Maple Pear Muffins
Maple Pear Muffins are really wonderful. Since these muffins have oatmeal, they’re on the hearty side. Pecans provide crunch and texture and pears provide that fruity flavor we enjoy. I used maple syrup instead of sugar or honey, and maple extract makes them pop in flavor. Cinnamon frosting makes them rich and decadent. Yes, they’re wonderful.
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A couple of months ago my husband and I were invited to a Trustee meeting with his former employer. Those take place over several days. We stayed in a local hotel, ate meals with those participating and attended many of the functions with former friends and colleagues. The former COO of the company was retiring after 35 years of service.
He and his wife were so good to us that I wanted to bake up a batch of goodies for them as a personal send-off from us. (They’ve always enjoyed our Christmas cookies over the decades). So I made up a batch of Reese’s Peanut Butter Cup Surprise Brownies for them (and they’re kids and grandkids who were in town for the ceremony.) I gave a batch of Chocolate Chip Almond Cookies to the new President and his wife. I divvied out Pear Squares to two of the gals who are event planners and organize these meetings each year. Other friends received Monster Brownies who were rotating off the board.
When I bought the pears for the Pear Squares, I wasn’t sure how many I would need so I got a couple of bags of them. Needless, to say, I overbought and needed to come up with some ideas on how to use all those extra pears. I decided to make up a batch of Maple Pear Muffins and Pear Streusel Muffins with some of those extra pears.
Let me stress two things: if you want to taste the maple flavoring in this recipe, you really need to purchase a bottle of Maple Extract. You’ll probably need to get it at a higher end grocery store–Walmart rarely carries it. We usually get it at Kroger or H-E-B. I would even use a little in the icing if I hadn’t run out of it.
Second, these are hearty, slightly dense muffins, they’re not light and fluffy like cupcakes. They are totally delicious and drool-worthy especially with cinnamon icing over top. But if you’re expecting cupcakes, that’s not what you’ll get with these muffins. You’ll find that one will be quite satisfying, rather than eating two or three of the lighter fare.
Maple Pear Muffins can be made any time of the year, but they’re really wonderful for a weekend, company or holiday breakfast. Make up a batch for Easter, Mother’s Day or Father’s Day. They are sure to be enjoyed by all and vanish in the wink of an eye!
Maple Pear Muffins are spectacular!
These muffins are filled with pears, pecans, oatmeal, Maple Syrup and Maple extract. They just pop in flavor.
The cinnamon icing is totally drool-worthy.
Here’s what I did.
I used these ingredients for the muffins.
Place flour, brown sugar, oatmeal, cinnamon, nutmeg, salt and baking powder in a mixing bowl.
Stir ingredients to combine; set aside.
Combine egg, butter, maple extract and half and half in a medium mixing bowl. My butter was softened, but I think it’s better if the butter is melted instead.
Whisk ingredients to combine.
Add pears, pecans and Maple Syrup.
Stir ingredients to combine.
Add wet ingredients to dry ingredients.
Stir ingredients just enough to combine. Do not overmix the batter.
Place muffin liners in muffin tins. Spray well with cooking spray to coat well. Spoon batter into the muffin tins all the way to the top. Bake in a preheated oven at 425 degrees for five minutes. Reduce heat to 350 degrees and bake an additional 15-20 minutes or until a toothpick inserted in center comes out clean. Remove from oven.
I used these ingredients for the icing. I would prefer maple extract to vanilla but I ran out.
Place powdered sugar, cinnamon and vanilla (or maple extract) in a small mixing bowl.
Add half-and-half a little at a time whisking in every tablespoonful. Use only as much as you need to get a really thick icing.
Whisk ingredients to combine.
Remove muffins from tins and place on a wire rack. Drizzle cinnamon icing over top of cooled muffins.
Eat and enjoy.
Store leftovers in air-tight container.
Maple Pear Muffins will also freeze well if you want to save some for later.
Here’s the recipe.
MAPLE PEAR MUFFINS
(My own concoction)
Maple Pear Muffins
- 2 12-tin regular muffin tins
- 16 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 small mixing bowl
- 1 whisk
- 1 wooden spoon
- 1 nut chopper if nuts are not previously chopped
- 1 sharp knife to peel, pare and dice pears
- measuring cups
- measuring spoons
- 2 cups UNBLEACHED all-purpose flour (Bleached flour toughens baked goods)
- 1/2 cup old-fashioned oatmeal
- 3 tsp. baking powder
- 1/4 tsp. sea salt
- 2/3 cup light brown sugar packed
- 1 tsp. cinnamon
- 1/8 tsp. nutmeg
- 1 tsp. Maple Extract (don't omit this ingredient!)
- 1/4 cup salted butter melted (1/2 stick)
- 1 large egg
- 1/2 cup half-and-half
- 1/2 cup Maple Syrup (NO substitutes)
- 1/2 cup pecans finely diced (measure after chopping)
- 2 cups pears peeled, cored and diced
- 1 1/2 cups powdered sugar
- 1/2 tsp. maple extract preferred, or one teaspoon vanilla extract
- 1/2 tsp. cinnamon
- 2 1/2 tbsp. half-and-half
- Preheat oven to 425º.
- Grease 16 muffin tins; set aside. (Or use paper liners and spray each with cooking spray).
- In a large mixing bowl, combine flour, oatmeal, baking powder, salt, brown sugar, cinnamon and nutmeg.
- Set aside.
- In a medium mixing bowl, whisk butter, egg, maple extract and half and half.
- Add maple syrup, pecans and pears and stir well to combine.
- Add pear mixture to flour mixture and stir just until moistened.
- Spoon batter evenly among the 16 muffin tins.
- Bake at 425º for 5 minutes.
- Reduce heat to 350º.
- Bake approximately 15-20 minutes longer, or until a toothpick inserted in center comes out clean.
- Cool completely before removing muffins from pan.
- Transfer muffins to a wire rack.
- Drizzle Cinnamon Icing over top of cooled muffins.
- Store in air-tight container.
- Whisk ingredients to combine.
- Add only enough half-and-half to moisten ingredients.
- The icing should be thick, not runny.
- Drizzle over top of cooled muffins.
© Can’t Stay Out of the Kitchen
Maple Pear Muffins are absolutely drool-worthy. You’ll be swooning over every bite. 🙂
While these muffins are a little denser and heartier than some muffins, they’re filled with good things like oatmeal, pears, pecans, Maple Syrup and maple extract. Cinnamon icing on top adds a little decadence to the mix.
Maple Pear Muffins are a great treat for weekend, company or holiday breakfasts like Easter, Mother’s Day or Father’s Day.
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May 11, 2023 at 4:38 am
Erika, these look fantastic! How I miss Vermont’s maple syrup. I am sure the syrup and pear make a divine combination. Thanks for sharing.
May 11, 2023 at 6:49 am
These are fantastic. Hope you give them a try.