Pear & Dried Cherry Butterscotch Muffins
These muffins are perfect for fall and winter when you want something comforting for breakfast. I used Harry and David’s Royal Riveria pears, but you can use regular Comice Pears or Bosc pears if you want to save the Harry and David pears to eat out of hand (I don’t blame you!). One thing to note, I used teff flour in the muffin because I think it adds a great complexity to the muffin and compliments the butterscotch flavor. Teff flour can be found at international grocery stories and online. If you can’t locate it, just substitute the same amount of whole wheat flour for it.
Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Salt | 1 tsp (6g) | 0 |
| Teff | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 90 g (1/2 cup) dried tart cherries
- 2 tablespoons dark rum (or orange juice if you don’t want booze in your breakfast muffin)
- 115 g (4 oz or 1 stick) unsalted butter
- 1 cup (8 oz or 240 ml) cold buttermilk, well shaken
- 2 large eggs
- 175 g (1 1/4 cup) all purpose flour
- 55 g (1/4 cup plus 1 tablespoon) teff flour or whole wheat flour
- 115 g (1/2 cup plus 1 tablespoon) dark brown sugar
- 1 teaspoon sea salt
- 2 teaspoons baking powder
- 285 g (10 oz) pear (1 medium Comice, two small Bosc)
- 2 tablespoon of turbinado sugar (or brown sugar)