Description
These chocolate pear muffins combine the richness of chocolate with the natural sweetness and moisture of ripe pears. The slightly dense texture is perfectly complemented by tender pear chunks and pockets of melted chocolate, offering a melt-in-your-mouth experience with every bite.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 1/2 cup milk
- 1/4 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 ripe pears, peeled, cored, and diced
- 1/2 cup chocolate chips or chopped chocolate
- 1/4 cup chopped walnuts or pecans (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In a separate large bowl, beat together the brown sugar, granulated sugar, egg, milk, vegetable oil, and vanilla extract until smooth and well combined.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Gently fold in the diced pears, chocolate chips, and chopped nuts (if using).
- Divide the muffin batter evenly among the muffin cups, filling each about 2/3 full.
- Bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Storage: Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate them for up to 5 days.Reheating: Reheat muffins in the microwave for 15-20 seconds or in the oven at 300°F (150°C) for 5-10 minutes to warm them up.Variations: Add a pinch of nutmeg or ground ginger to the batter. You can also substitute the pears with apples or peaches, and for a gluten-free option, use a gluten-free flour blend.Vegan: Substitute the egg with a flax egg and use a plant-based milk like almond or oat milk for a vegan version.If you prefer sweeter muffins, you can increase the amount of sugar or add more chocolate chips.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 20g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 20mg