Sweet chunks of ripe, juicy Anjou pears (either red or green is fine) and melted chocolate will surprise your taste buds in these delicious pear muffins! Use ripe pears that are firm and free of bruising.
- 2 Pittman & Davis D’Anjou pears, peeled and chopped (about 2 cups)
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 tsp. vanilla extract
- 2-3/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa
- 1½ tbsp. baking powder
- ½ tsp. baking soda
- ½ tsp. kosher salt
- ¾ cup whole buttermilk
- 1¼ cups semisweet chocolate chunks, divided
- Preheat oven to 350°F.
- Beat unsalted butter, granulated sugar and light brown sugar with an electric mixer on medium speed until light and fluffy (about 4 minutes). Add 2 large eggs, one at a time, beating on low just until combined after each addition. Add vanilla extract; beat until just smooth.
- Whisk together all-purpose flour, unsweetened cocoa, baking powder, baking soda, and kosher salt in a large bowl. Add to butter mixture in thirds alternately with whole buttermilk, beginning and ending with flour mixture, beating on low until just combined after each addition.
- Fold in 1-3⁄4 cups chopped pears plus one cup chocolate chunks. Line muffin pans with paper cups and divide batter into the cups, sprinklling remaining chocolate chunks and pears over tops.
- Bake in preheated oven until a wooden pick inserted in center of each muffin comes out with moist crumbs (25 to 30 minutes). Cool in pans on wire racks 15 minutes. Remove muffins to wire racks to cool completely (about 30 minutes). Remove from pans.
Makes 24 (2 dozen) muffins.