Wasn’t too fussy about the idea of these at first, but they’re probably the best muffin/cake I’ve made, the pear inside is sooo nice and makes the entire muffin moist and soft, with the toffee and pecans on top they’re basically perfect, well nothing and no one is perfect but like, these are about as good as ill be able to get.
- 300g Plain flour
- 1tsp Baking powder
- 2tsp Cinnamon
- 1tsp Nutmeg
- 80g Caster sugar
- 2 Beaten eggs
- 250ml Milk
- 100g Melted butter
- 2 Ripe pears (soft but not too soft, or squishy) peeled, cored (shop bought pears rarely need coring), and vute into medium-small cubes
- 100-150g Soft toffee, cut into really small cubes
- 50g Roughly chopped pecans
1. In a large bowl, tip in the flour, baking powder, cinnamon, nutmeg, and sugar and mix well.
2. In a jug, mix together the milk and eggs, usually you’d put the butter in too but from my experience that makes a lovely precipitation of butter, and if you don’t know what that means then you probably failed chemistry, or just didn’t do it, lucky you.
3. In the flour mixture, make a large well, then pour in the milk and egg mixture, along with the un-precipitated butter, mix a bit until just a bit combined, the mixture should be lumpy with obvious streaks of the flour mixture. Tip in the pears and 1/2 of the toffee. Mix a bit more until a little distributed, should still be streaky and lumpy. Preheat oven to gas mark 6/200*C/400*F, line a deep muffin tray with equally deep muffin cases, then take your muffin mixture and put that muffin stuff in the muffin cases, muffin.
4. Sprinkle the remaining toffee and the pecans over the top and bake for 25-30 minutes until golden brown (ignoring where to toffee has melted).