The PEAR AND CHOCOLATE MUFFINS are fantastic little treats, well-tested and unmistakable in flavor; they can be prepared with little effort and become a delicious breakfast, an afternoon snack or another sweet break during the day when we need a sugar boost or simply crave something tasty.
These muffins are especially indulgent because, in addition to highlighting the delightful pairing of pear and chocolate, they guarantee a soft, moist batter that is very appetizing in taste and texture. Also, the pearl sugar sprinkled on top adds a crunchy note that completes the result.
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- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 9 muffins
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 166.16 (Kcal)
- Carbohydrates 26.03 (g) of which sugars 13.70 (g)
- Proteins 3.22 (g)
- Fat 6.06 (g) of which saturated 1.32 (g)of which unsaturated 3.42 (g)
- Fibers 0.96 (g)
- Sodium 9.44 (mg)
Indicative values for a portion of 55 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 egg (medium, at room temperature)
- 2 tbsp vegetable oil
- 3.4 fl oz milk (at room temperature)
- 2.1 oz granulated sugar
- 1 1/8 cup all-purpose flour
- 2 tsp baking powder
- 1 Abate pear (medium)
- 1.4 oz dark chocolate chips
- to taste pearl sugar
WHAT YOU’LL NEED FOR THE PEAR AND CHOCOLATE MUFFINS
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- 1 Mixing bowl
- 1 Whisk
- 1 Spoon
- 1 Sieve
- 1 Muffin pan
- 9 Paper muffin cups
PREPARATION: PEAR AND CHOCOLATE MUFFINS
In a bowl, lightly beat the egg, add the oil and mix it in. Then add the milk at room temperature and the vanilla extract. Work everything until you obtain a smooth, creamy mixture. Add the sugar and incorporate it.
Add the sifted flour and baking powder and mix.
Add a pear cut into cubes and the dark chocolate chips lightly floured so that during baking they distribute evenly throughout the muffin and do not sink to the bottom.
Stir with a spoon.
Pour the batter into a muffin pan lined with paper cups (alternatively use disposable aluminum molds greased and floured).
Fill them 3/4 full and sprinkle the surface with pearl sugar.
Bake the pear and chocolate muffins in a preheated conventional (static) oven at 356°F for 25 minutes. Check doneness using the classic toothpick test.
When the centers come out dry, remove them from the oven, gently take them out of the pan and let them cool completely, preferably on a wire rack.
STORAGE
Pear and chocolate muffins can be stored at room temperature for 1 day. Afterwards, since they contain fruit and therefore moisture, place them in the refrigerator to prevent mold growth.
You can also freeze them and take them out a few hours before enjoying them, allowing them to thaw at room temperature.
