Maple Pear Muffins are incredibly mouthwatering. These hearty, satisfying muffins include pears, pecans, oatmeal, Maple Syrup and Maple Extract so they pop in flavor. Cinnamon icing adds a little decadence to the mix. They're perfect for a weekend, company or holiday breakfast like Easter, Mother's Day or Father's Day.
1/2tsp.maple extractpreferred, or one teaspoon vanilla extract
1/2tsp.cinnamon
2 1/2tbsp.half-and-half
Instructions
MUFFINS:
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.
CINNAMON GLAZE:
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.
Notes
NOTE: Because of the addition of oatmeal, this is a very hearty muffin. It is denser and not light and fluffy like cupcakes.NOTE: You will need approximately 2 medium to large pears to equal 2 cups diced pears.NOTE: I had every intention of using maple extract in the icing, but had run out.