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Pear and Pistachio Muffins

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Quick and easy, these Pear and Pistachio Muffins will become a firm favourite with their moist, soft crumb and lovely texture.

Pear and Pistachio Muffins on blue plates sitting on a wooden tray with a fresh pear

Mmmmm, I am such a sucker for a good muffin. These ones have a soft, ridiculously moist centre and are dotted with the wonderful texture and colour of pistachios. They’re really good and will perk up a lunch box or mug of coffee a treat.

As always when making muffins, the key if to keep the wet and dry ingredients separate until the very last minute. Sieve the dry stuff up in a big bowl, measure the wet stuff into a jug and pour wet into dry only when the oven is to temperature and the muffin cases are all lined up ready to go.Pear and Pistachio Muffins on blue plates sitting on a wooden tray with a fresh pear

Pear and Pistachio Muffins

Pear and Pistachio Muffins | The Hedgecomber
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Pear and Pistachio Muffins
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Course: Snack
Cuisine: American
Keyword: pear and pistachio muffins
Servings: 12
Calories: 253 kcal
Author: Jane Sarchet
Ingredients
  • 280 g plain flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon bicarbonate of soda baking soda
  • 1/2 teaspoon salt
  • 1 1/2 teaspoons mixed spice
  • 100 g sugar
  • 75 g pistachios roughly chopped
  • 1 egg beaten
  • 180 ml milk nut milk or water
  • 2 pears medium sized peeled and chopped
  • 90 ml vegetable oil
  • 1-2 tablespoons brown sugar to top
UK Measurements - USA Measurements
Instructions
  1. Preheat the oven to 190/170 fan/375/gas 5. Fill a muffin tray with paper or silicone muffin cases.
  2. In a large bowl, sift the flour, baking powder, bicarb, salt and mixed spice, and add in the sugar and pistachios. Use a whisk or a big spoon to mix all the dry ingredients together.
  3. In a jug beat the egg, then add in the milk or water, the chopped pears and oil.
  4. Fold the wet into the dry gently, just until there is no flour visible, then spoon the mixture evenly into the waiting muffin cups. Sprinkle the brown sugar over the top of each muffin before popping in the oven.
  5. Bake for 20-25 minutes until golden brown and the muffin springs back when pressed.
  6. Leave to cool on a cooling rack.
Nutrition Facts
Pear and Pistachio Muffins
Amount Per Serving
Calories 253 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 6g38%
Cholesterol 15mg5%
Sodium 156mg7%
Potassium 215mg6%
Carbohydrates 34g11%
Fiber 2g8%
Sugar 13g14%
Protein 4g8%
Vitamin A 75IU2%
Vitamin C 1.7mg2%
Calcium 62mg6%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

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Comments

  2. Laura says

    Mmmmmm these sound lovely. I can imagine pears going so well in muffins. I’m afraid mine would be less healthy than yours though because when it came to it I prob wouldn’t be able to resist adding some chocolate!

    Reply

    • Jane Sarchet says

      Ah, that’s sweet Emma and thank you for stopping by and taking the time to leave a comment :)
      Janie x

      Reply

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