Pear and Cinnamon Doughnut Muffins

Why Make This Recipe

Pear and Cinnamon Doughnut Muffins are a delightful treat that brings together the warm flavors of cinnamon and the natural sweetness of ripe pears. These muffins aren’t just a snack; they are perfect for breakfast, brunch, or whenever you crave something sweet. With a soft texture and the aroma of cinnamon wafting through your kitchen, they are likely to become a favorite in your home.

How to Make Pear and Cinnamon Doughnut Muffins

Ingredients

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon (plus extra for topping)
• 1 cup diced ripe pears (about 2 medium pears)
• 2 large eggs
• ½ cup whole milk
• Pinch of salt

Directions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and milk until frothy. Gently fold in diced pears.
4. Combine wet ingredients into dry ingredients until just mixed; avoid overmixing.
5. Fill muffin cups two-thirds full and sprinkle with cinnamon sugar if desired.
6. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.

How to Serve Pear and Cinnamon Doughnut Muffins

These muffins are best served warm. You can enjoy them as is, or add a pat of butter on top for an extra touch. Pair them with your favorite coffee or tea for a cozy snack or breakfast.

How to Store Pear and Cinnamon Doughnut Muffins

To store your muffins, place them in an airtight container at room temperature for up to three days. If you want them to last longer, you can freeze them. Just make sure to wrap them tightly in plastic wrap or foil and place them in a freezer-safe bag.

Tips to Make Pear and Cinnamon Doughnut Muffins

1. Choose Ripe Pears: Make sure to use ripe pears for the best flavor and sweetness.
2. Avoid Overmixing: Mix the wet and dry ingredients just until combined to keep your muffins light and fluffy.
3. Customize Toppings: Feel free to add a sprinkle of nuts or chocolate chips on top of the batter before baking for added texture.

Variation

You can substitute the pears with other fruits like apples or even berries. Just make sure to adjust the amount based on the sweetness of the fruit you choose.

FAQs

Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour, but it may change the texture slightly. Start with half whole wheat and half all-purpose if you prefer a lighter muffin.

Can I make these muffins gluten-free?
Absolutely! Use a gluten-free all-purpose flour blend that includes xanthan gum for the best results.

Can I double the recipe?
Yes, you can double the ingredients. Just make sure to bake in batches if your oven or muffin tin can’t accommodate them all at once.

Pear and Cinnamon Doughnut Muffins

Print Recipe

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Delightful muffins combining ripe pears and cinnamon, perfect for breakfast or a sweet snack.

• Author: kaoucheegmail-com
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 ½ cups all-purpose flour
• ¾ cup granulated sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon (plus extra for topping)
• 1 cup diced ripe pears (about 2 medium pears)
• 2 large eggs
• ½ cup whole milk
• Pinch of salt

Instructions

1. Preheat your oven to 350°F (175°C) and prepare a muffin tin with liners.
2. In a large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt.
3. In another bowl, beat the eggs and milk until frothy. Gently fold in diced pears.
4. Combine wet ingredients into dry ingredients until just mixed; avoid overmixing.
5. Fill muffin cups two-thirds full and sprinkle with cinnamon sugar if desired.
6. Bake for 18-20 minutes until golden brown and a toothpick comes out clean.

Notes

Best served warm, optionally with butter. Store in an airtight container at room temperature for up to three days, or freeze for longer storage.

Nutrition

• Serving Size: 1 muffin
• Calories: 220
• Sugar: 12g
• Sodium: 150mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 1g
• Protein: 4g
• Cholesterol: 50mg

Keywords: doughnut muffins, pear muffins, cinnamon muffins, breakfast, brunch