Most people have big expectations for their dream home.
Large walk-in closets with built in shoe racks. Three car garages. Spectacular kitchens, with commercial kitchen features yet full of the comfort of home. Even a in home theater with a custom snack bar.
Of course my dream home has all of these features, but I also dream of having a luscious backyard garden and rows and rows of fruit trees.
I don’t have much of a green thumb, so the actual garden might be far fetched, but fruit trees basically take care of themselves… right?
I can just picture it, beautiful green trees spotted with bright, vibrant fruit!
My mother-in-law, actually lucked out in that her house came with a pear tree when she moved in. Unfortunately, some years the tree has not produced much, if any fruit, while other years the tree is so weighed down with an overabundance of delightful fruit, that you would think the tree would fall right over.
This year was one of those magical years!
About a month ago, on a routine visit to my mother-in-law’s, the little pear tree was bursting with fruit. I asked her if I could pick some of the pears and she said sure, apologizing that she didn’t realize I wanted any of the pears and had already let the neighbor take most of them. (uh… hello why wouldn’t I want some free fresh picked pears!) But of course I was truly grateful for the pears and appreciatively enjoyed them.
These muffins are so light and delicate. I love that they are not over powered by a mess of spices and that the honey and pear flavors are truly the star of the show. Of course, you can’t eat Honey Pear Muffins, without a smear of butter and an extra drizzle of honey, for the ultimate muffin experience!
Honey Pear Muffins
Prep time: 15 minutes Cook time: 20 minutes Yields: approximately 15-18 muffins
2½ cups unbleached all-purpose flour
1 teaspoon baking soda
1/4 teaspoon kosher salt
¾ cup unsalted cold butter, cubed
2/3 cup honey
3 eggs, room temperature
1 teaspoon vanilla extract
2 pears, peeled,cored and pureed until smooth (Anjou Pears or Red Pears)
Preheat your oven to 350 degrees F. Line muffin tin with paper liners or spray with non-stick spray.
In a large bowl, stir together flour, baking soda, and salt. Set aside.
In a mixing bowl, beat together butter and honey until smooth and creamy, about 3 minutes. Add in eggs, one at a time, mixing well after each addition. Mix in vanilla and pear puree, mixing until well combined. Gradually add in your flour mixture, beating just until moistened.
Fill greased or paper-lined muffin cups two-thirds full, approximately 4-5 tablespoons batter per muffin cup. Bake in a preheated 350 degree oven for 15-18 minutes, or until a toothpick inserted in center of muffin comes out clean. Allow to cool slightly before removing from muffin tins.
Store the muffins in an airtight container for 1-3 days. Or freeze, wrapped in foil and stored in an airtight container or freezer bag for up to a month. To thaw, place on counter and allow to thaw for 3-4 hours before serving. Or remove from freezer packaging and place frozen muffins in a 350 degree oven until heated through. Frozen muffins can also be defrosted in microwave (remove foil before using microwave!) for 5-8 minutes on half power until thawed and heated through.
Adapted from Crepes of Wrath