Delicious Pear Chestnut Mini Muffins…
If you are a muffin lover, grab your recipe notebook and mark this one down, you can’t miss chestnut and pear muffins! Perfect to enjoy for breakfast or a snack with a steaming cup of tea. We have enhanced the typical American, mushroom-shaped treats with diced williams pears and a cascade of sweet chestnuts! Making them is really simple and the result will be truly amazing. A golden dome and a unique softness will make them special and suitable for any occasion!
Ingredients :
- 125g (1/2 cup + 1 tbsp) unsalted butter, softened at room temperature
- 265g (2 1/8 cups) all-purpose flour
- 135g (2/3 cup) granulated sugar
- 110g (2 large) eggs, at room temperature
- 135ml (1/2 cup + 1 tbsp) whole milk, at room temperature
- 2g (1/2 tsp) baking soda
- 1 pinch of salt
- 1 tsp vanilla extract
- 10g (2 tsp) baking powder
- 200g (7 oz) pre-cooked chestnuts
- 300g (10.5 oz) Williams pears (about 2 medium pears)
How to prepare delicious Pear Chestnut Mini Muffins:
- To prepare the chestnut and pear muffins first, cut the soft butter into cubes and transfer it to a bowl. Add the sugar and the vanilla extract. Work with electric whips 3 until creamy in consistency.
- Now add the eggs and process again with electric whips until well incorporated 5. Still with the whips in action, slowly add the sifted flour,
- the baking soda and the baking powder also sifted. You will notice that the dough will become more consistent, at which point add the milk and incorporate it while continuing to mix at low speed.
- You will thus obtain a soft and firm dough. Add a pinch of salt and stir to let it absorb.
- Then cut the precooked chestnuts into small pieces and keep them aside. Wash the pears well, cut them into wedges and remove both the skin and the central part of the core.
- Finally, cut them into cubes. Take the dough again, add the chopped chestnuts, mix with a marisa and add the pear cubes.
- Mix again with the marisa and transfer the mixture to 12 ramekins, which you will have in turn placed inside the holes of the baking pan. Bake in a static oven preheated to 180°C (350°F) for 40 minutes in the middle rack. Take the muffins out of the oven and let them cool before serving.
Bon Appetit!
