I’m a fall junky. I freak out the second I see a leaf change, I pull out my sweaters while the weather is still warm in anticipation of the first cool evening, and I start plotting sweet potato recipes at least a month in advance. I’m hoping to soak up a bit of the beginning of fall this week while we’re home for the wedding. While Sacramento is going strong with summer-like weather, the heat in Illinois should be breaking just in time for the wedding (we’re on forecast for mid 70’s and sunny for the wedding day- fingers crossed it holds!)
Even with the California heat, I’m starting to get into the fall mood. These muffins are the start. My desire to bake comes out full force in the fall and muffins are an easy way to whip up something delicious. I love the distinct flavor of the hazelnuts with the cinnamon and pears- you can’t wrong!Print
- 3/4 cup whole wheat pastry flour
- 3/4 cup raw hazelnuts
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1 large egg
- 1/4 cup maple syrup
- 1/4 cup melted butter
- 1/4 cup + 2 tablespoons milk
- 3/4 cup 1/4″ cubed pear (1–2 medium pears)*
- Preheat oven to 350˚ and line muffin tin with paper.
- Place hazelnuts in a dry skillet over medium-low heat. Shaking pan often, lightly toast hazelnuts, 4-5 minutes. Place hazelnuts in a food processor and pulse until hazelnuts turn into meal (but do not pulse until you get hazelnut butter). Combine hazelnuts with flour, baking soda, baking powder,cinnamon, nutmeg and salt.
- In a separate bowl, whisk together egg, maple syrup, melted butter, and milk. Pour into dry ingredients and stir until just combined.
- Fold pears into the batter. Divide muffin batter into the tin and bake for 15-18 minutes until muffin springs back.
*I chose not to peel the pears, but you can. Also, I used Asian Pears which hold up to heat a bit better than other varieties of pears. You can also roast the pear for a bit before placing into the muffins (375˚ for 15-20 minutes).