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Pear-Walnut Muffins

in Diana's Recipe Book

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(total ratings: 5)
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Servings: 12
Serve these delicious muffins on a chilly autumn or winter's day. They will warm your soul; not too mention your tummy!

1 1/2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon salt
1 large egg
1/2 cup vegetable oil
1/2 cup plain low-fat yogurt
1/2 teaspoon vanilla extract
1 medium pear, cored and finely chopped
3 tablespoons finely chopped walnuts
2 tablespoons brown sugar

1. Preheat oven to 400 degrees F (200 C). Lightly grease 12 muffin cups or line with paper baking cups.

2. In a mixing bowl stir together flour, the 1/2 cup brown sugar, baking powder, cinnamon, ginger, and salt. Make a well in center of flour mixture. In a bowl beat egg; stir in oil, yogurt, and vanilla. Add all at once to flour mixture; stir just until moistened. Stir in pear.

3. Fill prepared muffin cups two-thirds full. For topping, combine walnuts and the 2 tablespoons brown sugar; sprinkle onto batter in cups. Bake in preheated 400 degree F (200 C) oven about 20 minutes or until golden. Serve warm.

Makes 12 muffins.

Date: November 13, 2003


Reviewer: Sheeboo
Awsome base recipe! I made a few subs for a vegan muffin: instead of 1/2 c. yogurt, I used 6 oz vanilla soy yogurt and cut out the egg and sugar (but I did add a dash of honey) and I used 2 over-ripe pears I had sitting around which I cooked for a short while with a dash of salt to make pear sauce. I also used 1 c wheat flour and 1/2 c oats---nice hearty, healthy muffin with a dash of sweet--loved the ginger! Thanks!

Reviewer: Kristin
They were great, thank you!

Reviewer: Kveta Valo
Beautifuly moist and delicious. I have used peaches instead of pears /didn't have any/ but they were just perfect. Thanks

Reviewer: Chef-Boy-Ar-Bakke
Very good. I made changes though. I used wheat flour, to make it sweeter(so they say). And I used hazelnuts, because of people's allergies to walnuts.

Reviewer: Joanne Richards
These were just excellent, so moist and delicious. I used buttermilk instead of yoghurt & pecans instead of walnuts & think I will try adding oats next time. This recipe only made 8 muffins in my muffin tin as I like them quite full.


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