Pear Date and Cream Cheese Muffins
Elevate your breakfast game with these Pear Date and Cream Cheese Muffins, a delightful fusion of tender spiced batter, sweet pears, and chewy dates with a luscious swirl of tangy cream cheese. Perfectly moist and bursting with warm cinnamon flavor, these muffins are easy to prepare, thanks to a seamless blend of pantry staples and fresh fruits. The secret to their irresistible charm lies in the creamy surprise at the center, making every bite a decadent treat. Ideal for brunch gatherings or an indulgent grab-and-go snack, these muffins balance wholesome ingredients with a hint of sweetness. Ready in just under an hour, they’re a must-try recipe for anyone looking to add a gourmet twist to their morning routine.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 0.5 teaspoons salt
- 0.75 cups granulated sugar
- 0.25 cups brown sugar (packed)
- 2 large eggs
- 0.5 cups unsalted butter, melted
- 1.5 teaspoons vanilla extract
- 0.75 cups buttermilk
- 1.5 cups ripe pears, diced (peeled if desired)
- 0.75 cups chopped dates
- 4 ounces cream cheese, softened
- 0.25 cups powdered sugar
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a medium-sized bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, combine the granulated sugar, brown sugar, and melted butter. Whisk until smooth. Add the eggs one at a time, whisking well after each addition.
Stir in the vanilla extract and buttermilk until combined.
Gradually mix the dry ingredients into the wet ingredients. Do not overmix; stir until just combined.
Gently fold in the diced pears and chopped dates until evenly distributed throughout the batter.
In a small bowl, mix the softened cream cheese with powdered sugar until smooth and creamy.
Fill each muffin cup about 2/3 full with the batter. Drop about 1 teaspoon of the cream cheese mixture into the center of each muffin. Use a toothpick or butter knife to swirl the cream cheese mixture slightly into the batter.
Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the muffin (avoiding the cream cheese) comes out clean.
Allow the muffins to cool in the pan 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 in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
3634 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 153.8 g | 197% | |
| Saturated Fat | 91.7 g | 458% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 776 mg | 259% | |
| Sodium | 3441 mg | 150% | |
| Total Carbohydrate | 527.3 g | 192% | |
| Dietary Fiber | 15.3 g | 55% | |
| Total Sugars | 321.5 g | ||
| Protein | 53.7 g | 107% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 584 mg | 45% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 1652 mg | 35% | |
*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.
