Spiced Cranberry Muffins Recipe
Prep Time:
15 minutes
Cook Time:
55 minutes
Servings:
16 muffins
Ingredients
  • 2 ripe Bartlett pears—peeled, cored and cut into eighths
  • ½ tablespoon vanilla extract
  • ½ teaspoon kosher salt
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • ¼ cup light brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • ¾ teaspoon baking soda
  • ½ teaspoon ginger powder
  • Roast pear mixture
  • 3 eggs
  • 12 tablespoons unsalted butter, melted
  • 1 cup (5 ounces) cranberries, roughly chopped
  • ¼ cup flaxseeds, plus more for garnish
  • ¼ cup sliced almonds, plus more for garnish
Directions
  1. Make the roast pears: Preheat the oven to 350º and line a baking sheet with foil. Toss the pears with the vanilla and salt directly on the baking sheet, and roast in the oven until soft, 30 to 35 minutes. Place the pears in a medium bowl and roughly mash with a whisk to form a mildly chunky paste. Allow to completely cool and reserve for later.
  2. While the pears are roasting: Line a standard muffin tin with liners and set aside until needed. In a medium bowl, whisk together the flour, sugars, baking powder, black pepper, salt, baking soda and ginger powder, then set aside.
  3. Once the roast pear mixture has cooled, add the eggs and melted butter. Then add the liquid mixture to the dry flour mixture and stir until fully incorporated. Fold in the cranberries, flaxseeds and sliced almonds. Divide the batter among the muffin liners and garnish with more flaxseeds and sliced almonds. Bake until golden brown and a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Serve warm or at room temperature.