Glazed Pear Muffins

Glazed Pear Muffins

No images yet!

Log in to upload images!

Yum!

Your make has been saved. You can view it anytime in your profile. Close this box to continue browsing or add a few details about your dish below.

Sorry. You must be logged in to view this form.

Log In

Forgot Password

Ingredients

  • 2 sprays cooking spray
  • 2 large pear(s), ripe, Bosc, with skin
  • 1/2 tsp ground cinnamon
  • 1/3 c. sugar, granulated
  • 1 tsp fresh lemon juice
  • 1/2 c. sour cream
  • 1 large egg(s), beaten
  • 1 tsp vanilla extract
  • 1/3 c. fat-free skim milk
  • 2 c. all-purpose flour, unbleached
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 c. powdered sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla extract
  • 3 tsp water, warm, or more if necessary

Instructions

  1. Preheat oven to 375°F and coat a 12-hole muffin tin with cooking spray or muffin liners.
  2. Core and chop pears into tiny cubes; place in a large bowl.
  3. Add cinnamon, granulated sugar and lemon juice to pears; set aside.
  4. In a small bowl, whisk together sour cream, egg, 1 teaspoon of vanilla and milk; set aside.
  5. In a large bowl, sift together flour, salt, baking soda and baking powder.
  6. Make a well with a spoon in center of flour mixture and pour in sour cream mixture and fruit mixture, alternating in small batches; mix until barely blended.
  7. Do not over beat. (NOTE: Batter will be very thick.)
  8. Drop batter by heaping tablespoons into muffin holes until about 2/3 to 3/4 full; bake until top is golden, about 30 to 35 minutes.
  9. Remove from oven and cool for 5 minutes in muffin tin; remove from tins to racks and cool completely. (Or leave slightly warm to dip into glaze for easier preparation.)
  10. While muffins are cooling, make glaze: Mix powdered sugar, ginger, 1/4 teaspoon of vanilla and warm water together in a small bowl (add another teaspoon of water if glaze is too thick) .
  11. Spread a thin layer of glaze over each muffin.
  • 2 sprays cooking spray
  • 2 large pear(s), ripe, Bosc, with skin
  • 1/2 tsp ground cinnamon
  • 1/3 c. sugar, granulated
  • 1 tsp fresh lemon juice
  • 1/2 c. sour cream
  • 1 large egg(s), beaten
  • 1 tsp vanilla extract
  • 1/3 c. fat-free skim milk
  • 2 c. all-purpose flour, unbleached
  • 1/2 tsp table salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1/2 c. powdered sugar
  • 1/4 tsp ground ginger
  • 1/4 tsp vanilla extract
  • 3 tsp water, warm, or more if necessary

Recipe Notes

Use this space to write down notes about this recipe when you are making it!

Something wrong with this recipe? Report it here.

Leave a Comment

Discussion

There are no comments at this time.

Be the first to start the discussion by filling out the comment form.