Pear & Walnut Muffins

Nothing is calming down around here, and I am head-down, tail-up in the middle of an order for a new stockist, with three more orders lined up after this one. It’s gonna be a busy Christmas! So I thought I would quickly share my sweet muffin recipe that I use each day at the Café. This variation is Pear and Walnut, which is very popular, but you can make the flavours whatever takes your fancy by just following the basics of the recipe, and replacing the Pear, Walnut, and Pear syrup.

Pear and Walnut Muffins

  • 2 Cups Flour
  • 1 teaspoon Baking Soda
  • 2 (pretty generous) teaspoons of Baking Powder
  • 1/3 Cup Sugar (I do two cupped handfuls, which comes out at about this amount)
  • 1 egg, lightly beaten (I do this in a separate bowl)
  • 1 teaspoon of Vanilla Essence – add this into the egg to make the final mix easier
  • 125g butter, melted
  • 1 cup of milk
  • Can of Pear Halves
  • 1/2 Cup walnuts


  • Melt butter
  • Beat the egg, add the Vanilla Essence and about 1/4 of the syrup from the can of pears
  • Chop all of the Pears into about 1cm pieces, or whatever size takes your fancy, but keep two Pear halves uncut for the end
  • Put all dry ingredients, Walnuts, and cut Pear pieces into a bowl, stir until all mixed together
  • Add milk, egg mix, and butter, fold until the flour has just disappeared. The key to a good muffin is to not overmix.
  • You should end up with a firm-ish mix, if it seems runny add another handful of flour and fold through. You want the mix to drop slowly from a wooden spoon when you are putting it in the muffin tin, so if it slops off the spoon it’s too runny
  • Spray a medium sized muffin tray with spray oil, and fill each compartment to about a centimetre above the tin line.
  • Take the uncut Pear halves and cut them into large chunks, enough for one per muffin. This recipe should make about 9 or 10 medium muffins, so that many pieces. Place one in the centre of each muffin
  • Bake at 210 degrees Celsius for about 20 minutes, or until a darkish golden brown.
  • As a rule, I always turn anything I bake in the oven around at 2/3 of the way through the cooking time, so set the timer for 12 minutes and check and turn the muffins, then do another 8 minutes
  • Cool for a while in the muffin trays, then on a wire rack, then serve with a shake of Icing Sugar over the top

About little minx

It's a rainy day and in an attempt to slow down and appreciate the little things I have started a blog
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