Vanilla Pear Muffins Recipes

Steps:

• In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
• Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
• Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
• Spoon batter into the muffin cups, filling them to the top.
• Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.

Steps:

• Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
• Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
• Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Steps:

• Preheat oven to 350 F (180 C). Grease a large 6-cup muffin pan or regular 12-cup muffin pan with butter.
• To make topping, combine the sugar, walnuts, and cinnamon in a small bowl. Set aside.
• To make the muffins, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
• In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
• Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy.
• Using a large silicone spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix.
• Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the topping, dividing it evenly. Bake until golden, dry, and springy to the touch, 20-25 minutes. A wooden skewer inserted into the center of a muffin should come out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter.

Steps:

• Preheat oven to 350°.
• Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
• Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
• Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
• In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
• Add the dry ingredients, stirring just until evenly moistened.
• The batter will be slightly lumpy.
• Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
• Take care not to break up the fruit; no not overmix.
• Spoon the batter into each muffin cup, filling it level with the rim.
• Sprinkle the muffins with the topping, dividing it evenly.
• Bake until golden, dry, and springy to the touch, 20-25 minutes.
• A pick inserted into the center of a muffin should come out clean.
• Transfer the pans to a wire rack and let cool for 5 minutes.
• Unmold the muffins; serve them warm or at room temperature, with butter.

Steps:

• In a large bowl, combine the first seven ingredients. In a small bowl, beat egg whites on high speed until stiff peaks form. In another bowl, whisk the milk, oil, egg, orange zest and vanilla; stir into dry ingredients just until moistened. Fold in pears, then egg whites. , Coat muffin cups with cooking spray; fill three-fourths full. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes before removing from pan to a wire rack.