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pear and hazelnut muffins
Ingredients
- 2 small-medium firm pears
- 6 tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups)
- 2/3 cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar
- 1 cup (240 ml) buttermilk
- 2 large eggs, lightly beaten
- 1 to 1 1/2 teaspoons vanilla extract
- 3/4 cup (75 grams) rolled oats
- 1 cup (125 grams) all-purpose flour
- 1/2 cup (60 grams) whole wheat flour
- 3/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cardamom, which I replaced with 1/4 teaspoon cinnamon
- 1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated
- 3/4 teaspoon kosher salt
- 1 cup (120 grams) toasted hazelnuts, coarsely chopped
- 1/2 cup (85 grams) bittersweet chocolate chunks (optional)
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