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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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In 'Williams-Sonoma: Muffins' Ingredients:
3 tablespoons sugar |
2 tablespoons chopped walnuts, ground |
1/4 teaspoon ground cinnamon |
2 cups all-purpose flour |
1/2 cup sugar |
2 teaspoons ground cinnamon |
1 teaspoon freshly grated nutmeg |
2 teaspoons baking powder |
1/2 teaspoon baking soda |
1/2 teaspoon salt |
2 large eggs |
1/2 cup canola oil or 1/2 cup walnut oil |
3/4 cup buttermilk |
2 teaspoons vanilla extract |
4 -5 firm ripe pears, peeled, cored, and coarsely chopped (2 lb.) |
1 cup walnuts, coarsely chopped |
Directions:
1. Preheat oven to 350°.
2. Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
3. Topping-stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
4. Muffins-in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
5. In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
6. Add the dry ingredients, stirring just until evenly moistened.
7. The batter will be slightly lumpy.
8. Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
9. Take care not to break up the fruit; no not overmix.
10. Spoon the batter into each muffin cup, filling it level with the rim.
11. Sprinkle the muffins with the topping, dividing it evenly.
12. Bake until golden, dry, and springy to the touch, 20-25 minutes.
13. A pick inserted into the center of a muffin should come out clean.
14. Transfer the pans to a wire rack and let cool for 5 minutes.
15. Unmold the muffins; serve them warm or at room temperature, with butter.
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