Description
Twelve standard-size pear muffins with browned butter.
Ingredients
Scale
- 1/2 cup Unsalted butter
- 2 cups All-purpose flour
- 1/2 cup Packed light brown sugar
- 2 teaspoons Baking powder
- 1/2 teaspoon Ground cinnamon
- 1/2 teaspoon Fine salt
- 2 eggs Large eggs
- 3/4 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 medium pears Firm-ripe pears, peeled and diced
Instructions
- Heat oven to 375°F. Line or grease a standard twelve-cup muffin pan. Melt 1/2 cup butter in a light-colored saucepan over medium heat, stirring or swirling until golden-brown flecks form and it smells nutty, approximately 6–8 minutes. Pour into a heatproof bowl to stop cooking and cool until warm, not hot.
- Whisk 2 cups flour, 1/2 cup brown sugar, 2 tsp baking powder, 1/2 tsp cinnamon and 1/2 tsp salt. Whisk two eggs, 3/4 cup milk, 1 tsp vanilla and the cooled browned butter separately.
- Fold wet into dry just until no flour streaks remain. Fold in small diced pieces from two peeled firm-ripe pears. Divide among twelve cups without overfilling.
- Bake approximately 20–22 minutes until tops spring back and a center tester comes out without wet batter. Cool five minutes in the pan, then on a rack for about ten more. Record actual pear volume, butter loss, pan fill and twelve-muffin yield in a kitchen trial.
Notes
Recipe-development draft; not kitchen-tested. Timing and yield are estimates. Nutrition has not been calculated.
Additional chilling, resting or cooling time: 15 minutes, included in the total.
Untested estimate: about eight minutes browning butter and 20–22 minutes baking, with fifteen-minute cooling; preheat excluded.
- Prep Time: 25 minutes
- Chilling, resting or cooling: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
Nutrition
- Serving Size: One standard muffin