Fall is a great time to bake…there are lots of great fruits and vegetables in season to choose from. I just bought a 20 lb box of Bosc pears that I am planning to can, but I just had to steal a few to make these wonderful pear eggnog muffins. Oh, and I ate a couple of them too!
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If you have never tried this muffin recipe, you have to try it out. The combination of the eggnog, pears, and spices can’t be beat.
And did I mention eggnog is in the stores already!? Yum!
Pear Eggnog Muffins
3 cups flour
1 cup packed brown sugar
1 tbsp + 1 tsp baking powder
1/2 tsp salt
1 tsp nutmeg
2 medium pears, peeled, cored, and chopped
1 1/4 c. egg nog
1/3 cup + 2 tbsp butter or margarine, melted
Preheat oven to 400°F. Spray muffin tin with nonstick cooking spray or line muffin cups with paper cupcake liners.
Combine flour, brown sugar, baking powder, salt, and nutmeg in a large bowl. Note: You can substitute other spices for the nutmeg. I used pumpkin pie spice instead, and it is so good!
In another bowl, combine chopped pears, eggnog, melted butter, and egg. Stir until well blended.
Go back to the bowl of dry ingredients, and create a “well” in the center of the bowl by pushing the dry ingredients towards the sides of the bowl. Pour eggnog mixture into the well, and then stir everything together just until moistened.
Spoon muffin batter into greased muffin pans, filling almost to the tops of the pans. If desired, sprinkle a little brown sugar on top. Bake at 400 degrees for 15 minutes.
These muffins freeze really well. Seal them in ziploc freezer bags and freeze them for lazy mornings when you don’t want to cook, or for holiday breakfasts and family get togethers.
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