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As the leaves begin to change and the crispness of autumn fills the air, there's nothing quite like the warm, comforting aroma of freshly baked muffins wafting through your home. Among the many delightful flavors of the season, the combination of pears and cranberries stands out as a unique balance of sweetness and tartness. This Pear & Cranberry Sauce Muffins recipe captures that essence perfectly, making it an ideal treat for breakfast, a midday snack, or even a dessert.

Pear & Cranberry Sauce Muffins

Experience the delightful taste of fall with these Pear & Cranberry Sauce Muffins! Combining juicy pears with the tangy kick of cranberries, these muffins are perfect for breakfast, snacks, or dessert. The cozy aroma of baking will fill your home, creating a warm atmosphere. This easy recipe is packed with wholesome ingredients, ensuring each bite is tender and flavorful. Enjoy them fresh or save some for later—either way, they're sure to brighten your day!
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Ingredients
  

1 ½ cups all-purpose flour

1 tsp baking powder

½ tsp baking soda

½ tsp salt

½ cup granulated sugar

¼ cup brown sugar, packed

½ cup unsalted butter, melted and cooled

2 large eggs

1 tsp vanilla extract

1 cup pear, peeled and diced (about 1 medium pear)

1 cup cranberry sauce (homemade or store-bought)

½ tsp ground cinnamon (optional)

¼ cup chopped walnuts or pecans (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or spray with non-stick cooking spray.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, granulated sugar, brown sugar, and ground cinnamon (if using) until well combined.

      Combine Wet Ingredients: In another bowl, beat the melted butter, eggs, and vanilla extract together until smooth.

        Combine Mixtures: Pour the wet mixture into the bowl with the dry ingredients. Gently mix until just combined; be careful not to over-mix. The batter should be thick and somewhat lumpy, but all dry flour should be incorporated.

          Add Pear and Cranberry Sauce: Fold in the diced pear and cranberry sauce carefully until evenly distributed throughout the batter. If you're adding nuts, mix them in at this point.

            Fill Muffin Liners: Divide the batter evenly among the muffin liners, filling each about two-thirds full to allow room for rising.

              Bake: Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.

                Cool and Enjoy: Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely. Enjoy fresh or store in an airtight container for up to 3 days.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins