If you have any leftover pears laying around and you want to use them in a delicious recipe, look no further! These pear chocolate chip muffins are the perfect destination for that juicy fruit. Made with just a handful of pantry staple ingredients, as well as chopped pears and loads of chocolate, these easy muffins are the perfect grab-n-go breakfast or snack!
Why These Muffins Are Great
Simple Ingredient List Great Use Of Leftover Pears Easy To Make Delicious and Moist
I had some leftover pears on the counter that I had forgotten about. I hate throwing food away, so I decided to make some muffins. There are all sorts of banana muffins, so why not pear muffins?! These muffins are so easy to make – head to your pantry, grab the basics, add some chocolate (because chocolate makes everything better) and you’ve got yourself a tender, moist, delicious treat – perfect for snacking.
Ingredient Notes
How To Make Pear Chocolate Chip Muffins
Tips
You do not need to use fresh pears for this recipe! I used some leftover pears on the counter that I had forgotten about. Similar to when bananas get over-ripe, you use them for baking banana bread or muffins, the same applies to pears! Over mixing your batter will lead to muffins that are dense and chewy, we don’t want that! Preheating the oven at 450°F and then turning down the heat to 375°F when the muffins go in will allow the muffins to rise fast in the beginning of baking, giving them that dome-like top.
Storing
Let your pear and chocolate chip muffins cool down to room temperature before storing. Keep them in an airtight container, freezer bag, or pile them up in a cake plate with a dome. They’ll stay fresh for 2 days at room temperature, or up to 1 week in the fridge. You can reheat them for 10-20 seconds in the microwave before biting in, if you’d prefer.
Freezing
Your muffins need to be fully cooled down to room temperature before freezing. Keep them in an airtight container, freezer bag, or wrap each muffin individually with plastic wrap. They will last up to 2 months frozen. I usually just let the muffins thaw at room temperature for an hour or so, but you can heat them in the microwave at 10 second intervals to speed up the thawing process.
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