Apple-Pear Muffins


Don’t have a cast-iron muffin pan? These spiced muffins can also be baked in a standard 12-cup muffin tin. Just begin checking for doneness after 12 minutes, as baking times may vary.

Apple-Pear Muffins
Serves: About 12
  • ¾ cups all-purpose flour
  • ½ cup granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon apple pie spice
  • ⅜ teaspoon baking soda
  • ⅜ teaspoon kosher salt
  • 6 tablespoons sour cream, room temperature
  • ¼ cup vegetable oil
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ cup chopped Gala apple
  • ¼ cup chopped Bartlett or Bosc pear
  • Garnish: confectioners’ sugar
  1. Preheat oven to 350°. Spray 2 cast-iron muffin pans with baking spray with flour.
  2. In a large bowl, whisk together flour, granulated sugar, baking powder, pie spice, baking soda, and salt.
  3. In a small bowl, whisk together sour cream, oil, eggs, and vanilla. Make a well in center of flour mixture; stir in sour cream mixture just until moistened. Fold in apple and pear. Spoon into prepared muffin cups, filling two-thirds full.
  4. Bake until a wooden pick inserted in center comes out clean, about 20 minutes. Let cool in pans for 20 minutes. Run a knife around edges of muffins. Gently remove from pans, and let cool completely on a wire rack. Garnish with confectioners’ sugar, if desired. Store in an airtight container for up to 3 days.




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