Categories: Breakfast, Muffins, Pears
Ingredients
- Topping:
- 1/2 cup chopped pecans
- 2 tablespoons packed brown sugar
- 1/2 teaspoon ground nutmeg
- Muffins:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 2 eggs
- 1/3 cup unsalted butter , melted
- 2 (4 ounce) jars pear baby food
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 1 cup diced pear
Directions
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Preheat oven to 400°; grease 12-cup muffin pan.
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Topping-in a small bowl, combine pecans, brown sugar, and nutmeg; set aside.
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Muffins-in a bowl, whisk together flour, baking soda, and salt.
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In a big bowl, whisk together brown sugar, eggs, and butter until well blended.
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Whisk in pear baby food and vanilla until blended.
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Stir the flour mixture into the egg mixture alternately with the buttermilk, making two additions of flour and one of buttermilk, until just blended.
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Gently fold in diced pears.
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Divide batter evenly among prepared muffin cups.
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Sprinkle with topping.
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Bake for 19-23 minutes or until tops are golden and a pick comes out clean.
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Let cool in pan on a wire rack for 5 minutes, then transfer to the rack to cool.