pear, pecan & sour cream muffins with cinnamon glaze

Muffins are usual best served fresh on the day they’re made. These Pear, Pecan & Sour Cream Muffins with Cinnamon Glaze are so moist & delicious & be frozen to be enjoyed later. I zap them in the microwave for 40 seconds from frozen. I like to use the large muffin liners so you can get more mixture into each one, making slightly bigger muffins. I buy the liners on Amazon or I make them myself with parchment paper. If you’re buying muffin cases from a grocery store, be sure to buy the large liners. If you’re not using the taller tulip liners, you may make more than 12 muffins (not a bad thing right?).

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Prep Time15

Cook Time25

Total Time40

Servings: muffins

Calories: 468kcal

US Customary - Metric

3 cups self-rising flour
1 1/3 cups packed dark brown sugar
1 cup coarsely chopped toasted pecans
2 large eggs
1 cup buttermilk
3/4 cup melted butter
1/2 cup sour cream
15 oz can pears, drain & chopped

CINNAMON GLAZE

1/2 cup powdered sugar
1 tablespoon melted butter
1 tablespoon sour cream
1/8 teaspoon ground cinnamon
2 tablespoons finely chopped pecans

Line a 12 hole muffin pan with large muffin liners. Preheat the oven to 375°F (190°C).
In a large bowl, combine flour, sugar & pecans.
In a medium bowl, whisk together the eggs, buttermilk, butter & sour cream. Add to the flour mixture with the pears. Stir until just combined.
Spoon the mixture into the muffin liners. Bake for 25 minutes or until a skewer when inserted into the center comes out clean. Let stand in the pan for 5 minutes before removing to a wire rack.

To make the glaze:

Whisk all the ingredients together in a small bowl until smooth. Drizzle over the muffins. Sprinkle with pecans. Let stand until the glaze is set. Best serve warm. Let cool before storage. If you’re freezing the muffins, wrap them in plastic wrap & store in a sealed container. Makes 12.

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