So far they are looking pretty good in the oven, thanks for sharing the recipe! I have seen this before, but don’t use it consistently. It was interesting to see people eating them because nobody guessed they were (of all things) pear and hazelnut. Roll the dough up into a log and cut into four equal pieces. These look and sound wonderful. ;). Delicious! Mmm they look scrumptious! Ooh yum! I’ll definitely be trying these over the weekend. I made an exception for these ones and I’m so glad that I did! What kind of pear do you recommend? can I do these gluten free-how to sub the all purpose flour. Put the muffins in the oven and immediately decrease the heat to 375'. Surely, I am capable of concise thought, right? It’s dreary, chilly, and extremely rainy this morning in New York City. I digress. I’ve often served pancakes, waffles and dutch babies as dessert when I’d never thought to serve a muffin as such! Lovely! Delicious looking photos as always! I think they’d fall solidly in the breakfast category but they’re full of fruit so they pretty tasty. * Unsolicited plug: Just bought these for the first time, which were wonderful at keeping the muffins from sticking to the paper. Hate that! Yield: 12 standard muffins. Happy to report back that my 9″ round cake was/is magnificent! They sound so yummy though! love, love, love this site. THE SMITTEN KITCHEN COOKBOOKS SPOTLIGHT SMALL PARTY SNACKS BRUNCH how I stock the smitten kitchen See more ideas about smitten kitchen, recipes, smitten kitchen recipes. and hazelnuts (breakfast!) Gimme. :D. I SO love muffins, especially as mid-afternoon snack, accompanied by a cup of tea. In October our readers’ favorite recipes included pasta dishes, like a vegetarian lasagna with a surprise ingredient, and a quick pasta bake that doesn’t require boiling the pasta ahead of time. But my husband is unfortunately allergic to hazelnuts (and almonds), is there any other nut you’d recommend as a good substitute? Just OMG. Oct 2, 2012 - A year and a half ago, an Op-Ed ruined bananas for me. Also used olive oil in place of the butter and AP einkorn flour because it’s delicious. I ran out of rolled oats, so used oat bran instead. Bake the muffins until golden, about 20 minutes. The only change I will make next time will be to add more pear – I used 1 large pear, which yielded one cup shredded pear, and there was a nice moisture to the muffins, but the pear flavor was not noticeable. judith scott@108: I’m not Deb, obviously, but I thought I’d respond because I’ve subbed spelt for whole wheat in both quickbread and yeasted recipes before with no difference that I could detect – I think you could use it in these without any problem. I’ve never seen the high temperature (425) then turn down (375) for a muffin recipe. crackly banana bread Posts navigation. If you’re looking for bursting pear flavor, this isn’t your recipe. 1-browned the butter as suggested 2 large eggs, lightly beaten Took me a minute to place the song lyrics along with Jacob’s picture ….. Bon Jovi for the win!!! Theses sound so good!! Emilie — It was actually the choice of the recipe’s author from the book. I made the muffins yesterday and loved them–they are even better today! Do you do this with other muffins and I haven’t noticed before? Love all the ingredients…what’s not to love with the hint of hazelnuts & chocolate!?! Thanks for sharing. Really delicious and interesting! You BOTH have the most awesome cookware in your posts, too.I would gladly snoop in both your kitchen cabinets. It has the health benefits of wheat, but has a texture more like white. Pear, hazelnuts, vanilla, oats and other priorities (read: chocolate) huddle in a nubby, crunchy muffin. pear and hazelnut muffins. It’s never stopped any of us! 1 cup (120 grams) toasted hazelnuts, coarsely chopped Pre-coffee, you might say. The bittersweet chocolate chunks were not necessary, but they were not regretted either. baking soda, applesauce, sugar, baking powder, olive oil, pear and 9 more. Do not overbake. These look absolutely wonderful! Recipes. Or would they just be moderately different. We live in central Washington A.K.A Fruit Tree Country, and always (when they’re in season) seem to have pears lying around over ripening before we can eat them all up. I did not make them with the chocolate and did not miss it, but probably would have enjoyed it just the same. Pears for breakfast are my favorite. Divide batter among muffin cups, then lightly push two to three thin slices of pear into the top of the muffins. And perhaps after the coffee next time. Would probably use less sugar next time. i only had unbleached white flour so that’s what i used, but i tried not to over-mix the batter. Six years ago: Our Favorite Chocolate Chip Cookies Place muffins in oven and immediately reduce the heat to 375°F. Do you think you could make these with NO nuts? Cindy November 19, 2012 at 07:04 # These muffins look pretty darn awesome. These are beautiful! Yield: Theoretically, 12 muffins, but I got 16. Stir wet mixture into dry until just combined. Big success! Those look and sound fantastic! 