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Pear, apple and cider muffins

By: Sophie Austen-Smith
Former deputy food editor, delicious.

These pear and apple muffins are packed with fruit to give them an autumnal flavour, and a good dash of cider keeps them moist.

Or, try these blackberry and apple crumble muffins which combine all the best bits of autumn in one bite.

These pear and apple muffins are packed with fruit to give them an autumnal flavour, and a good dash of cider keeps them moist.

Or, try these blackberry and apple crumble muffins which combine all the best bits of autumn in one bite.

Ingredients

You’ll also need

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Heat the oven to 170°C/150°C fan/gas 3½. Quarter and core the pears, finely chop 1½ of them and finely slice the remaining ½ pear.
Put the yogurt, oil, sugar, apples and eggs in a large mixing bowl and whisk until smooth. Pour over the cider and whisk again.
Add the flour, baking powder, spices and chopped pears, then fold everything together until just combined, being careful not to overmix the batter as this can make the muffins dense and tough.

Divide the mixture evenly among the muffin cases, then top each with pear slices. Bake for 40-45 minutes until risen, golden and a skewer pushed into the middle of a muffin comes out clean.
Remove the muffins from the tin and brush the tops with runny honey, if using. Allow them to cool, then wrap as gifts or store in a sealed container until ready to eat.

Nutrition: per serving

To make enough stewed apple, peel, halve, core and roughly chop a 160g cooking apple, then cook over a medium heat until smooth. Or use 125g ready-stewed apples/pears instead.

If you’re making the muffins to give away, wrap each in tissue or compostable baking paper tied with string and attach a label saying what it is.
These muffins are best eaten the day you make them but they’ll keep for up to 2 days in an airtight container – just gently warm in a low oven to refresh before serving.