Make these easy pear muffins for a tasty snack, then check out our classic breakfast muffins and banana muffins. We’ve also got plenty more delicious muffin recipes to try.
TIP: If muffins with muffin tops are what you are after, don’t use paper cases, just butter the muffin holes.
Ingredients
- butter 50g, plus extra for buttering if not using cases
- saffron a pinch
- buttermilk or milk 185ml
- flavourless oil 140ml
- egg 1
- self-raising flour 300g
- baking powder 1/4 tsp
- golden caster sugar 150g
- pears 2 small, peeled cored, cut into small cubes and drained on kitchen paper
Method
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Step 1
Heat the oven to 200C/fan 180C/gas 6. Line 12 holes of a large-hole muffin tin with large paper cases or butter them. Add the saffron to the buttermilk. Heat the butter in a small pan until it melts, then keep cooking until the butter starts to turn a golden brown and starts to smell toasty.
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Step 2
Mix it with the oil, buttermilk and egg.
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Step 3
Sift the flour, baking powder and sugar together. Toss the pear pieces in this mix and lift them out again.
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Step 4
Make a well in the centre of the dry ingredients, add the liquid ones and fold together quickly. Fold in the pears.
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Step 5
The mixture will be quite soft but will start to thicken as the raising agents activate. Divide between the muffin cases or holes – they should be quite full. Bake for 20-25 minutes or until they are risen and golden on top. They will have a slightly cracked appearance, this is fine.
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Nutritional Information
- Kcals 296
- Fat 26.6g
- Saturates 3.6g
- Carbs 33g
- Fibre 1.8g
- Protein 3.4g
- Salt 0.4g
