Description
Experience the quiet magic of winter mornings with these heartwarming cranberry and pear muffins. This recipe combines the vibrant, zesty pop of fresh cranberries with the mellow, floral sweetness of ripe pears. Featuring a tender, cake-like crumb, a touch of cinnamon, and a delightful crunchy almond streusel topping, these muffins offer a sophisticated yet approachable flavor profile. They are the perfect rustic treat for a slow Sunday brunch or a cozy, meditative baking session that brings comfort to your home.
Ingredients
1/2 cup buttermilk
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
1 cup fresh cranberries, halved
1 cup ripe pear, diced
1/4 cup sliced almonds for topping
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a large bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
In a separate medium bowl, whisk together the buttermilk, eggs, melted butter, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Fold in the diced pears and halved cranberries carefully.
Divide the batter evenly into the prepared muffin tin.
Sprinkle the tops with sliced almonds.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Allow to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your buttermilk and eggs are at room temperature for the best emulsion. You can substitute buttermilk by adding 1/2 teaspoon of lemon juice to 1/2 cup of milk. Store leftovers in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg