This recipe from Cupcakes and muffins is one I’ve been dying to try, but, in the same time, I avoided it as much as I could. This is because I had an inexplicable fear of caramelizing the pears (or anything actually).
First and foremost, let’s caramelize the pear. In one small saucepan, melt 30g butter, add 30g brown sugar and create a thick syrup. Add half pear, diced and cook over low heat, until smooth and soft. Set aside to cool.
While the pear pieces are cooling, combine 80g flour, 50g hazelnuts, finely grounded, 1 tsp baking powder. In a small bowl, combine 60g melted butter with one egg and 60 ml milk. Add 1 tsp vanilla extract.
Fold the wet ingredients into the dry ones, spoon the batter into the muffin cups and decorate with one or two dices of caramelized pear.
Once they’re out of the oven, enjoy with coffee with milk. Or plain and simple.