The end of fall is approaching and with it the last opportunity to use the fall fruits. I only had a few pears this year, but you only need four for them for Vanilla Cinnamon Pear Muffins with Hazelnut Crumble. The muffins are beautifully fluffy and soft thanks to the buttermilk. The combination of vanilla and fall spices like cinnamon, ground ginger and nutmeg is just great for this time of year. Plus, together with pears, they make a perfect fall cake or even a breakfast. The pears have a subtle nutty undertone, so the hazelnuts complement them amazingly. The crunchy hazelnut crumble and the soft, fluffy muffins full of fall flavor are not difficult to make and are sure to win you over with their taste and appearance.
Vanilla Cinnamon Pear Muffins with Hazelnut Crumble
Prep Time
40 mins
Cook Time
25 mins
Total Time
1 hrs 5 mins
Soft muffins with vanilla and cinnamon taste, pears in batter, sprinkled with hazelnut crumble
Servings: 36 muffins
Ingredients
- 4 eggs
- 240 g oil
- 360 g buttermilk
- 2 tablespoon vanilla extract
- 200 g sugar
- 510 g all-purpose flour
- 3 teaspoon cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 4 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 4 large pears (peeled and cut into cubes)
- Hazelnut crumble:
- 120 g all-purpose flour
- 85 g chilled butter cut into cubes
- 6 tablespoon brown sugar
- 130 g chopped hazelnuts
Instructions
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In a bowl, whisk eggs with oil, buttermilk and vanilla extract.
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In another bowl, mix sugar with all-purpose flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda and salt.
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Incorporate the flour mixture into the egg mixture, beat until you get a homogeneous mixture.
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Gently fold pears into the batter, using a spatula.
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Take small parts from the batter and fill muffin cups with them.
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Hazelnut crumble:
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Mix flour, butter, brown sugar and hazelnuts by hand until a fine crumbly mixture is created.
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Take small parts from the crumble and sprinkle it over the raw muffin batter in the muffin cup.
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Bake at 180 degrees for 20 - 25 minutes.
Recipe Notes
- Recipe adapted from The View From Great Island
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