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–+ servings

Peachy Pear Muffins

Teresa Ambra
Your palate will be tantalized by the combination of both peaches and pears in these delicious muffins. Cinnamon and nutmeg provide flavor while walnuts add crunchiness to the texture. Every bite is so mouthwatering and irresistible you won't be able to stay out of them! These muffins are perfect for weekend, company or holiday breakfasts. The recipe makes a lot so it's wonderful for serving crowds or taking to potlucks.
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Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Course Breads, Rolls and Muffins, Breakfast
Cuisine American
Servings 72
Calories 79 kcal

Equipment

  • 6 dozen miniature muffin tins or three 12-tin regular-sized muffin pans
  • 1 large mixing bowl
  • 1 medium mixing bowl
  • 1 whisk
  • 1 wooden spoon
  • 1 sharp paring knife
  • 1 cutting board
  • measuring cups
  • measuring spoons
  • 1 nut chopper if nuts are not previously chopped

Ingredients
  

  • 3 cups unbleached all-purpose flour bleached flour toughens baked goods
  • 1 1/2 cups granulated sugar
  • 4 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground nutmeg
  • 3 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 2 large eggs
  • 1 1/4 cups half-and-half
  • 1 cup salted butter melted (2 sticks)
  • 1 cup peaches peeled, pitted, diced
  • 1 cup pears peeled, pitted, diced
  • 1 cup walnuts chopped (measure after chopping

Instructions
 

  • Spray 6 dozen miniature muffin cups with cooking spray; set aside.
  • Preheat oven to 400º.
  • In a large mixing bowl, combine flour, sugar, cinnamon, nutmeg, baking powder, salt and baking soda.
  • In a separate bowl combine eggs, half and half and melted butter.
  • Whisk until ingredients are well combined.
  • Add liquid ingredients to dry ingredients in mixing bowl.
  • Add peaches, pears and walnuts and gently stir until ingredients are combined and the flour is worked in, but do not overmix the batter.
  • Spoon muffin mixture into sprayed miniature muffin tins about three-fourths full.
  • Bake at 400º for about 9-11 minutes for miniature muffins or 18 minutes for regular muffin pans, or until a toothpick inserted in center comes out clean. (See note below).
  • Cool muffin pans for 5 minutes before removing muffins from pans to wire cooling racks.
  • Yield: 6 dozen miniature muffins, or 3 dozen regular-sized muffins.

Notes

NOTE: Canned peaches and pears can be substituted if you dice the peaches and pears before using in recipe. Rinse off syrup and pat fruit down between layers of paper towels before dicing fruit for recipe.
 
NOTE: My Wilton miniature muffin tins run 2 ½-inches in diameter, and all the other miniature muffin pans I have, measure 2-inches in diameter. The 2 ½-inch muffin tins took 10 minutes to bake; the 2-inch muffin tins took 8 minutes to bake.
 
© Can’t Stay Out of the Kitchen

Nutrition

Calories: 79kcalCarbohydrates: 9gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 13mgSodium: 70mgPotassium: 28mgFiber: 1gSugar: 5gVitamin A: 110IUVitamin C: 0.3mgCalcium: 24mgIron: 0.4mg
Keyword breakfast, brunch, muffins, peaches, pears, walnuts
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