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When the leaves begin to turn and the air carries a hint of crispness, it’s the perfect time to indulge in the comforting flavors of fall. One recipe that encapsulates this seasonal essence is the Juicy Pear & Tart Cranberry Sauce Muffins. This delightful treat not only showcases the succulent sweetness of ripe pears but also balances it beautifully with the tartness of cranberry sauce. The combination results in a moist and flavorful muffin that is perfect for breakfast, brunch, or as a snack.

Pear & Cranberry Sauce Muffins

Embrace the flavors of fall with these Juicy Pear & Tart Cranberry Sauce Muffins! These delightful treats combine sweet ripe pears with tangy cranberry sauce, creating a moist and flavorful muffin ideal for breakfast, brunch, or a cozy snack. Packed with nutritional goodness from whole wheat flour and seasonal spices, they’re perfect for sharing during gatherings or enjoying by the fireplace. Indulge in this delicious recipe and celebrate autumn in every bite!
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Ingredients
  

1 cup all-purpose flour

1 cup whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/2 cup granulated sugar

1/4 cup brown sugar, packed

1/3 cup vegetable oil or melted coconut oil

2 large eggs

1 tsp vanilla extract

1 cup cranberry sauce (store-bought or homemade)

1 medium ripe pear, peeled and diced

1/2 cup chopped walnuts or pecans (optional)

Powdered sugar for dusting (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it lightly with cooking spray.

    Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.

      Mix Sugars: In a separate bowl, mix the granulated sugar and brown sugar. Add the vegetable oil and whisk until combined.

        Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract, until the mixture is smooth and creamy.

          Incorporate Cranberry Sauce: Gently fold in the cranberry sauce to the wet ingredients until just combined. Do not overmix.

            Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined. Be careful not to overmix; it’s okay if a few lumps remain.

              Fold in Pear and Nuts: Gently fold in the diced pear and, if using, the chopped walnuts or pecans until evenly distributed throughout the batter.

                Fill Muffin Tins: Spoon the batter into the prepared muffin tin, filling each cup about 2/3 full.

                  Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

                    Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Dust with powdered sugar if desired.

                      Serve: Enjoy warm or at room temperature. These muffins pair beautifully with a cup of tea or coffee!

                        Prep Time, Total Time, Servings

                          15 minutes | 35 minutes | Makes 12 muffins