Anjou, and Bartlett are all good options to use as well. Also, if you don’t have Greek yoghurt, just normal yoghurt would be ok in this recipe as well.
2. Equipment
I used a Wiltshire 6 Cup Texas Muffin Tin I bought from BigW (9cmx4xm). But you can use this Jumbo tin from Amazon (click on link) as well. Also, you need two mixing bowls (1 medium, 1 large) and spatula and whisk. That’s it, not stand mixer or electric mixer needed.
3. Room temperature ingredients
Your eggs and yoghurt need to be at room temperature. Simply leave them on the counter for a few hours before baking. Room temperature ingredients in this bake will help your bake cook at the right time and not longer as cold ingredients can increase the baking time.
4. Don’t overmix
Please be careful not to overmix the batter. When you add the dry ingredients to the wet, you need to fold it very gently. Scrape the sides and bottom as you fold and stop just as the ingredients come together and when there are no visible flour pockets.
4. Customise to your liking
Preheat your oven to 180C (350F) and spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) with some neutral oil.
Prepare the wet ingredients. In a large mixing bowl, put the brown sugar, eggs, vegetable oil and Greek yoghurt into the bowl and whisk well.
Prepare the dry ingredients. In a medium sized mixing bowl, sift the self raising flour and the ground spices (cinnamon, ginger, nutmeg) into the bowl. Mix with a fork or whisk to incorporate evenly.
Place the dry ingredients on top of the wet ingredients. Using a spatula gently fold the wet and dry ingredients together, ensuring you also scrape the sides and the bottom as you fold. Stop folding as the batter just comes together. Add the diced pear on top of the batter and gently fold until incorporated throughout the batter.
Distribute the muffin batter equally into the sprayed muffin tins. Place sliced pear on top of the muffin batter as decoration. Bake for around 23-25 minutes or until a skewer comes out clean. Let the muffins cool completely before dusting some icing sugar on top. Muffins are best eaten on the day they are made. Keep in a airtight container in the fridge for up to 5 days.
Ingredients
Directions
Preheat your oven to 180C (350F) and spray a large muffin tin (cup size 9cm x 4cm, 6 cups in total) with some neutral oil.
Prepare the wet ingredients. In a large mixing bowl, put the brown sugar, eggs, vegetable oil and Greek yoghurt into the bowl and whisk well.
Prepare the dry ingredients. In a medium sized mixing bowl, sift the self raising flour and the ground spices (cinnamon, ginger, nutmeg) into the bowl. Mix with a fork or whisk to incorporate evenly.
Place the dry ingredients on top of the wet ingredients. Using a spatula gently fold the wet and dry ingredients together, ensuring you also scrape the sides and the bottom as you fold. Stop folding as the batter just comes together. Add the diced pear on top of the batter and gently fold until incorporated throughout the batter.
Distribute the muffin batter equally into the sprayed muffin tins. Place sliced pear on top of the muffin batter as decoration. Bake for around 23-25 minutes or until a skewer comes out clean. Let the muffins cool completely before dusting some icing sugar on top. Muffins are best eaten on the day they are made. Keep in a airtight container in the fridge for up to 5 days.
Servings 6
- Amount Per Serving
- Calories 398
- % Daily Value *
- Total Fat 22.1g34%
- Saturated Fat 3.4g17%
- Cholesterol 58mg20%
- Sodium 224mg10%
- Potassium 147mg5%
- Total Carbohydrate 45.3g16%
- Dietary Fiber 3.4g14%
- Sugars 19.5g
- Protein 6.4g13%
- Calcium 26%
- Iron 10%
- Vitamin D 5%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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