I love a good pumpkin muffin around fall, don’t get me wrong, but last week I decided to take a great muffin recipe and shake it up with other fall flavours instead! Pear is a subtle, but oh-so-delicious, flavour that pairs beautifully with the cherry-like aroma of toasted almonds and the herbaceous, floral flavour of lavender. These are absolutely delicious hot out of the oven and make a great on-the-go breakfast. Not to mention how sparkly and pretty they look with their crust of granulated sugar on the top. For a sweet fall treat that doesn’t centre around pumpkin or cinnamon, look no further!
- 2 Cups Flour
- 2 Tsp Baking Powder
- 3/4 Tsp Salt
- 1 Stick Butter
- 1 Cup Sugar
- 2 Eggs
- 1 Tsp Vanilla Extract
- 1.5 Tsp Food Grade Lavender Essential Oil
- 1Tbsp Honey
- 1/2 Tsp Almond Extract
- 1/2 Cup Milk
- 1/4 Cup Chopped Unsalted Almonds
- 1 Can Pears (Chopped Into 1/4″ Pieces)
1 // Preheat oven to 375 degrees and line muffin tin with cupcake foils or grease with a bit of butter or cooking oil.
2 // Mix the dry ingredients together (apart from the sugar) in a large mixing bowl until well blended.
3 // In a medium sized bowl, used an electric mixer or fork to cream the butter, sugar, honey and extracts together until they have the consistency of fluffy snow.
4 // Add your eggs to the butter and sugar mixture and beat until light and creamy.
5 // Gradually your dry mixture to your creamed butter, eggs and sugar. Add your mix and mix with a spoon. The batter should be a little bit lumpy.
6 // Open your canned pears, drain them, and chop them into 1/4″ pieces. Mix them into your batter until they are evenly distributed.
7 // Scoop your batter into your muffin tin – each cup should be 3/4 full so they have enough space to rise while they are baking.
8 // Sprinkle the tops of your muffins with extra granulated sugar to create a delicious, sugary crust.
9 // Bake for approximately 30 minutes. Remove from the over, let them cool and enjoy!
These are truly the coziest fall treat and are the perfect accompaniment to a hot cup of coffee or fragrant mug of tea. A little butter really makes these flavours sing, so don’t be afraid to use the real thing (let’s face it, margarine never made anything better). Let me know what you think about this recipe! If you love lavender and like your desserts on the floral and not-too-sweet side, I have a feeling this will be a hit with you.