Good morning Friends! I got up at 6 am to bake these delightful Gluten Free Spiced Pear and Brown Butter Muffins for a very special client.
I found this recipe in a beautiful cookbook called Small Plates and Sweet Treats by Aran Goyoaga.
I am not a very accomplished baker and I made a HUGE mess in my kitchen this morning, but the result is an impossibly moist muffin but still perfectly light. These are some of the best muffins I’ve ever tried, gluten-free or not.
And by the way, despite the mess, these were very easy to make!
Spiced Pear and Brown Butter Muffins
1 1/4 stick (10 Tbsp) unsalted butter
1 cup superfine rice flour
1/2 cup almond flour
2 Tbsp tapioca starch- in a pinch, tapioca flour can be substituted for tapioca starch or corn starch
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/4 tsp ground ginger
1/8 tsp nutmeg
1/8 tsp cardamom
2 eggs, at room temperature
1/3 c maple syrup
1/3 c light brown sugar; packed
1 tsp vanilla
2 medium Bartlett pears, shredded
2 Tbsp. chopped pistachios, garnish (The Best Part)
Preheat the oven to 350*
In a small saucepan, cook butter over medium heat until it starts to bubble and the milk solids start to turn brown on the bottom of the pan (approx. 5 minutes). Remove from heat and transfer to a clean bowl to cool.
In a large bowl, whisk together rice flour, almond flour, tapioca starch, baking powder, salt and spices.
In a separate bowl, whisk eggs, syrup, sugar, vanilla and brown butter. Add wet to dry ingredients and mix until well combine. Fold pear into batter.
Fill muffin cups 3/4 of the way. Sprinkle with pistachios.
Bake 20-25 minutes, or until toothpick is clean. Allow to cool in pan for 2 minutes, before transferring to a cooling rack.
Makes 12 muffins