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Hazelnut Pear Chocolate Chip Muffins

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Hazelnut pear and chocolate chip muffins make a fantastic fall treat for an afternoon tea. They are loaded with dark chocolate chunks, juicy pears, and hazelnuts for an irresistible crunchy bite.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 10 muffins 1x
  • Category: Desserts
  • Cuisine: American
  • Diet: Vegetarian

Hazelnut pear and chocolate chip muffins make a fantastic fall treat for an afternoon tea. They are loaded with dark chocolate chunks, juicy pears, and hazelnuts for an irresistible crunchy bite.

Ingredients

Scale
  • 1 ½ cup (180g) all-purpose flour
  • 2 ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 large eggs
  • ¾ cup (150g) granulated sugar
  • ¾ cup (180g) plain yogurt, full fat
  • ⅓ cup + 1 Tablespoon (90 ml) unsalted butter, melted*
  • 1 teaspoon vanilla extract
  • ½ cup (100g) baking dark chocolate, roughly chopped
  • ½ cup (75g) hazelnuts, chopped
  • 1 large pear, peeled, cored and cubed

Instructions

  1. Line a muffin pan with paper liners. Set aside.
  2. In a large bowl stir together flour, baking powder and salt and set aside.
  3. In a medium bowl, mix together egg and granulated sugar until combined. Pour in yogurt, melted butter (slightly cooled), and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and whisk until combined.
  5. Add chocolate chunks, diced pear and chopped hazelnuts into the muffin batter and stir until evenly spread (do not overmix the batter).
  6. Cover the bowl with a cloth and let the muffin batter sit at room temperature for 1 hour to give time to the baking powder to activate – it’s the key to tall and fluffy muffins, with an airy crumb.
  7. Preheat the oven to 400°F (250°C), and carefully scoop the muffin batter into the muffin cavities up to the top**.
  8. Place muffins in the oven and reduce immediately the oven temperature 375°F (190°C). Bake for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in the pan then remove muffins and on a wire rack to cool completely. Enjoy!

Notes

* If you like your muffins extra moist and tender, replace the melted butter with canola oil or other vegetable oil, neutral in taste. The use of melted butter makes them “bakery style” with a wonderful nutty flavor. I can’t choose which version is my favorite!

** You can add extra chocolate chunks and hazelnuts on top of each muffin if desired, and sprinkle with sugar for bakery-style muffins.

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https://www.delscookingtwist.com/hazelnut-pear-chocolate-chip-muffins/