glazed pear muffins

Name: Glazed Pear Muffins
Prep time: 15 min
Cook time: 25 min
Yield: 12
Cuisine: American
Ingredients: - cooking spray; 2 large pears with skin, ripe (bosc); 2 teaspoon(s) ground cinnamon, divided; 1/3 cup(s) sugar, granulated; 1 teaspoon(s) fresh lemon juice; 1/2 cup(s) sour cream; 1 large egg, beaten; 1-1/4 teaspoon(s) vanilla extract, divided; 1/3 cup(s) milk; 2 cup(s) all purpose flour; 1 teaspoon(s) baking powder; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1/2 cup(s) powdered sugar; 1/4 teaspoon(s) ground ginger; 1 tablespoon(s) water, or more if needed

17 Pinches 1 Photo

Brenda Andrews

Bakersfield, CA

Updated on Apr 18, 2016

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!?

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This muffin brings a burst of pears, cinnamon and glaze to your morning -- Hello, morning!

prep time 15 Min

cook time 25 Min

method Bake

yield 12 serving(s)

Ingredients

- cooking spray
2 large pears with skin, ripe (bosc)
2 teaspoons ground cinnamon, divided
1/3 cup sugar, granulated
1 teaspoon fresh lemon juice
1/2 cup sour cream
1 large egg, beaten
1-1/4 teaspoon vanilla extract, divided
1/3 cup milk
2 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup powdered sugar
1/4 teaspoon ground ginger
1 tablespoon water, or more if needed

How To Make glazed pear muffins

Step 1

Preheat oven to 375 degrees and coat a 12- hole muffin tin with cooking spray.

Step 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.
Step 3

In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
Step 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.)
Step 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)
Step 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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