Pear and Almond Muffins
12 servings
40 minutes
Pear and almond muffins are a refined treat that combines the tenderness of fruits with the aroma of nuts. This recipe has European roots, reflecting the tradition of using seasonal ingredients in baking. Pears add juiciness to the muffins, while almonds provide a light crunch and sophisticated flavor. The classic ingredients include butter, eggs, flour with baking powder, making the texture airy and the aroma rich. A hint of cinnamon and nutmeg adds warmth and depth to the taste. These muffins are perfect for a cozy tea time, Sunday breakfast, or a delightful dessert after dinner. They pair wonderfully with black coffee or spiced tea. It's best to serve them slightly cooled when their aroma fully unfolds.
1
Preheat the oven to 180 degrees. Chop the nuts and cut the pears into small cubes (optional, add cinnamon).
- Almond: 100 g
- Pears: 3 pieces
- Cinnamon: to taste
2
Mix softened butter with sugar (or beat with a mixer).
- Butter: 150 g
- Sugar: 130 g
3
Now pour in the milk and add the eggs. Mix well.
- Milk: 70 ml
- Chicken egg: 2 pieces
4
Sift the flour with baking powder, add nuts and pears.
- Self-raising flour: 160 g
- Almond: 100 g
- Pears: 3 pieces
5
Let the dough rest a bit. Treat yourself to coffee, then pour the dough into the molds. (Sprinkle the dough with a pinch of nutmeg on top).
- Ground nutmeg: to taste
6
Place the molds in the preheated oven at 180 degrees. Bake for 25-30 minutes.
7
Once the cupcakes cool down, serve them at the table.
