Muffins are one of my favorite things to bake. They are quick, easy and good to eat any time of day. Plus they are already individual servings. Kid friendly. Portable. I could go on forever, but I think you get the idea.
Inspired by my coconut chocolate chip pear tea cake recipe and using various ingredients I found when stocking the new pantry I came up with this recipe. Everyone in the family loves pears and they are still pretty good from the store. My problem is they don’t last in the house so I usually don’t get a chance to bake with them.
I was lucky enough to find ripe pears at the store and used them that day before the boys even got home! Add in some almond meal and sliced almonds I found in the pantry and almond pear muffins here we come.
My spice of choice for pears is ginger. The smell and flavor are wonderful. Then of course I had to add some dark chocolate. Do I really need to explain that?! My favorite dark chocolate bar is pear almond. Yes, I had a bar of it in the pantry. No, I wasn’t about to chop it and put it in the muffins. I do not share that with the boys!
As soon as Jack and Ewan walked in the door after school they asked what I baked. The house smelled wonderful! They thoroughly enjoyed their muffins. Jack asked if he could write down the recipe so we could make them again. Have I mentioned he announced he wants his own food blog?! Whether for breakfast, after school snack or with a cup of tea these muffins will hit the spot.
Almond Pear Muffins with Dark Chocolate
2 c. white whole wheat flour
1/4 c. almond meal
2 tsp. baking powder
1 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. salt
3/4 c. brown sugar
1/2 c. butter, softened
1/2 c. plain yogurt
1 tsp. vanilla
2 medium ripe pears, peeled and finely chopped
1/2 c. dark chocolate chips
Sliced almonds and raw sugar for sprinkling on top
Preheat oven to 400 degrees and grease a muffin pan or fill with muffin cups. Whisk together the flour, almond meal, baking powder, ginger, cinnamon and salt in a large bowl. Cream the brown sugar and butter in a medium bowl. Add the yogurt, vanilla and eggs and mix well.
Add the wet ingredients to the dry and mix until just combined. Do not overmix. Gently fold in the pears and chocolate chips. Fill the muffin tins and bake for 20-25 minutes.
Yields: 12 muffins