The pear and chocolate muffins are a delicious treat perfect for breakfast or a snack! Super soft and fragrant, they hide chunks of pear and chocolate chips inside. The exterior is a real surprise thanks to a layer of almond crumble, crunchy and so yummy!
The combination of pear and chocolate is truly irresistible. However, if you prefer, you can use the fruit you like best, also based on seasonality.
The great thing about muffins is that you can also take them in a lunch box if you are out all day, so you can treat yourself to a real indulgence!
The pear and chocolate muffins stay soft for days. As always, I recommend not leaving them uncovered but putting them under a cake stand or in food bags.
Here are some more delicious recipes to try!
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: about 10
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs (medium whole)
- 1 1/3 cups all-purpose flour
- 2/3 cups sugar (Nostrano – the only raw beet sugar, 100% Italian, from a short supply chain and sustainable agriculture)
- 2.8 tablespoons vegetable oil
- 7 tablespoons water (or milk or plant-based beverage)
- 2 1/2 teaspoons baking powder
- 1 pear (weight without peel 270 g (approximately 9.5 oz))
- 1/2 teaspoon ground cinnamon (only if desired)
- 1/4 cups dark chocolate chips (or finely chopped dark chocolate)
- 2 tablespoons sugar (Nostrano – raw beet sugar)
- 2 tablespoons butter
- 1/3 cups all-purpose flour
- 1 tablespoon almonds (sliced or chopped with a knife)
Tools
- Bowl
- Sieve
- Mixer
- Spatula
- Small Bowl
- Muffin Liners
Steps
Peel the pear and cut it into small cubes, season with half a teaspoon of ground cinnamon (only if desired).
Leave it in a sieve to drain the liquid, especially if it is very ripe.
In a small bowl, combine raw beet sugar, flour, almonds, and cold butter cut into pieces.
Mix with your hands until you get a sandy texture like when preparing a crumble. Set aside for the final decoration.
For a more fragrant result, for this recipe, I chose to use Nostrano, the only raw beet sugar, 100% Italian. This raw sugar is the alternative to cane sugar, from a short supply chain and sustainable agriculture.
In a bowl, combine sifted flour and baking powder and the sugar. Mix.
Separately, in another bowl, break two medium whole eggs, mix just for a couple of minutes with an electric mixer.
Then add the vegetable oil slowly, followed by the water, and blend together.
Finally, incorporate, little by little, all the dry ingredients and blend with the mixer until a smooth and homogeneous mixture is obtained.
Then add the pear and chocolate chips and stir.
Pour the mixture into muffin liners. With these quantities, you can get about 10 pieces.
Distribute the previously prepared crumble on each muffin liner.
Bake the muffins in a preheated static oven at 356°F for about 25 minutes. Do the toothpick test before removing from the oven.
The pear and chocolate muffins are finally ready to be enjoyed! Until the next recipe!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
FAQ (Questions and Answers)
Can I use chocolate pieces instead of chips?
Yes, of course, if you have a chocolate bar in the pantry, whether dark or milk, you can chop it with a knife and use the flakes in place of the chips.
How can I replace the chocolate chips?
Instead of chocolate, you can use chopped dried fruit. Almonds, walnuts, or hazelnuts work perfectly.
Can I substitute butter with oil for the crumble?
Yes, instead of butter, you can use 24 grams of vegetable oil and proceed in the same way as indicated above, until obtaining a crumbly mixture.
How do I store muffins? Can I freeze them?
Muffins stay soft for days but should not be left uncovered or they will dry out. It’s not necessary to keep them in the fridge unless the room temperature is very high. We can cover them with a cake dome or put them in food bags. To avoid unnecessary waste and have breakfast ready for the whole week, we can also freeze them. When you want to eat one, just leave it at room temperature and once thawed, it will seem freshly baked!
I’ve run out of muffin liners, can I pour the mixture into a mold?
if you don’t have muffin liners, no problem! You can use a 28 cm loaf pan or a standard 22-24 cm cake pan.
