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Home Perencakejes uit de muffinvorm

Baked goods Pear Autumn Muffins Cinnamon Vegetarian Family

Ripe pear in a light cake: it's a combination that always works. These pear mini cakes are soft inside, lightly golden on the outside and smell while baking as if you had taken a whole weekend. For this, use good muffin tins so that all twelve cakes bake evenly and come out effortlessly. Perfect for a birthday party, a quiet Sunday morning or simply because the pears are gone before you know it.

x_ckl_recipe_markerPear mini cakes from the muffin tin These pear mini cakes are airy, flavorful and ready in no time. Ideal for a cozy get-together, or simply when you fancy something tasty. How to make pear mini cakes in the muffin tin? Baked goods Dutch 12 mini cakes 15 min 22 min 5 min 42 min

Preheat the oven to 180 degrees Celsius and lightly grease the muffin tin, even if it has a non-stick coating. That gives the nicest edges.
Peel the pears, remove the core and cut them into small cubes of about 1 cm. Set aside.
Beat the butter and sugar in a large mixing bowl with a hand mixer until creamy, about 2 to 3 minutes, until the mixture is light and airy.
Add the eggs one at a time and mix well between each addition. Then add the vanilla extract and mix briefly.
Sift the flour, baking powder, cinnamon and a pinch of salt over the bowl and gently fold everything into the butter mixture. Don’t overmix, so the cakes stay nice and airy.
Fold in the crème fraîche and gently fold again until you have a smooth batter. Finally, fold in the pear cubes.
Divide the batter evenly among the 12 wells of the muffin tin. Fill each well about two-thirds full so the cakes can rise nicely without spilling over.
Optionally sprinkle some demerara sugar on top for a crunchy crust. Slide the tin into the middle of the oven and bake the pear mini cakes for 20 to 22 minutes until golden and cooked through. Insert a wooden skewer into the center of a cake to check that the batter comes out dry.
Let the cakes rest for 5 minutes in the tin and then carefully remove them from the wells. Place them on a cooling rack to cool. Dust with a little powdered sugar before serving if you like. Enjoy!

Baked goods Pear Autumn Muffins Cinnamon Vegetarian Family 2 ripe pears (e.g., Conference or Doyenné du Comice) 150 g unsalted butter, at room temperature 150 g caster sugar 3 eggs (M), at room temperature 1 tsp vanilla extract 200 g plain flour 1.5 tsp baking powder 1 tsp ground cinnamon pinch of salt 100 g crème fraîche 2 tbsp demerara sugar (optional, for the top) powdered sugar for dusting (optional) Muffin tin (12 cups) Mixing bowl Electric hand mixer Spatula Sieve Paring knife Cutting board Wooden skewer Cooling rack Muffin Pans muffin-tray Mixing Bowl mixing-bowl Sieve sieve MasterClass Muffin Pan - 12 muffins - 26 x 20 cm MasterClass ["Muffinvorm"] MasterClass Muffin Pan - 6 muffins - 27 x 18 cm MasterClass ["Muffinvorm"] Sareva Cake rack / cooling rack - ø 32 cm Sareva ["Taartrooster"] Gingerbread cake with cinnamon and orange foodies-gingerbread-cake-met-kaneel-en-sinaasappel Savory pumpkin tart with sage foodies-hartige-pompoentaart-met-salie Herfst muffins met pompoen en walnoten foodies-herfst-muffins-met-pompoen-en-walnoten Roasted vegetable couscous salad with pomegranate and feta foodies-geroosterde-groenten-couscous-salade-met-granaatappel-en-feta

Recipe

Pear mini cakes from the muffin tin

These pear mini cakes are airy, flavorful and ready in no time. Ideal for a cozy get-together, or simply when you fancy something tasty.

Course	Baked goods
Kitchen	Dutch
Servings	12 mini cakes

Preparation time

Preparation time	15 min
Time in oven	22 min
Stiffen up min.	5 min
Total	42 min

Equipment

Muffin tin (12 cups)
Mixing bowl
Electric hand mixer
Spatula
Sieve
Paring knife
Cutting board
Wooden skewer
Cooling rack

Ingredients

2 ripe pears (e.g., Conference or Doyenné du Comice)
150 g unsalted butter, at room temperature
150 g caster sugar
3 eggs (M), at room temperature
1 tsp vanilla extract
200 g plain flour
1.5 tsp baking powder
1 tsp ground cinnamon
pinch of salt
100 g crème fraîche
2 tbsp demerara sugar (optional, for the top)
powdered sugar for dusting (optional)

How to make pear mini cakes in the muffin tin?

Preheat the oven to 180 degrees Celsius and lightly grease the muffin tin, even if it has a non-stick coating. That gives the nicest edges.
Peel the pears, remove the core and cut them into small cubes of about 1 cm. Set aside.
Beat the butter and sugar in a large mixing bowl with a hand mixer until creamy, about 2 to 3 minutes, until the mixture is light and airy.
Add the eggs one at a time and mix well between each addition. Then add the vanilla extract and mix briefly.
Sift the flour, baking powder, cinnamon and a pinch of salt over the bowl and gently fold everything into the butter mixture. Don’t overmix, so the cakes stay nice and airy.
Fold in the crème fraîche and gently fold again until you have a smooth batter. Finally, fold in the pear cubes.
Divide the batter evenly among the 12 wells of the muffin tin. Fill each well about two-thirds full so the cakes can rise nicely without spilling over.
Optionally sprinkle some demerara sugar on top for a crunchy crust. Slide the tin into the middle of the oven and bake the pear mini cakes for 20 to 22 minutes until golden and cooked through. Insert a wooden skewer into the center of a cake to check that the batter comes out dry.
Let the cakes rest for 5 minutes in the tin and then carefully remove them from the wells. Place them on a cooling rack to cool. Dust with a little powdered sugar before serving if you like. Enjoy!

Cooking mode Prevents your screen from going to sleep

Store these pear mini cakes for up to three days in a closed tin at room temperature. You can also freeze them once they are completely cooled. That way you always have something tasty on hand if unexpected guests drop by or if you simply fancy a small treat with your coffee.

Want to vary? Replace the cinnamon with cardamom for a slightly more exotic touch, or add a handful of walnuts to the batter for extra bite. With a good muffin tin you’ll bake these cakes again and again with the same lovely result. That’s exactly why it’s worth investing in bakeware that lasts for years.

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