Sunday, March 23, 2008

Pear Walnut Muffins

I have been trying to cook more, and had success with these Pear Walnut Muffins (in anticipation of the brunches I hope to host this Spring). The recipe I used was out of the "Bride and Groom Cookbook" from Williams-Sonoma, but the one below (from is almost exactly the same:


  • 1 1/2 cups all-purpose flour
  • 1/2 cup brown sugar, packed
  • 2 1/4 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1 medium pear, peeled and chopped finely
  • 1 egg
  • 1/2 cup yogurt, plain
  • 1 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • .
  • Topping Mixture:
  • 3 to 4 tablespoons finely chopped walnuts or pecans
  • 3 to 4 tablespoons packed brown sugar


Preheat oven to 350 degrees.

Sift first six ingredients together into a large bowl, rubbing the sugar through the sifter. Stir in chopped pear.

Whisk together egg, yogurt, vanilla and oil. Stir into dry ingredients until just combined.Do not over mix. Fill greased muffin cups about 2/3 full.

Mix topping ingredients together. Sprinkle topping mixture over each muffin. Bake for 20 to 25 minutes, until lightly browned.
Makes 8 to 9.

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