It’s a good thing my children never get tired of muffins. I love to have muffins on hand all the time. They are my favorite option for a quick, grab-and-go breakfast. They make a perfect snack. Sometimes, they even double as dessert in a pinch. Muffins freeze beautifully and there is no end to the different varieties.
Obviously I could sing the praises of muffins all day long. But I’m sure that’s not what you came here for. I’m sure you’d rather I just get on with the recipe for these delicious, moist, flavorful and hearty Pear and Cream Cheese muffins. Fine, I guess I can accommodate. I’ll save the “Ode to the Muffin” for another day.
Pear & Cream Cheese Muffins
- 4 oz. cream cheese, softened
- 1/2 c. butter or margarine, softened
- 1/2 c. sugar
- 3/4 c. brown sugar
- 3 eggs
- 1 t. vanilla
- 2 c. flour
- 1 1/2 t. baking soda
- 1 t. cinnamon
- 1/2 t. salt
- 1/4 t. nutmeg
- 1 large, ripe pear, peeled and diced
1. In a large bowl, beat together cream cheese, butter or margarine, sugars, eggs and vanilla. Beat until smooth and creamy.
2. Meanwhile, in a small bowl, stir together flour, baking soda, cinnamon, salt and nutmeg. Stir into the liquid mixture just until combined, being careful not to over mix. Fold in the pears.
3. Spoon into greased or lined muffin tins and bake at 375 degrees for 15-18 minutes, until golden brown and fully cooked.
Note – My muffins pictured above were topped with a simple streusel that added a nice crunch. To make the streusel, combine 1/3 c. flour, 1/3 c. brown sugar and 1 t. cinnamon in a small bowl. Cut in 3 tablespoons of butter or margarine until crumbly. Sprinkle over muffins before baking and bake as directed.
This post is being linked to: