Pears are in season and abundant at the moment, so it’s the perfect opportunity to use them in some baking and whip up a batch of these delicious Vanilla & Pear Muffins. This muffin recipe is so easy to bake, and the results are always yummy!
Enjoy as an afternoon tea treat, they are perfect with a cup of tea. These Vanilla & Pear Muffins also make a tasty lunchbox snack with the added bonus of hidden fruit. They freeze well so you can make a big batch in advance and pop one frozen into the lunchbox, it should defrost perfectly by morning recess.
I’ve used this base recipe for muffins with different in-season fruits (apple or berries also work great if you don’t have pears), but we recently had the opportunity to pick our own pears directly from my mother-in-law’s orchid, so a batch of pear muffins was in order.
Home grown fruit always tastes better than shop bought, so we were really lucky to pick a whole basket to take home and bake with.
Use the best vanilla extract you can afford, vanilla essence is fine, but if you have the good stuff it really makes a difference in the flavour. Because there is no butter or oil in the mixture, it’s best to use full cream milk rather than skim, otherwise your muffin texture may be a little dry.
Muffins always taste better warm, so gobble them up straight out of the oven with a smear of butter is the perfect way to enjoy these Vanilla Pear Muffins.
- 1 large ripe pear, cored, quartered and thinly sliced
- 250g (8 oz) Self Raising Flour (sifted)
- 220g (7 oz) sugar
- 2 eggs
- 2 tsp vanilla extract
- 250ml (8 fl oz) milk
- pinch of salt
- Butter or cooking oil spray for greasing
- Preheat oven to 180C (350F) and grease 12 hole large muffin tin very well.
- In a large bowl mix together dry ingredients - flour, sugar, salt.
- In a smaller bowl beat eggs and milk. Add vanilla extract.
- Make a well in the dry ingredients and then gradually stir in the egg and milk mixture. Stir gently until combined. Try not to over-mix.
- Pour batter evenly into muffin tin.
- Add pear to batter pushing some of the pieces in with a skewer.
- Bake for 20-25min or until skewer comes out clean.
- Cool in tray for 5min before turning out, leave to fully cook on a wire rack.
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