1 to 1 1/2 teaspoons vanilla extract 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups) i just awoke early to make these for but somehow completely messed up. The Pear-Hazelnut Muffins from Megan Gordon’s beautiful new book, Whole Grain Mornings, came out clearly in the breakfast camp with oats, whole wheat flour and nuts and might have even remained there, had my husband not planted the idea in my head that pears (breakfast!) These look delicious! would you have any way of changing that? Tks a lot. I made these exactly as written — including with cardamom instead of cinnamon. Sounds delicious. I guess I’ll take a hint! increments for total of 35 minutes. In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. Gonna share this recipe with pleasure :), I just made these this morning. Saw this book mentioned on Heidi’s site, and thought that it had tremendous potential! Another recipe going into my list of favorite recipes from Smitten Kitchen!! I made these yesterday and was a little disappointed…the texture and ingredients were agreeable but the taste was lacking and i figured it out…You need to make sure you use RIPE pears, you need their perfume and juice to infuse the muffin to get the most out of the fruit and nut combo. You’re posts never fail to make me laugh! Can this be made with cooked oatmeal instead of rolled oats? I may not be healthiest eater, but I sure could eat these as breakfast with fresh fruits then save one for dessert with ice cream later. You can just eat them any old time of the day. Lots of eggs = cake. It’s fabulous, I even sprinkled some on the batter with the remainder of the nuts. Pear and Ginger Oatbran low carb muffins. Every new mom (and dad!) Mar 1, 2018 - First of all, they understand that all it takes to turn dessert into breakfast is some solid rebranding. To eat, I slice them in four sections, spread on peanut butter, stick them back together and out the door I go with coffee to keep them company. And yeah…based on how they tasted fresh out of the oven, these are definitely dessert for me – a delicious, delicious dessert. Will send some with my college age son when he flies back to college after spring break tomorrow! Too often I make something for the morning and realize I am basically eating cake for breakfast (not that I mind…!). My very own Russian, who is also coincidentally named Alex, sent me a text this morning, raving about these muffins, and he is not one prone to raving! Here’s the verdict…Overall, we thought these muffins were pretty darn good! 1/2 teaspoon ground cardamom, which I replaced with 1/4 teaspoon cinnamon Initially I was motivated by the trivial reason that I wanted to use up a bag of Bob's Red Mill 10 Grain Hot Cereal I'd been gifted, but then having a supply of not-too-cloyingly-sweet, freshly baked indulgences became a reason in itself. I (always) think you could brown the butter. i wish i did. I made a pear cake with cardamom late last year, and it was an absolute revelation as to how beautiful they are together. The pears add bits of sweet fruit dispersed throughout each muffin, which is complemented by the ginger in the batter. Sometimes the substitutions, strategically, are the trick to making them a healthier option so I enjoyed and agreed with your suggestion to sub in coconut oil (which I use so much in cooking and am trying to more in baking) and the yoghurt thinned out with milk idea is great too. Thanks! Anything in rectangular form + zucchini = I don’t know why this is “bread” Smitten Kitchen Blueberry Muffins Best Blueberry Muffins Blue Berry Muffins Blueberries Muffins Lemon Muffins Eat Breakfast Breakfast Recipes Brunch Recipes Breakfast Ideas perfect blueberry muffins An obsessively good one-bowl blueberry muffin recipe with more berries than ever and a … I love it. Make them. The pears I bet keep them so moist and I love pears. White sugar = cake. There was a sweet and lovely cuatro leches cake, egg drop soup, spiced pear muffins and more. The first time I used butter, the second time I used coconut oil. quick question- how should i adjust the time/temp if i’m using a mini muffin pan? I just discovered that I’m allergic to eggs. For flours I did a blend of the 3/4 cup oatmeal, 3/4 cup whole wheat flour and 3/4 cup almond meal. I put the oats in with the liquid ingredients while I mixed the dry – got that from another recipe, and it softens and helps integrate the oats. If you absolutely want to avoid it, you could just butter the tins as you would a cake, but then you wouldn’t have a neat wrapper. Feb 2, 2012 - An online magazine for today's home cook, reporting from the front lines of dinner. P.S. If I made these again I’d increase the pear and add it in chunks rather than grated, and probably also reduce the butter (with the nuts they were a bit greasy for my taste). Btw, missed the FB chat yesterday, but wanted to give a shout out to you for inspiring my blog. I love the addition, Deb, and am so glad you all enjoyed the muffins. An egg or two = breakfast! Three years ago: Baked Potato Soup These look amazingly delicious! This is my favorite muffin recipe. Cool for 5 minutes in pan before turning out … My son is allergic. Pear + cardamom is such a tasty flavor combination. Get the recipe: Spiced Pear Muffins Question for the sugar do you mean light brown packed sugar?? Inspiring! The pears