Pear Walnut and Bacon Muffins

Sweet  Salty and Crunchy

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7922Have you ever thought of combining pears, bacon and walnuts in a muffin batter? I did and it was delicious. It was what I would describe as sweet, salty and crunchy, at the same time. I loved them. On top of that, I pepped them up with some sweet smelling thyme. The fresh thyme is more flavourful, but the dried one can also be used because it retains flavour and aroma, more than many other herbs. Please use fresh, firm pears for this recipe. The sweeter varieties are better. Fresh pears are a good source of dietary fibre and vitamin c. For the pear nectar use the unsweetened one, without any additives. I used Vita Sana Pear Nectar (they used to have a website, I can’t trace it anymore. I’ll check what other options are available then next time I go grocery shopping).

Pear, Walnut and Bacon Muffins myfavouritepastime.com_0202If you cannot lay your hands on walnuts, use pecans or any other crunchy and flavourful nut available in your corner of the world. Walnuts are my favourite for this recipe. We all loved these muffins. I don’t know what you prefer…but I highly recommend them.

  • Ingredients
  • 225g (1¾ cups, 8oz) all-purpose flour
  • 15ml (1 tablespoon) baking powder
  • 1 teaspoon dried thyme or 3-4 sprigs fresh thyme, finely chopped
  • ¼ teaspoon kosher salt
  • 60g (¼ cup, 2oz) light brown sugar, firmly packed 
  • 2 eggs
  • 150ml (⅔ cup, 5fl oz) unsweetened pear nectar (I used Vita Sana)
  • 125g (½ cup), 1 stick + tablespoon, 4.5oz)  salted butter, melted
  • 1½ cups peeled, diced pears
  • ½ cup cooked and crumbled bacon 
  • 50g (½ cup) coarsely chopped walnuts
  • Extra chopped walnuts to top

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8022Please always remember to assemble all ingredients before you start

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7809Preheat oven to 400°F (200°C). Brush a medium, 12-hole muffin tin with melted butter, cooking spray, shortening or oil. Sift flour, baking powder, thyme and salt into a bowl.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8031Make a well in the centre.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8025In another bowl, whisk together brown sugar, eggs, pear nectar, and butter

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8029until well blended.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7816Add the egg-sugar mixture, to the flour mixture

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7820and stir until just combined. Do not over mix.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8038Gently fold in pears, bacon and walnuts.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_8039Until just mixed, do not over mix.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7828Spoon mixture evenly, into prepared tin. Top with walnuts.

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7835Bake 20-25 minutes or until golden or a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen with a knife and transfer the muffins onto a wire rack to cool slightly. (they are best served warm). (I baked the muffins at 425°F (220°C) for 22 minutes.)

Pear, Walnut and Bacon Muffins myfavouritepastime_7965The muffins were delicious

Pear, Walnut and Bacon Muffins myfavouritepastime.com_7919We enjoyed the sweet, salty and crunchy flavour. I hope you do too!

Preparation time: 20 minutes; Baking time: 20-25 minutes; Makes: 12 muffins

Ingredients 

  • 225g (1¾ cups, 8oz) all-purpose flour
  • 15ml (1 tablespoon) baking powder
  • 1 teaspoon dried thyme or 3-4 sprigs fresh thyme, finely chopped
  • ¼ teaspoon kosher salt
  • 60g (¼ cup, 2oz) light brown sugar, firmly packed 
  • 2 eggs
  • 150ml (⅔ cup, 5fl oz) unsweetened pear nectar (I used Vita Sana)
  • 125g (½ cup), 1 stick + tablespoon, 4.5oz)  salted butter, melted
  • 1½ cups peeled, diced pears
  • ½ cup cooked and crumbled bacon 
  • 50g (½ cup) coarsely chopped walnuts
  • Extra chopped walnuts to top

 Instructions

  1. Preheat oven to 400°F (200°C). Brush a medium, 12-hole muffin tin with melted butter, cooking spray, shortening or oil.
  2. Sift flour, baking powder, thyme and salt into a bowl. Make a well in the centre.
  3. In another bowl, whisk together brown sugar, eggs, pear nectar, and butter until well blended.
  4. Add the egg-sugar mixture, to the flour mixture and stir until just combined. Do not over mix. Gently fold in pears, bacon and walnuts.
  5. Spoon mixture evenly, into prepared tin. Top with walnuts. Bake 20-25 minutes or until golden and a toothpick inserted in the centre comes out clean. Stand for 5 minutes, then loosen with a knife and transfer the muffins onto a wire rack to cool slightly. (they are best served warm)
  6. **I weigh the flour and butter. I do not use cup measures. The weight of a cup of flour tends to vary based on individual interpretation, publication and size of cup used (from 125g to 130g to 155g per cup)
  7. Cup measures based on assumption, 1 cup = 125g flour so that would be the US cup of 237ml, not the Australian Cup. The Australian cup = 155g flour so that would change cup measures.

