I love making muffins. Simple ingredients are mixed with fruit and in less than thirty minutes home-baked-happiness-happens.
These vanilla pear muffins are a delicious riff on a great recipe I found on allrecipes website. Instead of yogurt, I use creme fraiche, giving them a welcome French twist. If you can't find creme fraiche, sour cream would work too. I find creme fraiche at Trader Joe's and lots of other markets these days. I also tweaked the other ingredients, omitting the pecans in the original recipe, and bumping up the vanilla. The muffins bake up golden brown and so moist. The vanilla really works with the pears. They're my new favorite.
I'd suggest using a firm but ripe large pear here, not a mushy one. This way the muffins will be nicely studded with pieces of pear.
I use my vanilla sugar in this recipe, which makes them taste warm and wonderful. White sugar is just fine too. The vanilla sugar recipe is below the muffin recipe.
They freeze well. Just pop in the microwave directly from the freezer to have for breakfast or as an afternoon snack.
Preheat the oven to 450 degrees. Grease a 12 muffin cup pan with a little butter or spray them with baking spray.
In a large bowl, stir the flour, sugar, baking powder and salt. In another bowl, mix the creme fraiche, corn oil, egg and vanilla extract until combined. Add the diced pears and stir again. Stir the creme fraiche mixture into the flour mixture until the batter is just combined. Don't overmix. Spoon the batter into the prepared muffin cups.
Reduce the oven temperature to 350. Bake the muffins until they're golden and a toothpick inserted in the middle of one comes out clean. They should take about 18-25 minutes to bake. Serve them warm and enjoy!