Pear and Walnut Muffins
Elevate your breakfast or snack game with these irresistible pear and walnut muffins, a delightful combination of tender fruit and crunchy nuts baked into a moist, spiced batter. The natural sweetness of ripe pears is perfectly complemented by the earthiness of chopped walnuts, while a touch of cinnamon adds cozy warmth to every bite. Made with buttermilk for a soft and fluffy texture, these muffins are easy to whip up in just 15 minutes of prep time and bake to golden perfection in under 25 minutes. Perfect for busy mornings or a comforting treat, they’re best served fresh with a cup of coffee or tea. Plus, they store beautifully, making them a great make-ahead option for the week! Tags: pear and walnut muffins, easy muffin recipes, fruity muffins, breakfast ideas, baked goods with fruit and nuts.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 0.75 cups granulated sugar
- 2 teaspoons baking powder
- 1 teaspoons ground cinnamon
- 0.25 teaspoons salt
- 0.75 cups buttermilk
- 0.5 cups vegetable oil
- 2 units large eggs
- 1 teaspoons vanilla extract
- 1.5 cups ripe pears, peeled, cored, and diced
- 0.75 cups walnuts, chopped
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease it lightly.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, ground cinnamon, and salt. Stir to evenly distribute the dry ingredients.
In a separate bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined.
Pour the wet ingredients into the bowl with the dry ingredients. Stir gently until just combined, being careful not to overmix. The batter should be slightly lumpy.
Fold in the diced pears and chopped walnuts, ensuring they are evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 of the way full.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3425 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 183.3 g | 235% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 67.6 g | ||
| Cholesterol | 392 mg | 131% | |
| Sodium | 1828 mg | 79% | |
| Total Carbohydrate | 416.3 g | 151% | |
| Dietary Fiber | 24.9 g | 89% | |
| Total Sugars | 197.9 g | ||
| Protein | 59.2 g | 118% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 418 mg | 32% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 1450 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
