Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
pear and cardamom muffins

Pear and Cardamom Muffins


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3 from 1 review

  • Author: Elyse Villa
  • Yield: 6 jumbo muffins 1x

Description

These pear muffins are full of cardamom, ginger, and cinnamon. And, because we are maximalists, we are also adding an oat streusel and topped with a spiced glaze.


Ingredients

Scale

For the muffins:

  • 1 1/2C all-purpose flour
  • 1/2C whole wheat flour
  • 1/3C granulated sugar
  • 1/3C brown sugar
  • 1 1/2t baking powder
  • 1/4t baking soda
  • 1/2t kosher salt
  • 1t ground cinnamon
  • 1/4t ground ginger
  • 1/4t ground cardamom
  • 1 egg, at room temperature
  • 1C whole milk
  • 1/2C sour cream
  • 1t vanilla extract
  • 1/4C canola oil
  • 1C chopped pears (about 12 pears)

For the streusel:

  • 1/2C almond flour
  • 1/2C old-fashioned oats
  • 1/4C brown sugar
  • 1T granulated sugar
  • 1/4t ground cinnamon
  • 1/4t ground ginger
  • pinch of ground cardamom
  • 1/8t kosher salt
  • 2oz unsalted butter, cubed

For the glaze:

  • 1/2C powdered sugar
  • 2T whole milk
  • 1/2t ground cinnamon
  • 1/4t ground ginger
  • 1/4t ground cardamom

Instructions

Make the streusel:

  1. Combine all your dry ingredients into a bowl. Work the cubed butter in with your fingers until evenly distributed. You’re looking for a moist, clumpy sand texture. Set aside.

Make the muffins:

  1. Preheatthe oven to 350F and put liners in a jumbo muffin tin.
  2. Stir together the flours, sugars, baking powder, baking soda, salt, and spices.
  3. In a separate large bowl, whisk together the milk, sour cream, egg, and vanilla. While still whisking, stream in the oil until combined.
  4. Make a well in the middle of your dry ingredients and add your wet ingredients. Use a spoon or rubber spatula to gently mix your batter, being careful not to overmix. Fold in the pears.
  5. Evenly divide your mix over the six muffin tins. Make sure to leave a little space at the top of each one.
  6. Top each muffin with streusel, you’ll need to very lightly press it in to ensure it sticks.
  7. Bake for about 40 minutes, rotating the pan halfway through. They’ll be done when a toothpick comes out clean and they spring back when gently touched. Once done, dump out the muffins on a wire rack. While the muffins cool slightly, make the glaze.

Make the glaze:

  1. In a bowl, stir together the sugar and spices.
  2. Slowly whisk in the milk and continue to whisk until the sugar dissolves and you reach your desired consistency.
  3. Drizzle the glaze over still-warm muffins and enjoy with butter and a coffee.