Points to Note:

  • Please note that oven temperatures are given as a guideline only. You may need to add or reduce the suggested temperature depending on your oven. (I baked the muffins at 425°F (220°C) for 22 minutes.)
  • If you use unsalted butter add ½ teaspoon salt.
  • I always weigh ingredients, especially the flour and butter. You can use cup measures, but please note if you scoop flour directly from the bag you will end up with 150-185 g of flour instead of the recommended 125g. I suggest you spoon the flour into the cup, heaping it up over the top, then slide a knife across the top to level off the extra. Be careful not to shake or tap the cup to settle down the flour or you will have more than you need. You can also sift the flour first then scoop. My best advice: please use a weighing scale.

myfavouritepastime.com 

Author: Liz

I love everything food: eating, cooking, baking and travelling. I also love photography and nature.

65 thoughts

  2. Pingback: Pear Walnut and Bacon Muffins | Nana's Küche

    1. […] via. Pear Walnut and Bacon Muffins by Liz […]

      Thank you so much for making these muffins. I hope you loved them, the way I do. You’ve made my day. Have a wonderful week!

      Reply

  8. Wow, Liz, this is so awesome! I’m not usually very drawn to muffins but this is different for me. Thank you for opening my eyes to the amazing possibilities of baked goods!! Plus I like the emphasis on regionally available foods like walnuts and pears (we’ve still been getting local pears at the Kitchener Market!). What was your inspiration for combining the bacon and pears?
    And yes, I’ve been gone a while since moving out of the wordpress community, but I’m glad to see you’re cooking up a storm! You all staying warm over there? My family and I are ready for spring… at least in the meantime baking warms the house – today is bread day 🙂

    Reply

    1. Hi there Jon,
      Happy New Year and Belated Valentine’s Greetings. I’m glad to hear you’ve moved forward and left the WordPress community. It’s a step I’ll also need to take at some point but I am not technically savvy so I keep on postponing and postponing..maybe one day I’ll gather enough courage to make me act.
      Pear and bacon inspired by sweet and salty combinations…I love trying out different combinations. Jon you’re so organized you even have a bread day…wow. Maybe one day I’ll reach your level of organization. I’m looking forward to spring too. I’ll check out your new website. Thanks for visiting and updating me. I’ll also register to receive updates from your blog. Have a wonderful weekend!
      Liz

      Reply

    1. Hey Girl I’ve really missed you. I hope you are good? I left a note on your blog. Please update me! Thinking of you too. Belated Valentine’s Greetings!
      Liz

      Reply

      1. Hi Liz, just seeing your response now. I finally got back into the blog just now!!!!!! I hope you and yours is well and I will start blogging again! So much has happened, it’s been wild. So happy to see you and I will again very soon now. hugs

        Reply

        1. Vicki
          Hey girl, I am so happy to hear from you. I’ve been so worried about you. Great to know you’ll start blogging again, I look forward to your posts. Take care and virtual hugs to you!!!
          Liz

        2. Thanks Luz, not sure when I’ll get started. I still need a name. I came up with a decent one and forgot to write it down lol. How has the spring been for you? I hope there are great things planned for your summer. If you ever want to reach me out of WP you can reach me, for the first time, through my vickiwolfson.com website. It’s a form and after that I’ll email you with my email address so I am always reachable. Big hugs right back at ya!

        3. Dear Vicki,
          I’ve really missed you and I’m so happy to see you after such a long spell of silence. I’m glad to know there is a way I can reach you other than leaving messages on the blog. I presume you’re okay. Spring is great. So far, it hasn’t been too hot. I’m enjoying the evening breeze as I type this message. Take care and best wishes in everything!
          Liz

  11. Hi Liz. They look delicious and I would love to try them. I don’t know if I can get pear nectar here in the UK. Do you have any substitute? I have tried making muffins in the past but each time the fruit, especially strawberries and blueberries, sink to the bottom leaving a very soggy bottom. I have tried dusting the fruit with flour before mixing with the batter. I have also tried layering the fruit and the batter in the cups, all to no avail. I also use paper muffin cups in the tray.
    I was wondering if you have any advice for me?

