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PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE

March 25, 2020 by Lovoni +

742views
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In a world of uncertainty, there’s always cooking – baking to be exact. A recipe, the careful measuring of ingredients, science mixed with a little intuition & the reward: Pear, Pecan & Sour Cream Muffins with Cinnamon Glaze. A buttery, soft crumb with a spiced, nutty glazed top; best served warm or freeze to be enjoyed later.

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PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE
PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE

It’s common knowledge I make muffins for my husband every other week, always a different variation: Cranberry White Chocolate & Coconut Muffins; Pumpkin Walnut Streusel Muffins & even savory – Corn, Jalapeno, Bacon & Cheese Muffins. Occasionally I will share the recipe but I usually think, ‘do people want to see another muffin recipe?’. The muffins are always delicious. I know this because I will always taste one just to be sure before I wrap them & freeze them – the sacrifices. It’s a special treat my husband looks forward to each day with his coffee in the morning. He loves them & I decided you probably would too so I thought I’ll start sharing those bi-monthly muffin recipes more often. They’re so easy to make & the variations you can create are endless.

  • PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE
  • PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE

Use ripe, fresh pears or canned. Both are good; canned pears of course are more convenient & what I used. Feel free to replace the pecans with walnuts or pistachios. The sour cream with plain yogurt & the cinnamon glaze with ground ginger or nutmeg. Rustle about & see what you have in your pantry. I’m currently on a mission of creating recipes from what I already have on hand. Today’s cooking list included: a ham & cheddar quiche; ham & corn chowder (sharing that next week); chicken broth; tomato sauce for pasta; seed & nut artisan bread (sharing this next week too) & mushroom polenta bake. Tomorrow it’s back to testing recipes for a book I’m working on. Yesterday I was food styling a fun shoot for gin cocktails with Hard Truth gin. In the current global circumstances, I’m thankful for the work I have, the recipes I can share with others & the food I make to nourish those I love (which is currently limited to my husband & our puppy). If have any recipe requests, please send them my way. Sending lots of love your way, Lovoni xo.

PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE
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PEAR, PECAN & SOUR CREAM MUFFINS WITH CINNAMON GLAZE

Muffins are usual best served fresh on the day they’re made. These muffins are so moist & delicious & be frozen to be enjoyed later. I zap them in the microwave for 40 seconds from frozen. I like to use the large muffin liners so you can get more mixture into each one, making slightly bigger muffins. I buy the liners on Amazon or I make them myself with parchment paper. If you’re buying muffin cases from a grocery store, be sure to buy the large liners. If you’re not using the taller tulip liners, you may make more than 12 muffins (not a bad thing right?).
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Baking
Servings: 12
Calories: 475kcal
Author: Lovoni

Ingredients

US Customary – Metric
  • 3 cups self-rising flour
  • 1 1/3 cups packed dark brown sugar
  • 1 cup coarsely chopped toasted pecans
  • 2 large eggs
  • 1 cup buttermilk, or whole milk
  • 3/4 cup melted butter
  • 1/2 cup sour cream
  • 15 oz can pears, drain & chopped, reserving the juice
CINNAMON GLAZE
  • 1/2 cup powdered sugar
  • 1 tablespoon melted butter
  • 1 tablespoon sour cream
  • 1/8 teaspoon ground cinnamon
  • 2 tablespoons finely chopped pecans

Instructions

  • Line a 12 hole muffin pan with large muffin liners. Preheat the oven to 375°F (190°C).
  • In a large bowl, combine flour, sugar & pecans.
  • In a medium bowl, whisk together the eggs, buttermilk, butter & sour cream. Add to the flour mixture with the pears. Stir until just combined.
  • Spoon the mixture into the muffin liners. Bake for 25 minutes or until a skewer when inserted into the center comes out clean. Let stand in the pan for 5 minutes before removing to a wire rack.

To make the glaze:

  • Whisk all the ingredients together in a small bowl until smooth, adding a little of the reserved pear juice to make the glaze the consistency of honey (if you're using fresh pears then add a little milk or cream). Drizzle over the muffins. Sprinkle with pecans. Let stand until the glaze is set. Best serve warm. Let cool before storage. If you’re freezing the muffins, wrap them in plastic wrap & store in a sealed container.

