Pear & toffee muffins

Pear & toffee muffins

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(31 ratings)

Prep: 10 mins Cook: 30 mins

Easy

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

  • Freezable

Nutrition: per muffin

  • kcal257
  • fat11g
  • saturates6g
  • carbs36g
  • sugars15g
  • fibre0g
  • protein5g
  • salt0.62g
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Ingredients

  • 300g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp ground cinnamon
  • 85g golden caster sugar
  • 250ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 2 eggs, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g butter, melted
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 2 ripe pears, peeled and cut into small chunks
    Pear

    Pear

    pair

    Like apples, to which they are related, pears come in thousands of varieties, of which only a…

  • 100g soft toffee, chopped into pieces
    Toffee

    Toffee

    toff-ee

    There are few secrets to toffee. It is simply sugar that has been

  • 25g flaked almond

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.

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Comments, questions and tips

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tinselworm
21st Apr, 2009
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
16th Apr, 2009
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
26th Feb, 2009
4.05
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
14th Feb, 2009
3.05
used rolos instead of toffee, turned out well, and are nearly gone!
elspeth72
16th Nov, 2008
Excellent cakes, swapped toffee for fudge - couldn't find soft toffees, delicious x
nickim
10th Nov, 2008
5.05
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
10th Nov, 2008
5.05
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
7th Nov, 2008
5.05
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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