Pear and Olive Oil Muffins

Pears have a natural sweetness and juiciness that is comforting and delicious. They often ripen quickly, and it can be difficult to eat them up in time. These Pear & Olive Oil Muffins are a great way to use pears that are too softened or bruised.

The olive oil is very subtle and creates a soft and moist texture, and the natural sweetness from the pears and cinnamon make a great bite. To give it something extra, I used turbinado sugar. It gives the muffins a molasses flavor that works perfectly with the pears. These muffins would be a satisfying treat for a light breakfast or dessert.

Pear & Olive Oil Muffins

Servings: 6 muffins

Ingredients

• 3/4 cup of flour

• 1 teaspoon of baking powder

• 1/8 teaspoon of salt

• 1/2 teaspoon cinnamon

• 1 egg

• 1/4 cup of turbinado/cane sugar

• 1/4 cup of water

• 1/8 cup of olive oil

• 1/8 cup of plain greek yogurt

• 1/2 teaspoon of vanilla extract

• 2 small ripe pears, or 1 large pear, diced

Instructions

1. Preheat oven to 425°F and grease a muffin tin with olive oil.

2. In a medium bowl, stir together flour, baking powder, salt, and cinnamon. 

3. In a separate bowl, whisk egg, sugar, water, olive oil, greek yogurt, and vanilla. 

4. Add the wet ingredients to the dry and gently stir until combined. 

5. Fold in diced pears, then distribute batter evenly in the muffin tin. Add more diced pears to the top and sprinkle with turbinado sugar. 

6. Bake for 5 minutes at 425°F, then lower heat to 375°F and bake for 18-20 minutes, or until toothpick comes out clean.