Receta Pear, Cherry and Pecan Muffins
Homemade muffins are a hard sell. There are few things better than waking up to a still warm muffin, spread with butter and paired with a steaming cup of coffee, but to deliver morning bliss much is asked of the cook.
He or she must stumble downstairs before everyone wakes, pull out mixing bowls, flour, and vanilla, properly measure ingredients, and remember to preheat the oven. As the rest of the house wakes to the smells of baking alchemy, the cook washes dishes.
Baking breakfast muffins might be the greatest declaration of culinary love. Fortunately, it’s easy to say “I love you” with these Pear, Cherry, and Pecan Muffins.
I don’t need an alarm clock to get me out of bed and baking when these are on the menu. Packed with chunks of juicy Bartlett pears, dried cranberries, and buttery pecans, everything is held together by a spiced batter that when baked produces a moist and flavorful crumb. With no mixer required, preparing these muffins is straightforward – a nice perk for the bleary-eyed cook with an appetite.
These muffins are best eaten straight from the oven, but save well in an airtight container for a couple of days. To reheat the next morning, I like to cut the muffin in half and toast it, cut side up, in my toaster. Thanks to the pears these muffins tend to go from moist to a little soggy, especially in their centers, upon sitting. A quick toast in the oven remedies this and with a little butter they are almost as good as when they were first baked. Happy baking!
Makes about 15 large muffins
It’s easy to tell someone you love them with these flavorful muffins. I think these muffins are best when eaten straight out of the oven, but they are also delicious at room temperature or toasted the next day.
- 1 cup granulated sugar
- 2/3 cup canola oil
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 1 ½ cups all purpose flour
- ¾ cup whole wheat flour
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- 1 teaspoon kosher salt
- 3 Bartlett pears, peeled, cored, and roughly diced (yields about 3 ½ cups diced pears)
- 1 cup roughly chopped pecans
- ½ cup dried cherries
Place racks in the top and bottom thirds of the oven. Preheat the oven to 325 degrees and line a muffin pan with liners.
Whisk together the sugar, canola oil, eggs, and vanilla extract in a large bowl until smooth.
In a medium bowl, whisk the flours, baking soda, cinnamon, ginger and salt in a medium bowl until combined.
Stir the pears, pecans, and dried cherries into the oil-sugar mixture. Stir in the dry ingredients using a rubber spatula to combine. The batter will be very thick.
Spoon the batter into the muffin liners filling each one about 2/3s of the way full. Place a muffin pan on each rack in the oven and bake for about 25 to 30 minutes, switching the muffin pans about halfway through cooking. Muffins are done when a skewer inserted into the middle of each muffin comes out clean.
Remove the muffins from the oven and let cool briefly in the pan before turning out on a wire rack. Serve warm or allow muffins to cool completely and store in an airtight container for 2 to 3 days.
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