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.
Cashew butter and pear muffin
- Prep Time: 15 mins
- Cook Time: 20 mins
- Total Time: 35 minutes
- Yield: 12 muffins 1x
- Category: Dessert
- Method: Baking
- Cuisine: International
Description
Love this muffin recipe because is a way to add some nuts and fruit to my son’s diet. So if you love cashew butter, this great idea is for you.
Ingredients
- 2/3 cup of cashew butter
- 6 tablespoon of unsalted butter, at room temperature
- 2/3 cup of sugar
- 1/2 cup of brown sugar
- 1/4 teaspoon of salt
- 2 large eggs
- 2/3 cup of milk
- 2 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cup flour
- 3/4 cups of pears, peeled and diced
- Optional: Kiwicha pop for sprinkle
Instructions
- Preheat the oven at 180°C and prepare the muffin pan with liners.
- Peeled and cut the pears into cubes. Reserve them for later. If you want to disappear into the muffin you can grated them or use cubes of overripe pears.
- In a medium bowl measure the flour, baking powder, baking soda and pears. Set it aside.
- In a stand mixer or in a large mixing bowl beat the cashew butter, butter, sugar, brown sugar and salt until is smooth. Incorporate the eggs one at a time. Whisk in the vanilla and milk. Add the flour mixture. Incorporate well.
- Fill the muffin cup till 3/4 of their capacity with a spoon. Bake muffins for 18-24 minutes until the muffin top is golden and you can feel that they are a little firm. The other way to check that they are done is test with a cake tester and it has to come clean.
- I add some kiwicha pop to the top for an extra texture, but it is optional.
- Let them rest in a cooling rack for 15 minutes or until they are cool.
- Enjoy this delicious recipe with your favourite coffee or tea.
Keywords: Peanut butter muffins, cashew butter and pear muffins, pear muffins
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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