Pear Cardamom Muffins

[Photograph: Carrie Vasios Mullins]

If you haven't yet tried the pairing of pears and cardamom you're in for a treat. Buttermilk is the key to keeping the crumb tender.

About the author: Carrie Vasios Mullins is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

Pear Cardamom Muffins

About This Recipe

Yield:Makes 12 muffins
Active time:15 minutes
Total time:30 minutes
Special equipment:stand mixer, 12 cup muffin tin, muffin tin liners (optional)
This recipe appears in: Wake and Bake: Pear Cardamom Muffins


  • 2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon cardamom
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter, at room temperature
  • 3/4 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/2 cup buttermilk
  • 1 large pear, peeled, cored, and cut into 1/4-inch dice (about 1 cup)


  1. 1

    Adjust oven rack to middle position and preheat oven to 375°F. Line muffin cups with paper liners or grease with butter.

  2. 2

    In a medium bowl, whisk together flour, baking powder, cardamom, cinnamon, nutmeg, and salt. Set aside.

  3. 3

    In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla. Add 1/2 dry ingredients to bowl, followed by buttermilk, then the remaining dry ingredients. Stir together just until last of flour mixture is incorporated. Stir in diced pears.

  4. 4

    Divide batter between muffin cups, filling about 3/4 full. Bake until golden on top and a cake tester inserted into the middle of the muffin comes out clean, 18-20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Muffins are best on the day that they're made, but you can store leftovers in an airtight container for up to 3 days.

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