Pear and Date Muffins
By Emma Kitchen
Certified Culinary Professional
•
Recipe tested & approved
Muffins with cream cheese filling. Pears. Chopped dates. A twist with coconut flakes. Sweet and moist texture. Cheese mixture adds creaminess. Good breakfast or snack option. Simple ingredients with good flavors. Fairly quick to make.
Prep:
15 min
Cook:
30 min
Total:
45 min
Servings:
12 muffins
#muffins
#baking
#vegetarian
#snack
Muffins are versatile. Pears add sweetness. Dates give a chewy texture. A creamy filling makes it interesting. Coconut flakes bring a hint of tropical flavor. Great for breakfast, brunch, or snacking. Just mix dry and wet ingredients. Fill the cups. Pour in some cream cheese. Bake until golden.
Ingredients
For the cream cheese filling
- 125g cream cheese, softened
- 50ml maple syrup
For the muffins
- 360g all-purpose flour, unbleached
- 8g baking powder
- A pinch of salt
- 100g unsalted butter, softened
- 90g brown sugar
- 1 egg
- 180ml milk
- 1 pear, peeled, cored, and diced
- 80g chopped dates
- 50g shredded coconut
About the ingredients
Using fresh pears is key. Other fruits like apples could work. Adjust sugar based on fruit sweetness. For vegan options, consider plant-based cream cheese. Different sweeteners like agave could replace maple syrup. Coconut adds flavor and a bit of chew.
Method
Prepare the oven and pan
- Position the oven rack in the middle.
- Preheat the oven to 175°C.
- Line a 12-cup muffin tin with paper liners.
Make the cream cheese filling
- Whisk together the cream cheese and maple syrup in a bowl. Set aside.
Combine dry ingredients
- In another bowl, mix flour, baking powder, and salt together.
Cream butter and sugar
- Using an electric mixer, beat the butter and brown sugar until smooth.
- Add the egg and mix until well combined.
Mix wet and dry ingredients
- Gradually add the flour mixture to the butter mix, alternating with milk.
- Stir until just combined. Do not overmix.
- Fold in the pear, dates, and coconut.
Assemble muffins
- Spoon the batter into the muffin cups, filling them halfway.
- Make a small well in the center of each and add about 15ml of the cream cheese mix.
- Top with remaining batter until cups are about two-thirds full.
Bake
- Bake in the preheated oven for 30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.
Cooking tips
Mix everything but don’t overwork the dough. Overmixing can lead to dense muffins. Remember to creamed butter and sugar until light. Fill cups evenly for consistent baking. The cooling time is important to set the muffins. Store leftovers in an airtight container. They can be frozen as well.
Chef's notes
- 💡 Choose ripe pears. They add sweetness and moisture. Not too ripe though. They can be mushy. Aim for firm but ripe. Chop them small. Even distribution is key.
- 💡 Mix butter and sugar until light. Creaming incorporates air. It helps muffins rise. Don’t skimp on this. The fluffy texture depends on it. Patience is essential here.
- 💡 Add dry and wet ingredients carefully. Alternate them to avoid lumps. Stir until just combined. If overmixed, they become dense. Aim for smooth batter but keep it light.
- 💡 Fill muffin cups properly. Not too full or too less. Halfway is a good start. Then add cream cheese filling. Cover with more batter. Even rise matters for cooking.
- 💡 Use fresh dates for flavor. They give a chewy texture. Other dried fruits could work. Adjust sweetness accordingly. Coconut flakes are optional. Try mixing flavors.
Common questions
How do I prevent muffins from being dry?
Use ripe fruit for moisture. Don't overbake. This leads to a dry texture. Timing is crucial. Also, consider adding yogurt.
Can I use other fruits in this recipe?
Yes, apples could work too. Adjust sugar to fit different sweetness. Experiment with berries as well. They offer a unique taste.
What’s the best way to store muffins?
Keep them in an airtight container. They last a few days. Can freeze them too. Thaw in the fridge before enjoying again.
Why do my muffins sink in the middle?
This can happen if the dough is too wet. Also, ensure the oven is at the right temperature. Too much rising agent can cause sinking.