and oats make them moist and ever so-slightly chewy (the edges of the top reminded me of oatmeal cookies), and the hint of dark chocolate is a great match for the fruit and nuts. Bartlett pears are great for noshing, but they’d probably be a little bland in this recipe. In a medium bowl, whisk buttermilk or kefir or yogurt, eggs, oil, brown sugar, vanilla, and cooked millet or grain cereal mix and cornmeal if using. Delicious and not too sweet, so definitely breakfast, though lovely with a dollop of crème fraiche and a sprinkling of brown sugar as dessert. I tried to get to as many questions as I could throughout the afternoon and evening as well, but have a bunch to go. I happen to have some candied ginger in my kitchen that sounds like it would be a nice addition to these…putting it on my to-do list for the holiday weekend. Thanks. At the hazelnut flaked teeth and the so-called loved ones! Fabulous taste and texture! I made this in a 8″ square glass brownie pan, because I only have an Ikea muffin tin that inevitably burns the bottoms of my muffins. radicchio, apple and pear salad. Made these tonight, ready for breakfast tomorrow and had to test one warm out of the oven. The diced pears held up really well, and there was no question that these were pear and hazelnut muffins. My temperamental oven combined with toddler induced distraction burnt the first batch at the lowest time indicated (20 mn). Would love any ideas. to cook in the pan, like Marina’s did. So true. I have a bit of a hazelnut addiction at the current moment. 3. Why wouldn’t I brown the butter? The only thing I would change is to increase the chocolate a bit – but then again I do have a sweet tooth :). 3/4 teaspoon baking soda If I were to make this again, I’d use cinnamon like Deb did. Butter a standard 12-cup muffin tin or line it with papers.*. Great for healthy baking. 1 cup (125 grams) all-purpose flour Aug 28, 2016 - better than the sum of its breakfast and lunch parts. the texture is bizarre, neither cake nor muffin and rather rubbery and moist at the same time. However if a recipe has fruit and oats in it; it is breakfast (even if does have obscene amounts of butter and sugar it in). I’m allergic to all nuts, is there a way to eliminate the hazelnuts in this recipe and not substitute anything else? In large bowl combine the … There’s just something about pear-cardamom pairings. I got 18 regular size muffins (normal everyday, non GIANT muffin tin). Made these this morning substituting whole wheat pastry flour for all of the flour, nectarines cut in small chunks for the pear, and yogurt mixed with milk for the buttermilk. When I was a kid I convinced my mom to let me eat chocolate cake for breakfast. The grocery store didn’t have hazelnuts and I didn’t have time to go anywhere else, so I made them with pear and chocolate only, used only 1/2 c sugar, and also made them gluten-free by using a mix of oat, sorghum, and rice flours. Oct 18, 2020 - A year and a half ago, an Op-Ed ruined bananas for me. I plan on making the oatmeal recipe listed on Molly’s page for toasted-oats-in-butter breakfast oatmeal. I can imagine they are really wonderful with the sweet. I’m glad to have the excuse to share these with you. Can i leave them out? Also chocolate chips. Sorry, your blog cannot share posts by email. And so this goes until the marks in each category can be tallied and a determination can be made as to whether we can pull this off during the breakfast meal. Problem solved. November 11, 2019 at 11:19 am Reply I love this flavour combination – these muffins look perfect! (By the way, there appears to be a typo in the second paragraph. 2/3 cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar Recipes. I’ve never had pear muffins before, but I bet they are amazing! However, you’ll have to keep the chunks tiny (perhaps raisin-sized) if you’d like them to soften in the baking time. but,and this is the query,can one use spelt as the 1/2 cup sub for whole wheat? Adapted from Whole Grain Mornings. Peel (if you so desire, can be skipped) pears, then halve and core them. Popular Right Now. Problem solved!! I’d love to be able to share these with my girlfriend! I would love to make these as a yummy snack to come home to after a hard run. pear and hazelnut muffins. Next time, I’ll either add more shredded pear, or perhaps 1 c shredded pear + 1 cup pear chopped into small pieces, like in this totally wonderful recipe: It’s just that some people find them bitter or unpleasant. Definitely want to try these, great recipe :). I’ve had great results using it for other foods (meat roasting for instance.) The pear was pretty juicy- used only a cup- and folded into into the batter at the end. We adore those scones, OMG the scent of them baking and they are so simple to make!!! Gimme. I made these as a gift for my friend as muffins of any kind are his favourite thing ever. Gimme. I would really like to make this recipe as a coffee cake. Thank you, for enriching my breakfast (ahem, LIFE). I have a solution to your cake vs breakfast dilemma. A great recipe Deb! You can order takeout the night before, but what about breakfast itself on Thanksgiving morning? Have you experienced this problem? HI Deb On the