I love combining cream cheese and fruit in desserts, especially in cakes and muffins. The creaminess of the cheese goes just perfectly with all fruit types, and it’s definitely a great combination of texture and flavors.
These pear muffins combine fresh pears, cream cheese and almonds. It’s so easy to make, and in a few minutes from now you can have a great treat next to your coffee cup.
Photo: Natalie Levin
Pear Muffins with Cream Cheese and Almonds
Ingredients:
- 3 large eggs
- 200 grams (1 cup) sugar
- 1 tsp. vanilla extract
- pinch of salt
- 225 grams (1 pack) cream cheese
- 80 ml. (1/3 cup) vegetable oil
- 45 ml. (3 tbsp.) milk
- 210 grams (1 1/2 cups) all-purpose flour
- 100 grams (1 cup) almond meal
- 10 grams (2 tsp.) baking powder
- 3 ripe pears (diced)
For decoration:
- sliced blanched almonds
- sugar powder
- Preheat oven to 180c degrees grease a muffin pan.
- In a large bowl whisk eggs, sugar, vanilla, salt, cheese, oil and milk until blended.
- Add flour, almond meal and baking powder and mix until smooth mixture forms.
- Add diced pears and mix until incorporated.
- Fill the muffin pan up to 3/4 high of each muffin.
- Sprinkle sliced almonds on top of each muffin.
- Bake for about 15-20 minutes or until the muffins are golden brown and a toothpick inserted at the center comes out with moist crumbs.
- Cool completely, sprinkle liberally with powdered sugar and serve.
- Keep the muffins in a closed container in the refrigerator for up to 4-5 days.
- Serve the muffins at room temperature rather than cold from the refrigerator.
- Instead of cream cheese you can use ricotta or mascarpone cheese.
Photo: Natalie Levin