Mini Pear and Anise Whole Wheat Muffins
Bite-sized muffins full of juicy pears and a fragrant anise flavor, perfect for a quick breakfast or afternoon snack.
Servings 24 muffins
Calories 57kcal
Ingredients
- 2 Bosc Pears seed removed, diced into half inch pieces
- 1 Tbsp Water
- ⅓ Cup Quick Oats
- 1 Egg room temperature
- 3 Tbsp Butter melted
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Anise Extract
- 1 Cup White Whole Wheat Flour
- ¼ Cup Brown Sugar
- 1 tsp Cinnamon
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Salt
- 1 Tbsp Apple Cider
- 1 Tbsp Sparkling Sugar
Instructions
- Preheat the oven to 375°F with a rack in the center, and grease a 24-cup mini muffin pan.
- Add the pears and water to a medium saucepan. Cook over medium heat, covered, for 5-8 minute, stirring occasionally until the pears have softened. Continue cooking an additional 3-5 minutes uncovered, smashing the pears against the sides and bottom of the pot.
- In a large mixing bowl, combine the pear puree with the oats, egg, butter, vinegar, and anise extract. Stir until smooth.
- In a medium mixing bowl, whisk together the flour, brown sugar, cinnamon, baking soda, baking powder, and salt until combined.
- Fold the dry ingredients into the wet along with the apple cider, until just combined, and there are no obvious streaks or pockets of flour.
- Transfer the muffin batter to the prepared pan and top with sparkling sugar. Bake for 13-18 minutes, until a toothpick comes out clean, and the tops bounce back when gently pressed. Allow the muffins to cool in the pan for 5-10 minutes until they can be handled. Then cool completely on a wire rack.
- Serve at room temperature or warm with butter.
Notes
- Make ahead tips: The baked muffins can be stored at room temperature for up to one day, in a sealed container. Transfer to the fridge and store for an additional 3-5 days. Freeze muffins for up to 3 months.
- Ingredients:
- Pears: Bosc pears, which have a slightly spiced flavor pair excellently with the anise in these muffins. However, you can also use Bartlett or D'anjou pears if you prefer.
- Anise extract: For a more subtle anise flavor, use only 1/2 tsp of extract. For a stronger flavor use up to 1 1/2 tsp. Anise flavor will be stronger as the muffins are stored at room temperature or in the fridge.
- Flour: If you prefer, you can replace the white whole wheat flour with an equal amount of all-purpose flour.
- Muffin pan: If you do not have a 24-cup pan, you can use two 12-cup mini muffin pans. You can also use single 12-cup pan and work in batches, greasing in between.