• 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.