Spiced Pear Muffins

My home smells like a spiced pear Fall muffin wonderland.

I have never baked or cooked with pears before. I rarely even eat them, even though I love to. They're so much softer than apples! I have mental issues with apples... The problem is, up until this year, I never paid much attention to when things come "in season", except strawberries. Pears, ripe and in season, are delectable. But buying those rock-hard things from the grocery store, waiting for them to ripen on my counter, then throwing most of them away because somehow they just don't taste like anything, is just not worth it. But guess what?? I got lucky on this trip, there were beautiful red pears just waiting to be baked. I am hooked. I must bake more pear things!!!

Spiced Pear Muffins (adapted from The Food Librarian)
Printable Recipe

1/2 cup (4 oz) light brown sugar, packed
1/4 cup (2 oz) white sugar
1 stick (4 oz) butter, softened
2 eggs, room temperature
2 teaspoons vanilla
1 Tb golden syrup (optional, if you happen to have some, or love it enough to go get some... I do!!)
2 cups (10 oz) all-purpose flour
2 teaspoons baking powder
2 teaspoons cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup (4 oz) milk (She used whole milk, so I did too!)
2 pears, unpeeled and diced small (about 2 cups) I used red-skinned pears, cuz I thought they were pretty :)
cinnamon and sugar (If you want, make some Cinnamon-Sugar by mixing 1/4 cup granulated sugar with 1 Tb cinnamon. Sprinkle some on the muffins, then save the rest. I'm sure you'll find a use for it!)

Preheat oven to 425°F. Grease/butter/line a 12-cup muffin pan.

In a medium bowl, whisk together the flour, baking powder, spices, and salt. Set aside.

Cream together the sugars and butter until fluffy. Add eggs one at at time, beating very well after each.  Mix in the vanilla (and golden syrup, if using). Scrape down side of bowl.

With the mixer on low speed, (or by hand) alternate adding the flour mixture and milk, starting and ending with the flour until just combined (I did flour, 1/4 cup milk, flour, 1/4 milk, flour)  Don't overmix! Gently fold in the pears.

Fill muffin cups. Sprinkle the tops with cinnamon and sugar.

As soon as you place the muffin pan in the oven, immediately turn down the heat to 400°F (don't miss this part!) Bake for 20-25 minutes until the tops are cracked and a toothpick comes out clean.

Golden spiced-looking deliciousness.

I'm glad I picked red pears, they really were pretty! I also don't think I've ever eaten one. If possible, it was even sweeter than a yellow pear (like all these specific species types here?) The pears turn into soft little pockets of sweet fruity-ness, sooo addicting!! I think I might even like them better than the Apple Muffins I made...

And pears with spices! Who knew?? Well, a lot of you probably did, but I didn't. This is definitely one of my new favorite muffin recipes. Do I say that too often? Oh well. I can have lots of favorites. There are just so many recipes out there!!

Shared at Totally Tasty Tuesdays