Quick and easy, these Pear and Pistachio Muffins will become a firm favourite with their moist, soft crumb and lovely texture.
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
- 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
- Preheat the oven to 190/170 fan/375/gas 5. Fill a muffin tray with paper or silicone muffin cases.
- 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.
- In a jug beat the egg, then add in the milk or water, the chopped pears and oil.
- 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.
- Bake for 20-25 minutes until golden brown and the muffin springs back when pressed.
- Leave to cool on a cooling rack.