Best Glazed Pear Muffins Recipes

Glazed Pear Muffins ( Weight Watchers) image

Provided by Marsha D.

Time 45m

Yield 12 muffins

Number Of Ingredients 16

2 large pears, ripen with skin
1/2 teaspoon cinnamon
1/3 cup sugar
1 teaspoon fresh lemon juice
1/2 cup sour cream
1 large egg, beaten
1 teaspoon vanilla extract
1/3 cup skim milk
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup powdered sugar
1/4 teaspoon ground ginger
1/4 teaspoon vanilla extract
3 teaspoons warm water, more if necessary

Steps:

Preheat oven to 375' and spray a muffin pan with a cooking spray.
Core and chop the pears into tiny bite size pieces and place into a bowl.
Add cinnamon, sugar and lemon juice to the bowl of pears. Stir and set aside.
In a small bowl, whisk together sour cream, egg, 1 teaspoons vanilla extract and milk. Set aside.
In a large bowl, sift together flour, salt, baking soda and baking powder.
Make a well in center of the flour mixture and pour in the sour cream mixture and the fruit mixture, by adding in, in small batches. Mix until barely blended. Do not over beat!
Drop by Tablespoons into prepared muffin tins. Fill 3/4 full.
Bake for 30 to 35 minutes.
Remove from oven and cool 5 minutes in the pan.
Remove muffins from the tin and let cool completey before glazing the muffins.
While they are cooling you can go ahead and make the glaze.
In a bowl mix together powered sugar, ginger,.
vanilla extract and water.
Add another tsp of water if the glaze is to think.
Spread a thin layer of glaze over each cooled muffin.

Glazed Pear Muffins image

Provided by Brenda Andrews

Categories Muffins

Time 40m

Number Of Ingredients 16

cooking spray
2 large pears with skin, ripe (bosc)
2 tsp ground cinnamon, divided
1/3 c sugar, granulated
1 tsp fresh lemon juice
1/2 c sour cream
1 large egg, beaten
1-1/4 tsp vanilla extract, divided
1/3 c milk
2 c all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 c powdered sugar
1/4 tsp ground ginger
1 Tbsp water, or more if needed

Steps:

1. Preheat oven to 375 degrees and coat a 12- hole muffin tin with cooking spray.
2. Core and chop pears into tiny cubes; place in a large bowl. Add ! teaspoon of cinnamon, granulated sugar and lemon juice to the pears; stir gently and set aside.
3. In a small bowl, whisk together sour cream, egg, 1 teaspoon vanilla and milk; set aside.
4. In a large bowl, sift together flour, baking powder, baking soda,salt, and 1 teaspoon of cinnamon. Make a well with a spoon in the center of the flour mixture and pour sour cream mixture and fruit mixture, alternating in small batches, mix until barely blended. Do not over blend. (NOTE: Batter with be very thick.)
5. Drop batter into prepared muffin holes until about 2/3 - 3/4 full. bake until tops are golden about 25 - 30 minutes. Remove from oven and cool for 5 minutes in tin; remove from pan to a wire rack to cool completely. ( or leave slightly warm to dip into glaze for easier preparation)
6. While muffins are cooling make glaze: Mix together powdered sugar, ginger, remaining 1/4 teaspoon of vanilla and warm water in a small bowl ( add another teaspoon of water if glaze is too thick.) Spread a thin layer of glaze over each muffin.