Pear & Chocolate Muffins with Lemon Glaze

Pear & Chocolate Muffins

with Lemon Glaze

35 MIN
$9.99 6 Muffins
Wellness at Blue Apron
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Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
These meals have 48g or less of net carbs (total carbs minus dietary fiber) per serving. They replace refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains.
600 Calories Or Less
Coming in at 600 calories or less per serving, these recipes are ideal for those choosing to monitor their caloric intake without sacrificing flavor. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
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Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
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From the Test Kitchen

Every week we're bringing you a selection of Add-ons—a mix of our favorite appetizers, sides, and desserts that you can add to your box and fill out your table. These warm, sweet muffins are made with grated pear, melty chocolate chips, a blend of warming spices like cinnamon and cardamom, and some crunchy walnuts as an optional addition, if you'd like!
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Dietary Information

Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    400 Cals (est.)
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fresh
ingredients
Pear & Chocolate Muffins with Lemon Glaze
Title
  • 1 cup All-Purpose Flour
  • 2 oz Salted Butter
  • ¼ cup Sugar
  • 5 Tbsps Light Brown Sugar
  • 1 tsp Baking Powder
  • 1 Pear
  • 2 oz Semi-Sweet Chocolate Chips
  • 1 tsp Warming Spices (Cinnamon, Ginger, Cardamom & Allspice)
  • 1 Pasture-Raised Egg
  • 1 Lemon
  • 1 cup Powdered Sugar
  • ¼ cup Roasted Walnuts
time-saving
tips & techniques
step-by-step
instructions
Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Grate the pear on the large side of a box grater; discard the core. Roughly chop the walnuts (if using). Halve the lemon crosswise; squeeze the juice into a bowl to get 1 tablespoon, straining out the seeds. In a large bowl, combine the flour, baking powder, warming spices, and a pinch of salt. Whisk to combine. Melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the brown sugar, granulated sugar, and egg; whisk to combine.

Make the batter & bake the muffins
2 Make the batter & bake the muffins

Add the grated pear to the bowl of wet ingredients and stir to combine. Transfer the pear mixture to the bowl of dry ingredients. Using a spatula, gently stir to combine, then fold in the chocolate chips and chopped walnuts (if using). Lightly grease 6 rounds of a cupcake tin (or line with cupcake liners). If you don’t have a cupcake tin, lightly grease an 8-inch square baking dish. Transfer the batter to the prepared tins or baking dish. Bake 20 to 24 minutes (muffins) or 23 to 27 minutes (cake), or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack; let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Make the glaze & serve your dish
3 Make the glaze & serve your dish

In a bowl, combine the powdered sugar, lemon juice, 2 teaspoons of water, and a pinch of salt. Serve the cooled muffins (or cake) drizzled with the glaze. Enjoy!

Tips from Home Chefs

Get Plans

Pear & Chocolate Muffins

Prepare the ingredients
1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 375°F. Wash and dry the fresh produce. Grate the pear on the large side of a box grater; discard the core. Roughly chop the walnuts (if using). Halve the lemon crosswise; squeeze the juice into a bowl to get 1 tablespoon, straining out the seeds. In a large bowl, combine the flour, baking powder, warming spices, and a pinch of salt. Whisk to combine. Melt the butter in a medium bowl in the microwave (or melt in a small pot on the stove, then transfer to a medium bowl). Add the brown sugar, granulated sugar, and egg; whisk to combine.

2 Make the batter & bake the muffins

Add the grated pear to the bowl of wet ingredients and stir to combine. Transfer the pear mixture to the bowl of dry ingredients. Using a spatula, gently stir to combine, then fold in the chocolate chips and chopped walnuts (if using). Lightly grease 6 rounds of a cupcake tin (or line with cupcake liners). If you don’t have a cupcake tin, lightly grease an 8-inch square baking dish. Transfer the batter to the prepared tins or baking dish. Bake 20 to 24 minutes (muffins) or 23 to 27 minutes (cake), or until the batter is cooked through and a toothpick inserted into the middle comes out clean. Transfer to a cooling rack; let cool about 1 hour, or until room temperature (for quicker cooling, place in the refrigerator).

Make the batter & bake the muffins
Make the glaze & serve your dish
3 Make the glaze & serve your dish

In a bowl, combine the powdered sugar, lemon juice, 2 teaspoons of water, and a pinch of salt. Serve the cooled muffins (or cake) drizzled with the glaze. Enjoy!

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