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glazed pear muffins

a recipe by
Brenda Andrews
Bakersfield, CA

I am not a get up and cook in the morning kind of girl! I have animals to feed and a kid to get out the door and the last thing I want to do is find breakfast but these muffins hit the spot and a super easy to make. The cinnamon teams up nicely with the pears and the glaze on top is just the final touch -- but you can't eat just one!?

serves 12
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For glazed pear muffins

  • cooking spray
  • 2 lg
    pears with skin, ripe (bosc)
  • 2 tsp
    ground cinnamon, divided
  • 1/3 c
    sugar, granulated
  • 1 tsp
    fresh lemon juice
  • 1/2 c
    sour cream
  • 1 lg
    egg, beaten
  • 1-1/4 tsp
    vanilla extract, divided
  • 1/3 c
  • 2 c
    all purpose flour
  • 1 tsp
    baking powder
  • 1/2 tsp
    baking soda
  • 1/2 tsp
  • 1/2 c
    powdered sugar
  • 1/4 tsp
    ground ginger
  • 1 Tbsp
    water, or more if needed

How To Make glazed pear muffins

  • 1
    Preheat oven to 375 degrees and coat a 12- hole muffin tin with cooking spray.
  • 2
    Core and chop pears into tiny cubes; place in a large bowl. Add ! teaspoon of cinnamon, granulated sugar and lemon juice to the pears; stir gently and set aside.
  • 3
    In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
  • 4
    In a large bowl, sift together flour, baking powder, baking soda,salt, and 1 teaspoon of cinnamon. Make a well with a spoon in the center of the flour mixture and pour sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over blend. (NOTE: Batter with be very thick.)
  • 5
    Drop batter into prepared muffin holes until about 2/3 - 3/4 full. bake until tops are golden about 25 - 30 minutes. Remove from oven and cool for 5 minutes in tin; remove from pan to a wire rack to cool completely. ( or leave slightly warm to dip into glaze for easier preparation)
  • 6
    While muffins are cooling make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon of vanilla and warm water in a small bowl ( add another teaspoon of water if glaze is too thick.) Spread a thin layer of glaze over each muffin.

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