Nutrition

Calories: 475kcal | Carbohydrates: 60g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Cholesterol: 68mg | Sodium: 157mg | Potassium: 198mg | Fiber: 3g | Sugar: 34g | Vitamin A: 537IU | Vitamin C: 2mg | Calcium: 78mg | Iron: 1mg
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Filed Under: Afternoon tea, Baking & Desserts, featured, Holidays, Under 500 Calories Tagged With: baking, muffins, pear muffins, pecan cinnamon muffins

Comments

  1. Vicki howard says

    July 21, 2020 at 10:21 pm

    Wow this recipe has made me very popular with my family and friends. I very the mixture depending on what I have in the cupboard. I substitute with brown sugar sometimes and pistachio nuts for a whole new flavour. I recommend this recipe for every occasion or for no occasion at all. Yum

    • Lovoni says

      July 22, 2020 at 6:16 pm

      That’s the beauty of the recipe, you can use the base recipe & sub different flavors. So happy your friends & family approve.

hello there...

I'm Lovoni - an Aussie living abroad for the last 21 years. Working in food media, I'm a cookbook author; food stylist; cookery teacher & I had a TV food show when I lived in Canada. As a certified nutritionist I believe in nourishment not punishment & love pastry, good wine & afternoon teas. Full of wanderlust, I'm always on the lookout for my next adventure...

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As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
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Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
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Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
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https://freshhunger.com/2022/12/06/sticky-curry-mango-shrimp/
.
.
.
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Hoisin Beef Noodles. I mean, who doesn’t like a Hoisin Beef Noodles. I mean, who doesn’t like a midweek quickie!? These noodles are sticky, with a touch of sweetness, a little heat (add more heat if you’re like me & love things spicy) and take but mere minutes to cook. Head to freshhunger.com for the full recipe. I’ll also add it in comments below. 
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Enjoy! L xo
Have to add these #noodles were inspired by @marionskitchen ‘s cookbook ‘Always Delicious’. Check it out there’s some great recipes in it & her other two cookbooks. 
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#freshhunger #eggnoodles #hoisin #slurping #foodstylist #foodstylingandphotography #lovoni #nutritionistapproved #eatyourveggies #5aday
30-Minute Creamy Chicken Chili - as the name sugge 30-Minute Creamy Chicken Chili - as the name suggests, this is comes together quickly & is perfect for using up leftover rotisserie or homemade roasted chicken. Wholesome & warming, freezes well. Perfect for a portable lunch or dinner served with a crisp green salad. 
Grab the link: https://freshhunger.com/2023/01/10/30-minute-creamy-chicken-chili/
.
.
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#chili #chilirecipe #whitebeans #whitebean #freshhunger #foodstylist #foodstyling #foodblogger #foodstylingandphotography #rotisserie #leftovers #freshhunger #lovoni
Our darling mum passed away last year. I hear her Our darling mum passed away last year. I hear her voice every day offering support & advice. One of my favourites is this simple ‘start how you want to finish’ advice. It was told to her when she decided she’d take care of her mum, my nan, at home when she became very ill & needed around the clock care. 
As a new year lies before us & we can make it anything we want. So go forth how you want to continue. For me that’s with intent, small reasonable goals, simplifying home & life where possible & taking care of myself both my mental & physical health. 
Last year was a fucker, this year I’m taking care of me. We are nothing without our health. 
Happy 2023 to those who’ve stuck around with me, especially during my absence over the last 12 months, & to the newcomers who’ve joined the Fresh Hunger community. Thank you for your support. I’ve got some fun, helpful projects coming your way I can’t wait to share with you all. L xo
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Brie Apple Cherry & Almond Tarts - grab the recipe Brie Apple Cherry & Almond Tarts - grab the recipe for these delicious bites on freshhunger.com
.
.
.
.
#freshhunger #lovoni #brietarts #christmasappetizers #pastry #pastrylove #brie #bakedbrie #foodstylist #foodstyling #foodstylingandphotography #foodphotography
Pear & Ricotta Cake: it’s gluten-free with a bea Pear & Ricotta Cake: it’s gluten-free with a beautiful moist crumb, seasonal & festive. Serve it with a dollop of clotted cream & call it done! Add this dessert-like cake to your holiday menu. Click link in profile for the recipe. L xo

https://freshhunger.com/2022/12/06/pear-ricotta-cake/
.
.
.
.
.
.
#glutenfree #glutenfreerecipes #ricotta #pears #uspears #photooftheday #freshhunger #lovoni #foodstylist #foodstyling #foodstylingandphotography #foodphotography #foodphotographer

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