Spiced Pear, Hazelnut, & Chocolate Chunk Muffins
I know my archives from like…2012 to 2015 might suggest otherwise, but I don’t really do muffins. Generally I feel like muffins are “wannabe cake”…packing a big calorie punch but not nearly as good as actual cake.
There are exceptions to this rule, however, and these delicious pear, hazelnut, and chocolate chunk muffins are definitely one of them!
This flavor combo is pure cozy, perfect for fall and winter. Pear and hazelnut is a classic combo, and paired with some warm spices and addictive hits of dark chocolate, you’ll definitely be going back for seconds.
I’ll also note that I’ve fallen in love with both a “pear and chocolate” flavor combo (see this delicious snacking cake, as well as this chocolate one, and these scones). And I have another pear + hazelnut recipe that you ABSOLUTELY need to make…it’s a pear and hazelnut cake with rosemary glaze, a subtle, addictive snack cake.
One of my biggest tips for these pear hazelnut muffins is not to make them too big. I tried to make some bigger muffins (I have a deep silicone muffin mold that’s double the depth), but they don’t cook evenly and so end up being unpleasantly underdone inside.
I also recommend making sure your pears are truly ripe, and really flavorful. I find Bartlett and Hoppi pears best for this, but haven’t tried the recipe with other varieties. I don’t peel mine because the skin on these ones is quite thin, but if you use another type with thicker skin, you may need to peel them.
How to make pear hazelnut dark chocolate muffins
The recipe below has more detailed instructions, so I’ll give a little more high-level here. Preheat your oven to 425°F. Grease a standard muffin tin (or line it with papers). You may need two tins.
Grate or dice your pears and add them to a mixing bowl along with the melted butter, sugar, buttermilk, eggs and vanilla. Stir until combined, then add the flours, oats, spices, baking soda, baking powder, and salt.
Gently fold into the wet batter until just combined (don’t overmix!) then finally add all but 1/2 cup of chopped hazelnuts and the chocolate chunks and barely stir in.
Fill the muffin cups almost up to the top and sprinkle with turbinado and (if desired) the reserved 1/2 cup of hazelnuts (I chopped mine more finely).
Put in the oven and immediately reduce the heat to 375°F. Bake for 18 to 23 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free.
Start watching them carefully around the 18 minute mark, as baking times will definitely vary based on your muffin tin size.
Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.
Personally I loved these much more once they were entirely cool and set, vs. still warm, but that probably varies by person.
If you get your hands on some awesome pears and aren’t sure what to do with them (particularly if they’re sitting there not getting used and starting to get a bit squishy), these pear hazelnut muffins are the perfect solution!
Adapted slightly from Smitten Kitchen
Other delicious muffin recipes you’ll love:
- Healthy Morning Glory Muffins
- Persimmon Muffins with Lemon & Cardamom
- Moist, Healthy Apple Cinnamon Oatmeal Muffins
- Double Chocolate Banana Muffins (gluten-free if you want)
- Banana Chocolate Coffee Muffins with Whole Wheat Flour
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Spiced Pear, Hazelnut, & Dark Chocolate Muffins
These pear, hazelnut, and dark chocolate muffins are packed with warm spices and fun textures...a cozy hug whether it's a breakfast treat or an afternoon snack! They're easy to whip up and perfect for fall or winter.
Ingredients
- 2 small-to-medium firm but RIPE pears (I like Bartlett or Hoppi)
- 6 tablespoons (85 grams) of unsalted butter, melted and cooled slightly
- 1/3 cup of granulated sugar
- 1/3 cup of brown sugar
- 1 cup (240 ml) of buttermilk
- 2 large eggs, lightly beaten
- 1/2 tablespoon of vanilla extract
- 3/4 cup (75 grams) of rolled oats
- 1 cup (125 grams) of all-purpose flour
- 1/2 cup (60 grams) of whole wheat flour
- 3/4 teaspoon of baking soda
- 2 teaspoons of baking powder
- 1/4 teaspoon of ground cinnamon
- 1/4 teaspoon of ground cardamom
- 1/4 teaspoon of ground nutmeg
- 3/4 teaspoon of kosher salt
- 1/2 cup of toasted hazelnuts, coarsely chopped (rub off the skins)
- 1/2 cup (85 grams) of dark chocolate chunks
- Optional: turbinado (raw) sugar for sprinkling
Instructions
- Heat oven to 425°F. Grease a standard 12-cup muffin tin (or line it with papers). I have tried bigger muffins but they don't cook evenly and so end up underdone inside.
- Get a large mixing bowl. Halve and core your pears, then either dice them (bite-size) or you can grate them on the large holes of a box grater (I diced). Technically you should have about 1 cup grated or closer to 1 1/2 diced, but I don't worry too much about the amounts.
- Stir in melted butter, sugar, buttermilk, eggs and vanilla until combined. Then add the two types of flour, oats, spices, baking soda, baking powder, and salt. Gently fold these dry ingredients into the wet batter until just combined; do not overmix. Then add all but 1/2 cup of chopped hazelnuts, and the chocolate chunks and barely stir in.
- Fill the muffin cups almost up to the top and sprinkle with turbinado and (if desired) the reserved 1/2 cup of hazelnuts (I chopped mine more finely).
- Place muffins in oven and immediately reduce the heat to 375°F. Bake for 18 to 23 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free. Start watching them carefully around the 18 minute mark, as baking times will definitely vary based on your muffin tin size.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.
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