The Pioneer Woman Tasty Kitchen
Profile Photo

Brown Butter Caramel Pear Muffins

0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep:

Cook:

Level: Easy

System:

14
x

Print Options

Page size Letter 3x5 4x6
Text Size Small Medium Large
Content Include description
Include prep time, etc.
Show image

Description

Sweet and easy-to-make muffins with all the flavors of fall inside.

Ingredients

  • FOR THE MUFFINS:
  • 1 cup Whole Wheat Flour
  • 1 cup Unbleached All-purpose Flour
  • ½ cups Light Brown Sugar
  • ¼ cups Granulated Sugar
  • 2 teaspoons Baking Powder
  • 2-½ teaspoons Ground Cinnamon
  • ½ teaspoons Salt
  • ¼ cups Unsalted Butter
  • 1  Egg
  • 1 cup Milk
  • 2 teaspoons Vanilla
  • ½ cups Peeled, Core Removed And Chopped Pear (preferably Bartlett)
  • 12  Caramels, Unwrapped Then Chopped
  • FOR THE TOPPING:
  • ½ cups Packed Light Brown Sugar
  • ¼ cups Quick Cooking Oats
  • 3 Tablespoons Unsalted Butter, melted
  • 1 teaspoon Ground Cinnamon

Preparation

Preheat oven to 350 F. Line two 12-count muffin tins (recipe yields roughly 14) with paper baking cups.

In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.

In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour the browned butter through a fine-mesh strainer into a medium bowl. Discard the solids. Cool the melted butter slightly before adding egg, milk and vanilla into the bowl. Stir to combine.

Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels.

Fill baking cups about 3/4 full with batter. Set aside.

In a small bowl, combine topping ingredients and sprinkle it evenly over the batter in the cups.

Bake 20-25 minutes or until a toothpick inserted in the center of the cake portion of a muffin comes out clean.

Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.

Recipe adapted from Taste of Home.

No Comments

You must be logged in to post a comment.

No Reviews

You must be logged in to post a review.

Related Recipes

My Favourite Chocolate Chip Muffins
Profile Photo by Marsha | Marsha's Baking Addiction in Breads
My all-time favourite muffins, these muffins are deliciously moist and stuffed...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Double Chocolate Banana Bread
Profile Photo by Kelley Simmons @ Chef Savvy in Breads
The best Double Chocolate Banana Bread. Super moist, soft and chocolatey!...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy


0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 4 Level: Easy


Nutella Stuffed Chocolate Orange Muffins
Profile Photo by Marsha | Marsha's Baking Addiction in Breads
Deliciously moist orange-infused muffins stuffed with Nutella and chocolate chips, and...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 12 Level: Easy


Strawberry Mascarpone Scones
Profile Photo by Leigh Suznovich of Jeanie and Lulu's Kitchen in Breads
These strawberry mascarpone scones are so puffy, flavorful and amazing for...
0.00 Mitt(s) 0 Rating(s)0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5

Prep: Cook:

Serves: 8 Level: Easy