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Maple Pear Muffins | Can't Stay Out of the Kitchen | these #muffins are absolutely delightful for a weekend, company or #holiday #breakfast. They're filled with #pears, #pecans, #oatmeal, #MapleSyrup & #MapleExtract to make them pop in flavor. #Cinnamon icing puts them over the top! Every bite will have you drooling. #MaplePearMuffins

Maple Pear Muffins

Teresa Ambra
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.
5 from 1 vote
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 16
Calories 245 kcal

Equipment

  • 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

Ingredients
  

MUFFINS:

  • 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

CINNAMON ICING:

  • 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

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.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 245kcalCarbohydrates: 44gProtein: 3gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 166mgPotassium: 113mgFiber: 2gSugar: 29gVitamin A: 149IUVitamin C: 1mgCalcium: 98mgIron: 1mg
Keyword breakfast, maple syrup, muffins, pears, pecans
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