Pear Muffins with Walnut Crust

14 September 2018
Pear Muffins with Walnut Crust | IMG_7869.JPG
Pear Muffins with Walnut Crust | Theresadahlien.jpg
Pear Muffins with Walnut Crust | IMG_8061.JPG

In autumn our farmer's garden presents us with an abundance of aromatic pears and walnuts. I also like to bring dahlias and cabbage leaves into the house during this time. Together on the table they look like the still life of a painter. It fills me with happiness to be outside in the garden, to feel the autumn air and to cut a large bouquet of dahlias. Afterwards I warm my cold hands with a warm cup of tea. I slip out of my rubber boots and enjoy one of these delicious muffins.

Pear Muffins with Walnut Crust | IMG_7946.JPG
Pear Muffins with Walnut Crust | IMG_8001.JPG
Pear Muffins with Walnut Crust | IMG_8159.JPG
Pear Muffins with Walnut Crust | IMG_8119.JPG

Pear Muffins with Walnut Crust


For 9 muffin moulds

For the dough:

125 g soft butter

100 g honey

grated rind of 1 untreated lemon

4 egg yolks

1 tbsp lemon juice

100 g wholemeal spelt flour (if possible fresh, finely ground)

100 g freshly ground almonds

2 tsp tartaric baking powder

4 protein

1 pinch salt

For the topping:

2 pears

30 g butter

30 g honey

80 g walnut kernels


Preheat the oven to 180° C circulating air. Mix the butter with the honey and lemon zest until creamy. Gradually add the egg yolks and lemon juice and mix well.
 Mix the wholemeal spelt flour with the ground almonds and baking powder. Beat the egg whites with the salt until very stiff. Using a spatula, carefully fold one third each of the beaten egg whites and one third each of the flour one after the other into the butter-honey mixture. This makes the dough particularly airy. Fill the dough into muffin moulds and smooth down. For the topping, quarter the pears, cut out the core and peel. Cut the pears into strips on the back and place them in the middle of the dough. 
For the topping, heat the honey with the butter and turn the walnut kernels in it. Spread the walnuts on the muffins and coat the surface with the honey butter.Bake the muffins on the middle shelf for about 25 minutes until golden brown. At the end of the baking time, use a wooden stick to check that the muffins are fully baked.

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