Delicious Maple Pear Oatmeal Muffins with Pecans
These Maple Pear Oatmeal Muffins are a deliciously wholesome treat perfect for breakfast or a snack. Inspired by a recipe from the Culinary Institute of America, this delightful muffin is bursting with the natural sweetness of ripe pears and the warm flavors of maple syrup and cinnamon. The addition of quick-cooking oats contributes to a hearty texture, while chopped pecans add a satisfying crunch. Easy to prepare, these muffins make for a nutritious start to your day or a healthy option to enjoy anytime. Whether served warm or at room temperature, you’re sure to enjoy every bite of these delightful muffins.
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
all-purpose flour
1 1/4 cups (measured)
whole wheat flour
1/2 cup (or use more all-purpose flour)
baking soda
1 teaspoon (measured)
baking powder
1 teaspoon (measured)
cinnamon
1 teaspoon (measured)
salt
1/2 teaspoon (measured)
pecans
2 tablespoons (chopped finely)
quick-cooking rolled oats
1 1/2 cups (not instant)
bosc pear
1 large (or use a large Anjou pear, firm but ripe)
fat-free buttermilk
1 cup (measured)
brown sugar
1/2 cup (packed)
maple syrup
1/3 cup (measured)
canola oil
2 tablespoons (measured)
egg
1 large (beaten)
cooking spray
as needed (for greasing)
Instructions
1
Preheat your oven to 400°F (200°C) and lightly coat a muffin pan with cooking spray or line with muffin liners.
2
In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt until well combined.
3
Carefully core and dice the bosc or Anjou pear into small chunks and place in a separate mixing bowl.
4
Add the fat-free buttermilk, maple syrup, canola oil, brown sugar, and egg to the diced pears. Stir until the mixture is well combined. Then, fold in all but 2 tablespoons of the rolled oats. Let this mixture sit for about 5 minutes to allow the oats to soak.
5
In a small bowl, mix together the reserved oats and chopped pecans and set it aside as a topping.
6
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix. Stir just until everything is combined.
7
Spoon the batter into the prepared muffin cups, filling each about two-thirds full. Sprinkle the reserved pecan-oatmeal mixture evenly over the tops.
8
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
9
Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store in an airtight container.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Maple Pear Oatmeal Muffins?
They are a wholesome breakfast or snack treat featuring ripe pears, maple syrup, cinnamon, and oats.
What temperature should I preheat my oven to?
You should preheat your oven to 400 degrees Fahrenheit or 200 degrees Celsius.
How should I prepare the muffin pan?
Lightly coat the muffin pan with cooking spray or line it with muffin liners.
Which dry ingredients are whisked together?
Whisk together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, and salt.
What kind of pears are best for this recipe?
Bosc or Anjou pears that are firm but ripe are recommended.
How should the pears be prepared?
Carefully core and dice the pears into small chunks.
What wet ingredients are mixed with the diced pears?
The diced pears are mixed with fat-free buttermilk, maple syrup, canola oil, brown sugar, and a beaten egg.
What type of oats should I use?
Use quick-cooking rolled oats but avoid using the instant variety.
How long should the wet mixture sit?
Let the wet mixture sit for about 5 minutes to allow the oats to soak.
How much of the oats should be reserved for the topping?
Reserve 2 tablespoons of the rolled oats to mix with the pecans for the topping.
What is in the muffin topping?
The topping is a mixture of reserved oats and finely chopped pecans.
How should I combine the wet and dry ingredients?
Gently fold the wet ingredients into the dry ingredients just until combined, being careful not to overmix.
How much batter should go into each muffin cup?
Fill each muffin cup about two-thirds full with the prepared batter.
When do I add the pecan-oatmeal topping?
Sprinkle the reserved mixture evenly over the tops of the batter before placing them in the oven.
How long do these muffins bake?
Bake the muffins in the preheated oven for 18 to 20 minutes.
How do I check if the muffins are done?
The muffins are ready when a toothpick inserted into the center comes out clean.
How long should they cool in the pan?
Allow the muffins to cool in the pan for approximately 5 minutes.
Where should the muffins be moved to cool completely?
Transfer the muffins to a wire rack to finish cooling completely.
How should these muffins be stored?
Store the muffins in an airtight container.
Can I serve these muffins warm?
Yes, they can be enjoyed warm or at room temperature.
Is there a substitute for whole wheat flour?
Yes, you can use additional all-purpose flour if you do not have whole wheat flour.
What type of buttermilk is used?
The recipe calls for one cup of fat-free buttermilk.
What source of fat is used in the recipe?
The recipe uses 2 tablespoons of canola oil.
What type of sugar is required?
You will need 1/2 cup of packed brown sugar.
Is cinnamon included in this recipe?
Yes, one teaspoon of cinnamon is used for flavor.
How should the pecans be prepared?
The pecans should be chopped finely.
What is the inspiration for this recipe?
These muffins were inspired by a recipe from the Culinary Institute of America.
What provides the hearty texture of the muffins?
The quick-cooking rolled oats contribute to the hearty texture.
Are these muffins considered a healthy option?
Yes, they are described as a nutritious start to the day or a healthy snack.
Can I use more than one type of pear?
The recipe recommends either one large Bosc pear or one large Anjou pear.