Hi there everyone! This week at the farmer’s market I found pears! Not sure what happened to raspberries but the grocery store had them on sale so I’m assuming maybe it’s raspberry season? Does anyone know various berry seasons and can you tell me what they are? Anyway, I wanted to pair these flavors with some pistachios because I love pistachios. And I know pistachio pear raspberry muffins is a mouthful, but it’s a delicious mouthful!
These muffins are light and fruity and perfectly spicy. I adore cinnamon in pretty much everything so I could probably double the amount in these muffins, but that would 100% be too cinnamon-y for normal humans. This amount with the nutmeg is great. It’s also a little taste of fall.
Now, I live in Memphis so fall is never going to arrive. But I can hope. So this really is a beautiful, appropriate mix of summer and fall.
As with 90% of things I make it’s really easy and you can whip up all the ingredients in one bowl
And add a bunch of fruit and nuts because that’s how you make the best muffins.
They really are delicious, I promise. It’s possible that even if you forget to add baking powder/baking soda they’ll still taste good… and if you’re wondering how I know that, this was not my only batch of muffins.
But this is a great whole wheat muffin recipe. Even if you decide the pear, raspberry, pistachio combination doesn’t work for you, you can substitute in different flavors. But, the moisture in these muffins comes from the pear and raspberry so you will have to add in about 1/4 cup of milk.
Ingredients
- 3/4 cup light brown sugar - packed
- 1/2 cup unsalted butter, browned
- 2 large eggs
- 1/2 tsp vanilla
- 1 1/4 cup whole wheat, white whole wheat, or all purpose flour
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 1/4 tsp baking powder
- 2 medium pears grated or diced (about 1 - 1 1/2 cup)
- 1/3 cup shelled roasted or toasted pistachios, roughly chopped (if salted, rinse and pat to dry)
- 6 oz raspberries, roughly chopped
Instructions
- Preheat your oven to 350F
- Mix together the brown sugar, butter eggs and vanilla until well combined.
- Add the flour, cinnamon, nutmeg and baking powder and stir until just combined.
- Fold in the pear, pistachio, and raspberries.
- Line a cupcake tray with liners and fill each about 2/3 of the way full (an ice cream scoop is a perfect measuring tool here!)
- Bake 20-25 minutes until a toothpick comes out clean.
