Best Pear Bran Muffins Recipes

VANILLA PEAR MUFFINS

Vanilla Pear Muffins image

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Provided by Alberta Rose

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1 egg
2 teaspoons vanilla extract
1 ripe pear - peeled, cored, and diced
½ cup chopped pecans

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g

PERFECT PEAR MUFFINS

Perfect Pear Muffins image

You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.

Provided by joyjoy77

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup diced pears
1 cup buttermilk
2 eggs, separated, yolks lightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g

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