Indulge your senses with our delightful Pear Cardamom Oatmeal Muffins, a perfect blend of wholesome oats, succulent pears, and the aromatic warmth of cardamom. These muffins are a heavenly treat, combining the heartiness of old-fashioned oats with the sweet juiciness of fresh pears, making each bite a celebration of flavors and textures.
In our household, these Pear Cardamom Oatmeal Muffins have woven themselves into the fabric of our mornings. Picture this – the aroma of cardamom wafting through the kitchen, the kids eagerly awaiting these muffins fresh from the oven. My husband, who’s not easily impressed by breakfast options, declared these muffins an instant family favorite. They’ve become a symbol of cozy weekend breakfasts and the laughter that fills our home. The joy they bring to our table is a testament to the magic in this recipe.
Why This Recipe:
Why This Pear Cardamom Oatmeal Muffins Stand Out
- Harmony of Flavors: The marriage of cardamom, oats, and fresh pears creates a symphony of flavors that dance on your taste buds.
- Wholesome Goodness: Made with white whole wheat flour and old-fashioned oats, these muffins offer a nutritious start to your day.
- Easy Prep, Stunning Results: Simple steps lead to a batch of muffins that not only taste divine but also look picture-perfect, especially with the optional crunchy topping.
Ingredients:
- 1 cup old-fashioned oats (100g)
- 1 cup milk
- 1 cup white whole wheat flour (120g)
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cardamom
- ½ cup brown sugar
- 1 egg, beaten
- ¼ cup olive oil (or any neutral-tasting oil)
- 1 teaspoon vanilla extract
- 1½ cup fresh diced pears (about 1½ medium pears)
Optional Crunchy Topping
- 2 tablespoons brown sugar
- 2 tablespoons melted butter
Directions:
- Preheat your oven to 400°F (200°C). Lightly spray or grease a muffin tin with oil. Set aside.
- In a large bowl, combine oats and milk. Let it sit for 15 minutes.
- In a separate mixing bowl, whisk together flour, baking soda, baking powder, salt, and cardamom.
- Stir oil, beaten egg, brown sugar, and vanilla into the soaked oat mixture. Add the dry ingredients and stir just until combined. Avoid overmixing. Gently fold in the diced pears.
- Spoon the batter evenly into the prepared muffin tin.
- Optional Crunchy Topping: Mix melted butter and brown sugar until the brown sugar dissolves. Top the muffin batter evenly with this mixture.
- Bake for 12 minutes. Remove from the oven and let the muffins cool in the pan for 5 minutes. Transfer them to a cooling rack. Enjoy warm or freeze for later.
Notes: For added texture, consider tossing a handful of chopped nuts into the batter before baking. These muffins can be stored in an airtight container for up to three days or frozen for future enjoyment.
