Cinnamon and raisin muffins with pear centres

    35 min

    Super-simple and moist muffins with a juicy liquid pear core. If you prefer a sweeter muffin, you can add more sugar, but the fruit in this one keeps things sweet enough as it is. Great way to use up pears that are starting to look a little past their best!

    London, England, UK
    6 people made this

    Serves: 6 

    • 60g demerara sugar
    • 175g plain flour
    • 1 tsp biocarbonate of soda
    • 100g unsalted butter
    • 100ml milk
    • 50g raisins
    • 3 ripe pears
    • 1 medium egg, beaten
    • Cinnamon and nutmeg to taste

    Prep:5min  ›  Cook:30min  ›  Ready in:35min 

    1. Skin and roughly chop your pears, then simmer them in a pan with 2 tbsp of water until they're tender. Remove the pears from the heat and drain them, reserving the liquid from the pan for later.
    2. Gently melt butter, sugar, and milk together in a pan with 2 tsp of the pear cooking liquid. Leave to cool for 2 minutes.
    3. Mix plain flour with the baking soda, spices, and raisins, then gently fold in the butter mixture and the beaten egg until thoroughly mixed.
    4. Fill muffin cases 2/3 full with the mixture, then add a layer of cooked pear. Top off with the remaining muffin mix. Use the pear cooking liquid to moisten the tops of each muffin, then bake in a pre-heated oven for about 20 minutes or until golden brown.

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    Reviews in English (3)


    It may help if you gave us a temperature to bake them at? Guessing tends not to end well.  -  09 Oct 2013


    sweet and tasty muffin,used cupcake cases so ran out of mixture quite quick,so had to press the pears right into the case,I put them in on gas mark 4 for about 20 minutes, if that helps people,worked out fine  -  26 Jul 2016


    Lovely idea. Just could do with being a tad sweeter x  -  27 Apr 2013