    Reply

    1. Hi Jack,
      I’m terribly sorry, I took so long to respond. Please forgive me! If you can’t find pear nectar you have two options
      1. Buy canned pears and use the juice as a sub
      2. Puree fresh pears in a blender with some water and voila you have yourself some pear nectar. Hope that helps!
      I have recipes for muffins with strawberry (https://myfavouritepastime.com/2014/01/24/strawberry-and-honey-muffins/) and muffins with blueberries (https://myfavouritepastime.com/2013/03/31/blueberry-muffins/) and both turned out okay. The fruits did not sink in both cases! If you follow instructions as specified you should be good to go. Please keep me posted.
      Sometimes you should not use the paper muffin cases (I usually specify) and also check that you’re using the right temperatures. Maybe the temperatures are too low??? Check out my other muffin recipes (https://myfavouritepastime.com/category/muffins/)
      Please if you have any more queries or need clarification, do not hesitate to contact me! I hope you had a wonderful Valentine’s day. Enjoy your weekend!
      Liz

      Reply

      1. Thanks Liz. I will try your recipes and let you know how I get on. I did try baking them without the cases but couldn’t get the muffins out of the tray. What a mess. I always use an infrared thermometer gun to check the temperature of the oven before putting the cakes in. Watch this space. 😦

        Reply

        1. Some muffins cannot be baked without paper. I totally agree. If the temperature is right, most muffins can be baked without cases. Make sure the muffins turn golden brown and let them rest for some five minutes then use a palate knife to gently coax them out. It should work. They need tender loving care…
          The best fat for greasing muffin tins is the white shortening fat. it sounds gross but it does the best job for me. I don’t use sprays so no experience there. I’m old fashioned…ha ha. Have a lovely weekend Jack!
          Liz

  13. The title of your post said it all – this recipe covers all of the bases. The (unsweetened – natural!) pear nectar and thyme sound lovely, too. You are a superb baker, so precise and always using the best mix of flavors and textures (sweet, salty, crunchy!). Warm wishes to you – Shanna

    Reply

    1. Hi Shanna,
      aw Shanna, you make me feel so honoured. What more can I say? I just love cooking so I just cook and enjoy. I hate posting though…it’s like a nightmare to me. But we can’t always do only things that we like. The world would come to a grinding halt. Thanks, Shanna and enjoy the rest of the week. Best….Liz

      Reply

  15. Hi Liz ! (it’s been a long time!) I have never tasted bacon in a cake or any sweet recipe … Its saltiness must be delicious with fruits … I really want to try these beautiful muffins ! Have a nice week.

    Reply

    1. Hi Sylvie,
      Yes, it has been a long time. I hope you enjoyed the break. Bacon is great for sweet and savoury tastes. You should try it,. Please let me know if you do! Have a fantastic week
      Liz

      Reply

  16. It is always a delight and surprise to check into your blog! I would never have thought to combine these ingredients. I guess that makes me a sort of ‘vanilla’ person? Gosh, I want to go out and buy the ingredients and make these right now but alas, that won’t happen here. It’s just too hot to turn the oven on! I hope you don’t mind if I borrow this recipe to file away for a later date. I’ve just woken to the sun shining gloriously down, the palm trees gently waving in the breeze and the song of birds, chatting away, sharing their morning gossip and songs. My favorite part of early morning in the tropics. Happy baking Liz, loving all these new photos and recipes. Enjoy the week, spring is on it’s way,

    Reply

    1. HI Sandy,
      Lucky you waking up to a gloriously shining sun whilst we are freezing in this mad weather. I can’t remember when I last heard a bird sing….if only spring were tomorrow. Dear old groundhog announced it’s still six weeks away. How many days are those…plenty of days. Enjoy your holiday and bake the muffins when you come back home. I saw something on news on BC today. Can’t remember what it was. Please let me know how the muffins turned out whenever you bake them. Take care, Sandy and thanks so much for your continuous support.
      Liz

      Reply

  17. I’d love to serve these at an upcoming wintertime meal, like a wonderful roast. I used to find canned nectars in various flavors and I’ve noticed they’ve not been on the shelf as of late. I’m wondering if I could make a pear puree along with the chopped pears. Thank you for sharing your recipe!

    Reply

    1. Hi Allison,
      I loved the muffins so I would just encourage you to go ahead and make them. You could actually just go ahead and make the puree, if you know how. Thanks for visiting me and have a wonderful week!
      Liz

      Reply

  24. These sound delicious! A nice mix of sweet and savory. I’ve made walnut and onion muffins (the small size) and they were good. I’m going to add these to my “try soon” list!

    Reply

    1. Hi,
      Omg I’ve never made muffins with onions. This is new to me… oh yes, I’ve added spring onions, or chives though. Do you have the recipe? Please share! Have a fantastic week!
      Liz

      Reply

        1. Thank you so much for giving me the link. I am certainly going to try them. I’m sure I’ll also find it “hard to stop eating”. Have a wonderful week!
          Liz

  25. These sound so wonderful, though I would probably use hazelnuts since I don’t like walnuts. Pears and bacon, yummy! I must try these. Something to add to my recipe list when the pear trees are in full force and I have more then I know what to use them for! Enjoy the week.

    Reply

    1. Hi Mama D,
      Of course you can use your favourite nuts. I love, love, love walnuts. In fact I’m a nut lover, I love all nuts but there are others that get more attention from me. You are lucky you have a pear tree. Best wishes!
      Liz

      Reply

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