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 and Cream Cheese Muffins
- 4 oz cream cheese, softened
- 1/2 cup butter or margarine, softened
- 1/2 cup sugar
- 3/4 cup brown sugar
- 3 eggs
- 1 tsp vanilla
- 2 cup flour
- 1 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp nutmeg
- 1 large, ripe pear, peeled and diced
- In a large bowl, beat together cream cheese, butter or margarine, sugars, eggs and vanilla. Beat until smooth and creamy.
- 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.
- 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:
- Food On Fridays at Ann Kroeker’s
- Recipe Swap at The Grocery Cart Challenge
- Friday Feasts at Mom Trends
- Foodie Friday at Designs By Gollum