Cranberry Pear Upside-Down Muffins

By The Canadian Living Test Kitchen

Tested till perfect

155 people added this to their Recipe Box
Bookmarks
Recipe5 out of 5 based on 2 ratings.
  • Portion size: 12 muffins

This recipe makes 12 muffins servings

change servings

To change the number of servings, enter the number of servings you'd like in the box below, then press "calculate".

or Reset

Nutritional Info

Per muffin: about -
cal 260
pro 4 g
total fat 9 g
sat. fat 6 g
carb 41 g
fibre 2 g
chol 39 mg
sodium 255 mg
% RDI: -
calcium 8
iron 11
vit A 8
vit C 2
folate 22

With sticky tops and cakelike texture, these muffins star on any buffet table.

Ingredients

  • 2 cups 2cupsall-purpose flour
  • 1/2 cup 1/2cuppacked brown sugar
  • 1 tbsp 1tbspbaking powder
  • 1/2 tsp 1/2tspbaking soda
  • 1/2 tsp 1/2tspsalt
  • 1 cup 1cupbuttermilk
  • 1/2 cup 1/2cupunsalted butter, melted
  • 1 1eggeggs
  • 1 tsp 1tspvanilla
  • Topping:
  • 2 2pearpears
  • 1/2 cup 1/2cuppacked brown sugar
  • 1/4 cup 1/4cupdried cranberrydried cranberries
  • 1 tsp 1tspcinnamon
  • 2 tsp 2tspunsalted butter, melted

Preparation

Grease nonstick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.

Topping: Peel, core and cut pears into 1/2-inch (1 cm) dice; place in bowl. Stir in sugar, cranberries and cinnamon.

In skillet, melt butter over medium heat; cook pear mixture, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside.

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.

Bake in centre of 375°F (190°C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Serve topping side up.

Source : Canadian Living Magazine: December 2007

Related content

Contests

All contests