12 Sep Cashew butter and pear muffin
This combo of cashew butter and pears in a muffin is glorious. I was thinking about what to do with this cashew butter that I love on its own and thought about using it as a muffin base (the same you can do with peanut butter or almond butter), but I wanted to add some fruit also in to add some hidden fruits for my toddler and pear was the option in our fridge.
This is a great recipe that will enchant your family because they are a more healthy muffin option. Also, you will love the texture of these fluffy muffins. They are like eating a piece of a nice cake. But if you are more into peanut butter muffins, you can check a similar recipe with peanut butter and banana in the blog, so depends on what is your favourite ingredient, but I ask you to give it a try.
Ingredients:
- cashew butter
- Unsalted butter, at room temperature
- sugar
- brown sugar
- sea salt
- large eggs
- milk
- vanilla extract
- all purpose flour
- baking powder
- baking soda
- fresh pears
Preheat the oven to 180°C and prepare the muffin tin with paper liners.
Peeled the pears and cut them into tiny cubes. Reserve them for later. ( I like to feel the pears, but if you don’t, you can add grated pears)
In a large bowl, mix cashew butter, butter, sugar, brown sugar and salt manually or with an electric mixer. Incorporate the eggs one at a time. Whisk in the milk and vanilla extract.
Finally, add the dry ingredients (flour, baking soda and baking powder) and pear to the muffin batter. Spoon batter into the muffin liners. Let them bake for 18-24 minutes or until they are golden and a little firm to touch. Rest them for 15 minutes on a wire rack to cool completely before eating.
If you want to preserve their life, put the rest of the muffins in an airtight container at room temperature or in the fridge in summer so that you can have muffins for 3 days.
Frequently Asked Questions:
Yes, you can use peanut butter, almond butter or any other nut butter to achieve the result you want.
Yes, you can substitute for other fruits like apples, bananas, etc., or you can use 3/4 of a cup of dry fruits or chocolate chips.
No, you don’t, you can put nonstick cooking spray into your muffin pan, and it will be fine.
The big difference is that the cupcake has frosting and the muffins don’t.
Hi! I’m Valeria (aka Val) the photographer and recipe developer behind Canguro Criollo. My passion for food began when I was little at my home when everything will revolve around food and now I discover this new creative outlet of food photography. I wish you can follow my journey discovering unique ways of preparing Peruvian food abroad and some other family-friendly foods.
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