Juicy, fresh pears, with dark chocolate, is one of my all-time favourite flavour combinations. With crunchy chocolate chips and soft pear pieces, these little muffins fill a perfect hole in my lunchbox. I think the smaller size is more convenient (and about right for my appetite), but for larger, more conventional sized muffins you can use the same recipe but just make half as many muffins.
Chocolate & Pear Muffins
Makes 24 small or 12 large muffins
180g (1½sticks) butter
1tsp vanilla essence
450ml (2 cups) milk
500g (3 cups) plain flour
280g (1¼cups) sugar
90g (¾ cup) cacao
2tsp baking powder
¾tsp sodium bicarbonate
100g (½ cup) chocolate chips (I used a mixture of dark and milk choc chips)
170g (1 cup) chopped conference pear
- Preheat the oven to 190°C (375°F).
- Melt the butter and leave to cool to room temperature.
- Beat the eggs.
- Sift the dry ingredients together, sieving out any lumps.
- Stir the beaten eggs, milk, and vanilla essence into the (cooled) melted butter.
- Add the wet ingredients to the dry, and fold together with a spatula until combined into a uniform batter.
- Add the chocolate chips and pear chunks.
- Spoon the mixture into muffin tins (greased or non-stick).
- Bake for 18-20 minutes (25-30 mins for larger muffins), until a knife comes out clean.
- Leave to cool in the tin for a couple of minutes, then turn out onto a wire rack.
Want to freeze some of your muffins? Allow them to cool thoroughly, then freeze on the day of baking. Simply defrost overnight when you want to eat them.