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Juicy fresh pears and ground walnuts are the stars of these moist and delicious, cardamom scented Pear Walnut Muffins.
These lightly sweet muffins are super easy to make and are terrific for breakfast, brunch, or afternoon tea. Buttermilk does it’s magic to the texture, and a sprinkle of turbinado sugar and chopped walnuts are icing on the cake! Don’t let the simple appearance dissuade you from giving them a try. The flavor is complex and delicious and highly rated from our taste testers.
One of my favorite special friends (hi Dean!) asked me if I had a good recipe for Pear Walnut Muffins.
Dean often walks in the mornings with a friend near her home in Chattanooga, 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 asked about, 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 efforts, I’m thrilled with this solid recipe and the muffin’s texture, balance of fruit to nuts, and 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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Pear Walnut Muffins
- 1 cup unbleached all-purpose flour, plus 2 tablespoons, divided
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup ground walnuts
- 1 large ripe pear peeled, cored and diced (about 1 1/2 cups)
- 1/2 cup buttermilk, well shaken
- 1 teaspoon pure vanilla extract
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 5 tablespoons unsalted butter cut into small chunks, at room temperature
- 1 large egg
- 1/4 cup chopped walnuts for garnish
- 1 tablespoon turbinado sugar for garnish, granulated sugar will work fine too
- Preheat oven to 350 degrees. 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 10-12 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
Here are a few more muffins recipes you might enjoy:
- Healthy Chocolate Chip Banana Muffins ~ from Saving Room for Dessert
- Chocolate-Chip Almond Streusel Topped Muffins ~ from Saving Room for Dessert
- Glazed Buttermilk Doughnut Muffins ~ from The View from Great Island
- Easy Gingerbread Muffins ~ from Seasons & Suppers
Everybody needs a good muffin pan – and my favorite is this Goldtouch Nonstick Muffin Pan from Williams-Sonoma.
Have the trees started changing colors in your part of the world? My daughter has several gigantic oak trees in her yard and they are bombing her house with acorns. Since the trees are very old and tall, you have to keep your fingers crossed you don’t get hit in the head on the way to the car or mailbox. Some say a good acorn harvest means a hard winter. I guess the squirrels know what’s to come so they are busy gathering and storing the bounty for the cold days ahead. We had a gorgeous long weekend and picked pumpkins and gourds with our grandson Isaac. I hope you had a nice weekend too! Thanks so much for stopping by!