Champagne-Poached Pear Muffins
 
Makes 12 muffins
Ingredients
  • ½ cup (113 grams) unsalted butter, softened
  • ⅔ cup (133 grams) granulated sugar
  • ⅔ cup (147 grams) firmly packed light brown sugar
  • 2 large eggs (100 grams)
  • 1 tablespoon (18 grams) vanilla bean paste*
  • 2 teaspoons (8 grams) vanilla extract*
  • 2 cups (250 grams) plus 1 tablespoon
  • (8 grams) all-purpose flour, divided
  • 2 teaspoons (10 grams) baking powder
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ cup (120 grams) whole buttermilk
  • 1¼ cups (250 grams) (¼-inch) chopped Champagne-Poached Pears (recipe follows)
  • ⅔ cup (75 grams) sliced almonds
  • Garnish: confectioners’ sugar
Instructions
  1. Preheat oven to 375°F (190°C). Butter and flour a 12-cup muffin pan.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter, granulated sugar, and brown sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste and vanilla extract.
  3. In a medium bowl, whisk together 2 cups (250 grams) flour, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.
  4. Pat chopped Champagne-Poached Pears with paper towels to absorb any excess liquid. In a small bowl, toss together pears and remaining 1 tablespoon (8 grams) flour. Fold pears into batter. Spoon batter into prepared muffin cups. Sprinkle almonds onto batter.
  5. Bake until golden brown and a wooden pick inserted in center comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes. Garnish with confectioners’ sugar, if desired. Serve warm or at room temperature.
Notes
*We used Heilala Vanilla Bean Paste and Extract.
Recipe by Bake from Scratch at https://staging.bakefromscratch.com/champagne-poached-pear-muffins/