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Delicious, cardamom scented Pear Walnut Muffins
Juicy fresh pears and ground walnuts are the stars of these moist and delicious muffins.
These lightly sweet Pear Walnut Muffins are easy to make and terrific for breakfast, brunch or afternoon tea. Buttermilk does its magic creating a moist and tender crumb, and a sprinkle of turbinado sugar and chopped walnuts are icing on the cake!
Don’t let the simple appearance keep you from giving them a try. The flavor is complex and delicious and highly rated from all our taste testers.
One of my favorite special friends asked me if I had a good recipe for Pear Walnut Muffins.
My friend Dean often walks in the mornings with a friend near her home in Tennessee. From time to time they stop by a cafe for coffee and, when available, a Pear Walnut Muffin.
I’ve never even seen the muffin Dean described, but was intrigued with the combination of flavors. I love a good challenge and set out to develop a recipe she could make at home.
After several good and tasty efforts I’m finally thrilled with this solid recipe. We love the muffins texture, the perfect balance of fruit to nuts and the lightly sweet flavor.
The warm cardamom spice compliments the fresh diced pear like a match made in heaven. Talk about perfect fall comfort food!
Finally, grab a cup of coffee or hot tea and share a pan of these delicious treats with a good friend on a chilly morning! It’s the simple moments that make life grand.
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Let’s be cooking friends! When you try our recipe please leave a comment on this post. If you loved this recipe we’d appreciate a 5-star rating! Sharing your experience, variations and insights will help all our readers, and it helps me too.
Pear Walnut Muffins
- 1 cup all-purpose flour plus 2 tablespoons, divided
- ½ teaspoon ground cardamom
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup ground walnuts
- 1 large ripe pear peeled, cored and diced (about 1 ½ cups)
- ½ cup buttermilk well shaken
- 1 teaspoon pure vanilla extract
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- 5 tablespoons unsalted butter cut into small chunks, at room temperature
- 1 large egg
- ¼ cup chopped walnuts for garnish
- 1 tablespoon turbinado sugar for garnish or granulated sugar will work fine too
- Preheat oven to 350°F. Grease or lightly spray a standard 12-cup muffin tin, or use paper liners.
- In a small mixing bowl, shift together 1 cup of flour, cardamom, baking soda, and salt. Fold in the 1/2 cup ground walnuts and set aside.
- Toss the diced pear with the remaining 2 tablespoons of flour, making sure all pieces are well covered. Set aside.
- In a two cup measure, combine the buttermilk and vanilla. Set aside.
- Using a stand mixer fitted with the paddle attachment, combine the sugars and butter on medium speed until combined, about 3-4 minutes. Add the egg and blend just until incorporated. Turn the mixer down to a low speed and add one-third of the flour mixture and one-third of the buttermilk. Scrape down the sides of the bowl as needed and beat just until combined. Add the remaining flour and buttermilk mixture, in two additions. Scrape down the sides and using a rubber spatula, fold the batter over a few times to ensure it is well mixed.
- Add the diced and floured pears and fold together using the spatula.
- Using an ice cream scoop, divide the batter between 12 muffin cups, filling them three-quarters of the way. Sprinkle the muffins with the turbinado sugar and the chopped walnuts if desired. Bake until the muffins are firm on the top, and golden brown, about 25 minutes.
- Allow the muffins to cool in the pan, about 10 minutes. Cool completely on a wire rack or serve slightly warm.
- Store leftovers in an airtight container at room temperature, up to three days.
You can easily prepare ground walnuts in a small food processor