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Sticky Pear and Walnut Muffins

October 19, 2014

Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too.
Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too. | recipe from Chattavore.com
Much like apples, pears scream “Fall!” to me. Not much is better to me than a pear that yields under a little bit of pressure, the kind that is so juicy that you need three napkins to eat it. There’s no need to peel them, and the core is almost nonexistent.
Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too. | recipe from Chattavore.com
Like apples, pears go perfectly with brown sugar, maple, and cinnamon, evoking warm and cozy thoughts of Fall. The combination makes me want to wear long sleeves and shorts (one of my favorite parts of Fall), crunch through piles of colorful leaves, and drink apple cider (or maybe pear cider? Is that a thing? If it is I am thinking that I may need to look into getting some) on my back porch while a chilly wind blows through the crisp air.
Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too. | recipe from Chattavore.com
My first thought for a pear-based dessert was a pear tarte tatin, but then I decided that pear tarte tatin was something that I would probably make a couple of times, declare delicious, and never make again. Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. Former America’s Test Kitchen chef Yvonne Ruperti’s book One-Bowl Baking provided a base recipe, but I swapped a few ingredients (maple syrup instead of honey, walnuts instead of pecans) and added pears and voila!

These pear and walnut muffins are delicious, warm, cinnamony, fruity muffins that you’ll want to eat up immediately…

…which is a good thing because, since these are very moist and sweet, they’ll mold after a few days if kept at room temperature. Please don’t wait too long to remove them from the paper! You won’t believe how quickly the sticky topping will harden into a shellac-like shell that you’ll never get out of the liner!
Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too. | recipe from Chattavore.com

Mary

Yield: 12 muffins

Sticky Pear and Walnut Muffins

This recipe is adapted from the book One-Bowl Baking by Yvonne Ruperti

20 minPrep Time:

20 minCook Time:

40 minTotal Time:

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Ingredients

    For the Walnut Topping
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup plus 2 tablespoons firmly packed brown sugar (light or dark)
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/4 cup maple syrup
  • 1 cup toasted chopped walnuts
  • For the muffins
  • 8 tablespoons unsalted butter, softened
  • 1/2 cup granulated sugar
  • 3 tablespoons packed brown sugar (light or dark)
  • 1/2 teaspoon salt
  • 1 large egg plus 1 egg yolk
  • 2/3 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 cup toasted chopped walnuts
  • 1 large pear, cored and chopped

Instructions

  1. Preheat the oven to 375 degrees. Line a 12-cup standard muffin tin with paper liners. Do NOT skip this step!
  2. Make the topping: stir the butter, brown sugar, salt, cinnamon, and maple syrup together until smooth. Stir in the walnuts. Divide the topping among the 12 muffin cups.
  3. Make the muffin batter: Whisk the butter, granulated sugar, brown sugar, salt, egg and yolk, sour cream, and vanilla until well-combined. Add the flour, baking powder, and baking soda and stir just until moistened-do not overmix. Fold in the pear and walnuts.
  4. Divide the muffin batter among the prepared cups. Do not overfill (fill each cup about 3/4 full). You may have enough batter to make a few extras without the topping. Bake for 18-20 minutes or until the muffins are golden and a toothpick inserted in the center comes out dry or with only crumbs sticking to it.
  5. Allow the muffins to cool in the pan for ten minutes. Remove from the pan and flip upside down onto a serving platter. Immediately remove the muffin liners (don’t wait for this or the mixture will harden). Serve warm. If any are left, refrigerate.
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https://chattavore.com/sticky-pear-and-walnut-muffins/

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Upside-down sticky pear and walnut muffins? Those I could probably talk myself into making at least every other weekend. The recipe is super-simple, too. | recipe from Chattavore.com

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Filed Under: Breakfast & Brunch, By Course, By Main Ingredients, Fruit, Grains and Breads, Recipes Tagged With: bread, breakfast, fruit By Mary // Chattavore 3 Comments

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Comments

  1. Ellen says

    October 19, 2014 at 5:33 pm

    This recipe is right up my alley so I made them this afternoon. First let me say YUMMMMM....second let me say YUMMMMMMM again. Third let me say the recipe really makes 14 or 15 muffins. I threw away a good bit of batter as it would not fit in the pans and I had no more "GOO" to put in the bottom of more tins. BUT they still ran over in a big way and I have a huge mess in the bottom of my oven. I WILL be making these again, but 14 or 15 of them. Thanks for the wonderful fall recipe!!!
    Reply
    • Chattavore says

      October 19, 2014 at 8:22 pm

      Oh no, Ellen! I forgot to mention there was a little batter left over. Sorry about the mess, but I'm glad you liked them!!
      Reply
  2. Cheryl Owens Whitehead says

    October 20, 2014 at 12:19 pm

    Yummy! Those look too good!
    Reply

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About Chattavore

Hi, I'm Mary! Welcome to Chattavore, a destination for people who want to feed themselves and their families well every day! Life can be crazy, which means that getting dinner on the table can be a challenge (more often than not!) and my mission is to take all your favorite recipes and figure out how to serve them on a Tuesday.

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