I’m feeling a bit better today. Thankfully I have a quiet week this week, so there’s nothing I have to necessarily be in tip-top shape for after getting home from work, whereas last week I was pretty busy and definitely didn’t get enough sleep. Let’s keep it that way this week, shall we? The temptation to go out and meet friends at bars is most certainly there, but I think I can avoid that until Friday, where we’re having a bit of a party for Kramer’s 26th birthday. I can’t believe that he is going to be 26. What an old man. This means that we have known each other for almost 10 years. I remember when he had mutton chops and braces. Ah, those were the days. I am going to down a million gallons of vitamin C and as much other medicine as I can get my hands on, because I have to get well and make lots and lots of cookies for the occasion. We’re going to go to our favorite bar, play shuffleboard, drink beers, and oh, will we laugh. Well, that’s what we’ll be doing if Plan A fails. I can’t tell you a single thing about Plan A.
“Yadda yadda yadda, another muffin recipe,” is what I’m sure you are thinking. I’m quite sure that you are wrong. When I was rifling through my cupboards, trying to figure out what to bake, Kramer said, “Make muffins. Everyone loves muffins.” It’s true. Everyone does love muffins. But for some reason, I don’t make them all that often. I guess I prefer cookies. What a surprise. My lovely friends Amanda and Matt were kind enough to bring me a big bottle of honey from Nevis earlier this year, which is probably some of the best honey I’ve ever had. I never splurge on honey because I’m usually too broke from splurging on something at some restaurant, but I’d buy another bottle of this stuff. It’s incredibly thick, nutty, and perfectly sweet, which makes it excellent for baking. I made honey shortbread cookies with half of it, and I finally finished up my precious bottle by making these muffins. You don’t need any sweetener other than a big, heaping cup of honey, and you can use any fruit you’d like, but I loved pears in these. They’re soft and sweet and work well even if they’re a little bruised, like mine were. I always find that whenever I buy pears, they are rock hard, so I leave them in a paper bag on my counter and never fail to absolutely forget about them until they are almost like mush. Well, one man’s mush is another man’s muffins. These make an excellent handheld breakfast or treats to bring into the office, which is what I did (and they were immediately devoured). Don’t deprive yourself of muffins, as I often do, and whip up a batch this weekend!
Dice your pears and add ’em to the batter.
Divide amongst your cups and bake.
- 2½ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter, cubed
- 1 cup honey
- 3 eggs, room temperature
- ½ teaspoon vanilla extract
- 1 pear, peeled,cored, and mashed (like you would a banana)
- 1 pear, diced
- Preheat your oven to 350 degrees F. Whisk together you flour, baking soda, and salt. In a mixing bowl, beat your butter until smooth and creamy, about 3 minutes, then add in your honey and beat until combined. Add in your eggs, one at a time, until combined (the batter may look broken at this point - don't worry about it), then add in your vanilla and mashed pear.
- Gradually add in your flour mixture, beating until just moistened, then fold in your diced pear. Divide the batter amongst your muffin cups (4-5 tablespoons per regular sized muffin cup or 2 teaspoons for miniature muffin cups). Bake for 10-11 minutes for miniature muffins or 15-18 minutes for regular sized muffins. Allow to cool before removing from the tins. These will keep well in an airtight container at room temperature for up to 3 days.