Vanilla Chai Pear Muffins

Autumn is here! Autumn is here! I won’t let the near 80 degree weather we currently have stop me from believing that. Tis the season for fall flavors, cozying up with a cup of tea, and a lot more baked goods. These Vanilla Chai Pear Muffins fit into all of those categories. And please believe me when I say these are one of the top three things I have ever baked.

I love chai. I love vanilla chai, I love hot chai, I love iced chai, I love it all. I think it’s the sweetness with a little kick that makes my taste buds all happy. I will admit, it felt really weird putting black pepper into a baked good, but it is one of the many important ingredients in the chai flavor profile. The cloves are optional mostly because they’re insanely powerful, and some people like the flavor, and others don’t. One thing that is really awesome about these muffins is how moist the pears make them! Not only are they nuggets of goodness, but they keep the rest of the muffin soft and crumbly. (Note: you can make these muffins without the fruit, just cook them for 2-3 minutes less).

I hope these Vanilla Chai Pear Muffins satisfy all of your autumn cravings like they do mine. What autumn treats are you making?

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Vanilla Chai Pear Muffins

Do you love chai? Do you love pears? These vanilla chai pear muffins are sweet, moist, and it's hard to eat just one!

Servings 14 Regular muffins

Ingredients

Muffins

• 2 Cups all-purpose flour
• 1 1/2 tsp. Baking powder
• 1/2 tsp. salt
• 1 1/12 tsp. Ground Cinnamon
• 1 1/2 tsp. Ground Ginger
• 1 1/2 tsp. Ground Nutmeg
• 3/4 tsp. Ground cardamom
• 1/2 tsp. Black pepper
• 1 pinch cloves (optional)
• 1/2 Cup Butter
• 1/2 Cup white sugar
• 1/4 Cup Brown sugar
• 2 Eggs
• 2 tsp. Vanilla extract
• 1/2 Cup Milk
• 2 Cups Diced pears

Vanilla Glaze

• 1 Cup Powdered Sguar
• 1 1/2 tsp. Vanilla extract
• 1 Tbsp. Milk

Instructions

• Preheat oven to 375 degrees F. Grease a muffin tin or line with muffin liners.
• In a medium sized bowl, combine the flour, baking powder, salt and spices (cinnamon, ginger, nutmeg, cardamom, black pepper, cloves). Set aside.
• In a large bowl, cream butter with the white and brown sugars. Add the eggs and vanilla and stir until combined.
• Alternating, add the flour mixture and the milk to the butter and eggs until well mixed. Gently fold in diced pears.
• Fill muffin tins about 3/4 of the way full. Bake for 20-22 minutes.*
• While muffins are baking. Whisk the powdered sugar, vanilla and milk together to make your glaze.
• Remove muffins from oven, let cool on cooling rack for 5 minutes, and drizzle with vanilla glaze. Store in sealed container in refrigerator for longest shelf-life.

Notes

*You can also make these into mini muffins! Bake at 375 degrees F for 12-14 minutes. Makes about 30-35 minis.