Pear Almond Muffins

By Savour
June 16, 2011
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Author Notes: I made these because I was looking for a higher protein snack to feed my toddler, but they're so moist and delicious they don't last long in our house. Designed to be wholesome, the end result is more decadent -- like a French Pear Tart in muffin form. Using ricotta in the muffins is an idea that came from baking queen Dorie Greenspan. If you're not going to eat them within a day or two, store them in the refrigerator or freeze them.Savour

Makes: 12 muffins

  • 2 ripe pears
  • 3/4 cup whole milk ricotta
  • 2 eggs
  • 1/2 teaspoon vanilla extract
  • 1/2 cup butter, melted and cooled
  • 2/3 cup sugar
  • 2 cups almond flour or almond meal
  • 2 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  1. Preheat the oven to 400 degrees. Prepare a muffin tin by greasing with butter and dusting with flour, lining with paper, or spraying with baker's joy.
  2. Peel the pears, core them, and cut them into 1/2 inch chunks.
  3. Whisk the ricotta, eggs and vanilla together, and stir in the melted butter.
  4. In a large bowl, combine the sguar, almond flour, baking powder, baking soda and salt. Whisk in the ricotta mixture, leaving it lumpy. Fold in the pears.
  5. Divide the mixture among the muffin cups (it will be thick and lumpy), and bake for 20-25 minutes. Test with a toothpick -- it should come out clean.

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