Pear and Choc Chip Muffins

Chocolate and pear are a match made in muffin heaven and these easy muffins are peary delicious!

This recipe is the result of having some random ingredients that needed using up and a strong desire to bake. Although come to think of it, my desire to bake is always strong! 

Anyway, I had some pears that needed using up and can you believe, some choc chips that were going out of date. I think that is the first time chocolate has ever gone out of date at our place, even it is of the baking variety. 

I wanted to bake something quick, easy and that could be easily shared in individual serves, you know, what with being in the middle of a global pandemic and all.

The result was most pleasing, I must say and these muffins will really take away that bitter after taste that current global events may leave in your mouth! They’re sweet, light and fluffy and the combo of the pear and chocolate is next level delish!

The secret is in the thick batter – don’t be tempted to over mix it – because a lumpy mixture always makes the best muffins.

Now don’t be alarmed when you see the preheated oven temperature, the extra bit of heat really makes the muffins rise but be sure to turn the oven down when you put the muffins in to bake, we want them big not burnt! 

Do you have a strong desire to bake? Does chocolate ever go out of date at your house?

Ingredients

1 1/2 cups (225g) plain flour

1 teaspoon bicarbonate of soda

1 teaspoon baking powder

1/2 teaspoon salt

150g caster sugar

1 teaspoon vanilla essence

1 egg

100g milk

1/3 cup (80g) butter, melted

3 small or 2 large pears, chopped

1 cup (150g) dark choc chips

How to – Traditional

1. Preheat oven to 220C and line a 12 hole muffin tray with paper cases.
2. In a large bowl, mix the flour, bicarb, baking powder and salt together. Set aside.
3. In a separate bowl mix the the melted butter, sugar, vanilla, egg and milk.
4. Add the wet ingredients to the dry mix. Don’t over mix – a lumpy mixture makes the best muffins.
5. Fold through chopped pears and 3/4 of the choc chips.
6. Use an ice cream scoop to fill the muffin cases and sprinkle the remaining choc chips over the top.
7. Reduce the oven temperature to 180C, pop the muffins into the oven and bake for about 20-25 minutes until golden, risen and springy.
8. Stand muffins in pan 5 minutes before removing to a wire rack to cool.

How to – Thermomix

1. Preheat oven to 220C and line a 12 hole muffin tray with paper cases.
2. Mix flour, bicarb, baking powder and salt in TM bowl for 5 seconds on speed 5.Set aside.
3. Add the butter to TM bowl and melt for 2 minutes at 60C on speed 3.
4. Add sugar, vanilla, egg and milk and mix for 10 seconds on speed 4.
5. Add the dry ingredients and mix for 5-10 seconds on speed 4.
6. Add the chopped pears and 3/4 of the choc chips for 10 seconds on reverse speed 4.
7. Use an ice cream scoop to fill the muffin cases and sprinkle the remaining choc chips over the top.
8. Reduce the oven temperature to 180C, pop the muffins into the oven and bake for about 20-25 minutes until golden, risen and springy.
9. Stand muffins in pan 5 minutes before removing to a wire rack to cool.