weekend, however, the same muffins evolve into dessert, into Cinderella muffins. Recipes. Two years ago: Buttermilk Roast Chicken So I made these for a party and they were delicious, but I decided to make them without chocolate chips. A whole hour, an hour in … smitten kitchen | the place to find all of your new favorite things to cook. And chocolate. The only thing that could make these muffins better is the honey glaze on top! Also, could you substitute regular milk for the buttermilk? And 70% chocolate. Ba-da-bing. I think next time I’ll put in a bit of Frangelico along with the vanilla – any suggestions on how much would be good to add, Deb? Couldn’t stop laughing and I think I might know those people :). The way the light is hitting them, little golden globes of sorts :) I love the colors! thanks for all your great food and humor. And who says that there shouldn’t be a little bit of chocolate in breakfast? We all need a bit of ingredient rationalisation to decide whether a recipe is a desert or health food. Okay, now fixed. Especially if you wisely doubled the recipe, so that you now have lots and lots of unsweetened, accidentally healthy muffins. Not a difficult recipe to work with. And I think I shall. Today, for example. smitten kitchen. Feel free to catch up right here, if you wish. Maybe there could be an evening FB event some time? Article by smitten kitchen. Next to having dinner Chez Deb, I would want to go west and dine with her! Made these with pecans as I didn’t have hazelnuts, other than that followed the recipe exactly. On weekdays, I have workhorse muffins for my-out-the-door, on-the-go-5:30 am breakfast. also i baked them at 425 for about 5 minutes before remembering to turn the temp down. Bake until the tops are golden brown and feel firm to the touch, 25-27 minutes. Followed your spice suggestion but accidentally doubled the vanilla extract (oops) – but I couldn’t see that it hurt in the end results. I love the shredded pear in this! Other than bananas…? Would this compromise the muffins? A tiny bit drier than I would’ve liked, but that may have been due to the sugar I cut and the baking process. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free. Delectable! I LOVE puppies & rainbows, just not muffins, although I adore cupcakes, especially with crunchy sugar sprinkles on top! What a perfect breakfast treat while a winter storm takes hold of Chicago! Overall a must try if you enjoy muffins. Whisk well to combine. We all know that muffins teeter precariously on a razor-thin line that divides the food categories of “Acceptable for Breakfast” and “Nope, This Is Dessert” and one must maintain firm boundaries during the breakfast hours lest the day that follows devolve into a full-on bacchanal of Resolution decompensation that ends with one passed out amid scatters of Cheetos, ketchup packets and French fry grease with a side of cronut. Thank you. Pinned, Love pears in muffins! 1. I made these twice recently, both times without the chocolate because I like a “healthier” morning cake, errr, muffin. Everyone knows in a kid’s mind, there are only three fruits: apples, oranges and bananas. I’m sorry, Megan, I know you tried to steer our mornings wholesome with this book; it just didn’t stand a chance with the likes of us. olive oil muffins. Also, if yours taste bland, know that the variety of pear matters for flavor: try d’Anjou. 1/2 cup (85 grams) bittersweet chocolate chunks (optional), Heat oven to 425°F. @ Emma (#23) – Ha! Make this recipe early in the morning. Mine didn’t taste of pear, and I think I used closer to 1 1/2 cups of nice, tasty firm-ripe pears. Or, perhaps, don’t like realizing as they were going to bed that they had mad hazelnut skin flakes in their teeth and none of their so-called loved ones told them all day.). Winter can be a challenge. :) Thanks. Marina — I haven’t tried this as a coffee cake, but I think it would work fine. Does anyone know if they freeze well? I was stalking your facebook chat and ran across the list of blogs you follow and I fell in love with Orangette, not to mention the Whole Grain Mornings book! I did really like the chocolate chips in it, though. Serve warm or room temperature. I started with 25 minutes then added 5 min. Shelli, BGP — I suspect that the recipe will work without the hazelnuts, but I can’t be 100% sure without trying it. I can’t wait to try this out…never thought about pears with hazelnuts, but now that I have, it all makes sense! Unsaturated fats = breakfast! Just want to point out a spelling error – should say “assess” instead of “asses”. I got a kick out of how you differentiate “breakfast” muffins from “dessert” muffins. 1/2 cup (60 grams) whole wheat flour I used buckwheat flour & TJ’s gluten-free flour (an odd mix of what was in the pantry). Look forward to trying the recipe. 1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated More savory, of course, and my children would argue that they weren’t right somehow. It’s better to just use that milk to make your own buttermilk. Thank you for posting! Recipes. I’ve never been much of a pear person, but these muffins make me want to give them another go! Yum Yum Yum. 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