Pear Upside Down Muffins
Indulge in the sweet sophistication of Pear Upside Down Muffins, where caramelized pears meet warm spices for a delightful twist on a classic baked treat. These tender muffins feature a buttery brown sugar glaze that transforms ordinary pears into golden, syrupy perfection, beautifully displayed on top after baking. Infused with hints of cinnamon and ginger, the fluffy, moist base bursts with comforting fall flavors. Ready in just 45 minutes with simple pantry staples like flour, milk, and vanilla, these muffins are perfect for breakfast, brunch, or a mid-afternoon snack. Serve them warm for an irresistible combination of soft cake and luscious fruit topping, and watch them disappear! Perfect for seasonal gatherings or cozy mornings, this easy pear dessert is guaranteed to impress.
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Recipe Information
Ingredients
- 6 tbsp unsalted butter
- 0.5 cup light brown sugar
- 2 medium ripe pears
- 1.5 cups all-purpose flour
- 0.5 cup granulated sugar
- 1.5 tsp baking powder
- 1 tsp ground cinnamon
- 0.5 tsp ground ginger
- 0.25 tsp salt
- 0.75 cup milk
- 0.25 cup vegetable oil
- 1 large egg
- 1 tsp vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 12-cup muffin tin or line it with paper liners.
In a small saucepan, melt 4 tablespoons of unsalted butter over medium heat. Stir in the light brown sugar and cook until the mixture is smooth and bubbly, about 1-2 minutes.
Divide the brown sugar-butter mixture evenly among the muffin cups, about 1 teaspoon per cup.
Peel, core, and thinly slice the pears. Arrange 2-3 pear slices over the brown sugar mixture in each muffin cup. Set aside.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, ground cinnamon, ground ginger, and salt.
In another bowl or large measuring cup, whisk together the milk, vegetable oil, egg, and vanilla extract.
Pour the wet ingredients into the dry ingredients and mix gently until just combined. Avoid overmixing, as it can result in dense muffins.
Using a spoon or ice cream scoop, divide the batter evenly among the muffin cups, covering the pear slices.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Allow the muffins to cool in the pan for about 10 minutes. Run a knife around the edges of each muffin to loosen, then carefully invert the pan onto a large tray or plate so the caramelized pears are on top.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 2 days.
Nutrition Facts
Calories |
2868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.4 g | 174% | |
| Saturated Fat | 53.8 g | 269% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 388 mg | 130% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 406.9 g | 148% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 244.3 g | ||
| Protein | 32.9 g | 66% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 421 mg | 32% | |
| Iron | 10.3 mg | 57% | |
| Potassium | 1126 mg | 24% | |
*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.
