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hazelnut pear and chocolate muffins 5

Decadent Pear Muffins with Dark Chocolate

Vegan pear muffins are sweetened with pears, lavished with dark chocolate buttons & topped with toasted hazelnut chocolate sprinkle.
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Course: Breakfast/Snack | Sweet Baking
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 12 muffins
Author: Amanda Logan

Equipment

  • food processor
  • 2 mixing bowls
  • 1 whisk
  • 1 large spoon
  • 1 muffin tray

Ingredients 

Hazelnut Sprinkle

  • cup brown sugar packed
  • 2 tablespoon oats
  • 2-3 tablespoon flour
  • cup hazelnuts
  • 2 tablespoon vegan butter melted and cooled
  • ¼ cup dark chocolate buttons small

Dry Ingredients

  • cups (375g) flour
  • 3 teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 teaspoon cinnamon
  • ¾ cup raw sugar or brown sugar
  • pinch sea salt
  • ½ cup dark chocolate buttons small

Wet Ingredients

  • 4 tbsp (60g) vegan butter melted and cooled
  • 4 tablespoon olive oil
  • cup yoghurt or sour cream
  • 1 cup grated pear (I used 2 beurre bosc pears leaving the skin on)
  • 1 cup dairy-free milk room temperature
  • 2 teaspoon vanilla extract

Instructions

  • Preheat oven to 200℃/390℉ (all ovens). Line a 12 hole muffin tin with paper patties.

For the Hazelnut Sprinkle

  • For the hazelnut sprinkle, place the sugar, hazelnuts and oats in a food processor and pulse to rough crumb. Transfer to a bowl and stir in the melted butter and 2 tablespoons of flour to form a large crumb. Add more flour if needed. Stir in the dark chocolate buttons.

For the Muffins

  • To make the muffins, sift the flour, baking powder, baking soda and cinnamon in a large bowl. Stir in the sugar and salt.
  • In a separate mixing bowl mix together the wet ingredients. (I use a large spoon rather than a whisk to avoid getting pear stuck in my whisk!)
  • Fold the wet mixture in to the dry until just combined and add the chocolate buttons.
  • Spoon the batter evenly amongst the 12 muffin moulds and sprinkle each liberally with the hazelnut mix.
  • Bake for 5 minutes, then turn down to 180℃/350℉ (fan forced/convection) and bake for a further 15-17 minutes, or until a skewer inserted into the muffin comes out clean.
  • Remove from oven and let stand for 5 minutes for turning out to cool. Serve warm or at room temperature.
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