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Pistachio Pear Raspberry Muffins
Pistachio Pear Raspberry Muffins
"These pIstachio, pear and raspberry muffins are the perfect blend of summer and fall. They are also the perfect blend of flavors. These muffins are nice and cinnamony, perfectly sweetened, and have a great nutty crunch! Plus, these muffins are incredibly easy to make. You can mix everything together in just 10 minutes, then bake them for 20 and eat. It is just 30 minutes to a delicious muffin perfect for breakfast or a snack."
Makes12 muffins
Preparation Time10 min
Cooking Time20 min
Cooking Vessel Size12 cup Muffin Tin
Ingredients
- 3 cups brown sugar, packed
- 1 cup unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup Whole Wheat Flour
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon baking soda
- 1 cup grated pear
- 1 cup chopped pistachio
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Preheat your oven to 350F
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Mix together the brown sugar, butter eggs and vanilla until well combined.
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Add the flour, cinnamon, nutmeg and baking powder and stir until just combined.
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Fold in the pear, pistachio, and raspberries.
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Line a cupcake tray with liners and fill each about 2/3 of the way full (an ice cream scoop is a perfect measuring tool here!)
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Bake 20-25 minutes until a toothpick comes out clean.
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