Pear & toffee muffins

Pear & toffee muffins

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(26 ratings)

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Cooking time

Prep: 10 mins Cook: 30 mins

Skill level

Easy

Servings

Makes 12

These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per muffin

kcalories
257
protein
5g
carbs
36g
fat
11g
saturates
6g
fibre
0g
sugar
15g
salt
0.62g

Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
  • 2 tsp ground cinnamon
  • 85g golden caster sugar
  • 250ml milk
  • 2 eggs, beaten
  • 100g butter, melted
  • 2 ripe pears, peeled and cut into small chunks
  • 100g soft toffees, chopped into pieces
  • 25g flaked almonds

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Method

  1. Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine – the batter should still be quite lumpy and have streaks of flour.
  2. Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.

Recipe from Good Food magazine, November 2008

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Comments

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leachsmythe's picture

Did this totally dairy and added chocolate instead of toffee. Lovely little muffins but they dont rise very much.

luscokitty's picture
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To sticky, probably won't make again.

natalierachel's picture
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Used Rolo's and chopped apples. Very nice.

georgeb74's picture
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Lovely and moist! Used chocolate covered toffee Poppets which worked well...sort of. Ok while the cakes were still warm as the toffee was gooey, but as soon as cooled down the toffees turn into bullets!! Would try rolos next time as recommended.

mmmmmmmmmmlekker's picture

yes, they do A LOT!! Why is that! And it looks like all of the butter is baked out, dripping a lot!! But they taste great, so I want to have another go at it when I get tips for the sticking and the butter.

mmmmmmmmmmlekker's picture

i just put them in the oven and pray that they don't stick, because other ones I made sticked to the paper cups. I put apples in because I didn't have pears. I just put some almonds on them, very fast because they were already in the oven, it looks so nice with almonds. Hope they taste good!!

ameera7's picture
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These muffins were delicious, I also made them with fudge and it went really well with the pears!

tinselworm's picture

Does anyone know if you can make these as fairy cakes instead of muffins? I have some overripe pears to use up tonight and the shop up the road doesnt have any muffin cases, but i do have fairy cake cases.

del25477's picture

To caromann - get some silicone muffin cases! they are brill - totally non-stick, washable and re-useable. No more will half the muffin stick to the case!

caromann's picture
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They taste lovely and were easy to make. Anyone any suggestion on how to stop muffins sticking to the paper though?

jeanette.e@sky.com's picture
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used rolos instead of toffee, turned out well, and are nearly gone!

elspeth72's picture

Excellent cakes, swapped toffee for fudge - couldn't find soft toffees, delicious x

nickim's picture
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I've just made these with my7 year old and they are yummy. We used 2 cooked apples instead of pears and 3 packets of Mars Planets instead of toffees. We'll definitely make them again.

nickim's picture
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I've just made these with my7 year old and they are yummy. We used 2 cooked apples instead of pears and 3 packets of Mars Planets instead of toffees. We'll definitely make them again.

carolyn12's picture
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Great muffins. Used Rolo chocolate toffees. Left out almonds. Really moist. My 1 year old daughter just loved them. An excellent recipe.

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