Creative Cooking with Southern Flair!
Lemon-Pear
"Buttery, lemon infused muffins with fresh Bosc pears and roasted pecans, finished with candied lemon and a lemon-cream glaze"
MuffinCakes
Ingredients
1 3/4 cup, plus 2 tablespoons all-purpose flour (King Arthur)
¼ teaspoon baking soda
¾ teaspoon baking powder
3/4 teaspoon fine, sea salt
2 eggs, large, room temperature
¾ cup whole milk, room temperature
1 teaspoon vanilla extract
2 large lemons
1 cup sugar
10 tablespoons unsalted butter, melted, cooled
1 cup, 1/4" diced, Bosc pear (peeled)
½ cup roasted pecans, chopped
12 cavity, muffin pan
Muffin/cupcake liners
Ice cream scooper, large
Lemon/Cream Glaze
3/4 cup powdered sugar
1 tablespoon fresh, lemon juice
1 1/2 tablespoons heavy cream
Topping
Candied lemon peel (Collins) <<click link
Pastry brush
Directions
Place oven rack on lower, center position and preheat oven to 375F.
Add the dry ingredients to a small bowl and whisk to incorporate evenly.
Add the eggs, milk, vanilla and sugar to a mixing bowl. Zest one of the lemons over the top and then juice both lemons. Add 1/4 cup of the lemon juice and whisk together.
Start mixing in the flour, alternating with the melted butter, being careful not to over-mix. Add the pears and pecans and fold in.
Place the muffin liners in the muffin cavities and divide the batter, about 1 scoop per. Place in the oven and bake until a tester comes out clean, about 22 minutes. Remove from oven, place a candied lemon slice on top of each one and dab a little of the glaze on top. Remove muffins and place on a wired rack to cool. Brush more of the glaze on top and once glaze had hardened, serve. Store muffin-cakes in an airtight container in the refrigerator.
Lemon/Cream Glaze
Add all ingredients to a small bowl and whisk until smooth.