Last weekend Andrew and I traveled to Columbus, Ohio for a long weekend for a wonderful baby shower that Andrew’s aunt threw us. We had a great time, but as always the days just flew by. It seemed like we had just arrived when we had to turn around and head back home for work. We had a great time, saw lots of friends and family and it made me realize how much I really miss living in Columbus. Before we left, my parents loaded down our SUV with about 10 pounds of pears from their pear tree. The past few years the tree didn’t produce many pears, but for some reason this summer the tree is loaded. Maybe the pear tree loved the super hot and dry summer that we had. Who knows, all I know is that our kitchen is overflowing with tree ripe pears! The pears are so juicy and delicious that we have been eating many out of hand. Saturday morning I decided to whip up a batch of these brown sugar pecan pear muffins. They were devoured within minutes of coming out of the oven! Packed with warm spices, ripe pears and chopped pecans, these muffins were the perfect way to celebrate the unofficial start of fall!
One Year Ago: Overnight Steel Cut Oatmeal
Two Years Ago: Corn Bread with Honey Butter
- 3 cups all-purpose flour
- 1 cups granulated sugar
- 2 teaspoons baking soda
- 1 ¼ teaspoon ground cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 2 large eggs
- 1 cup light brown sugar
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 4 cups finely chopped, peeled, ripe pears (about 6 medium)
- 1 cup pecans, finely chopped
- Preheat oven to 350 degrees F. Line 12 muffin cups with muffin liners or spray with nonstick cooking spray.
- In a large bowl, whisk together the flour, granulated sugar, baking soda, cinnamon, cardamom and salt; set aside.
- In another bowl, whisk together the eggs, brown sugar, oil and vanilla. Using a rubber spatula, make a well in center of dry ingredients; pour egg mixture into well. Gently fold dry ingredients into wet, giving mixture only a few turns until just moistened. Fold in pears and pecans. Divide batter equally among prepared muffin cups, smoothing the tops. Bake until muffin tops are a pale golden and springy to the touch, 25 to 30 minutes. Cool muffins in muffin tin for 5 minutes before serving.
Yields: about 2 dozen
Prep Time: 20 minutes
Bake Time: 30 minutes
Source: adapted from Taste of Home