Ingredients
14
14 servings
- •2 cups all-purpose flour
- •½ cup white sugar
- •2 teaspoons baking powder
- •2 teaspoons ground cinnamon
- •1 teaspoon ground nutmeg
- •½ teaspoon baking soda
- •½ teaspoon salt
- •¾ cup buttermilk
- •½ cup canola oil
- •2 eggs, at room temperature
- •2 teaspoons vanilla extract
- •2 pounds pears - peeled, cored, and coarsely chopped
- •1 cup chopped walnuts
- •3 tablespoons white sugar
- •2 tablespoons ground walnuts
- •½ teaspoon ground cinnamon
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease 14 muffin cups.
- Whisk flour, 1/2 cup sugar, baking powder, 2 teaspoons cinnamon, nutmeg, baking soda, and salt together in a large bowl.
- Whisk buttermilk, oil, eggs, and vanilla extract in a separate bowl. Pour in flour mixture; mix just until moistened. Fold pears and chopped walnuts into the batter with a few quick strokes.
- Spoon batter into the muffin cups, filling them to the top.
- Mix 3 tablespoons sugar, ground walnuts, and 1/2 teaspoon cinnamon together in a small bowl to make topping. Sprinkle topping evenly over batter.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place muffin tins on a wire rack; cool for 5 minutes before removing muffins.
Nutritional Facts
Per 14 servings
- Calories: 294
- Carbohydrate: 36g
- Fat: 15g
- Fiber: 3g
- Protein: 5g
- Sugar: 17g
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