Chamomile, Poached Pear, and Honey Muffins

Chamomile, Poached Pear, and Honey Muffins

Prep Time: 2 hours 30 minutes (includes 2 hours for pears to cool in liquid)

Cook Time: 20–25 minutes

Servings: 6 jumbo muffins (or 12 standard muffins)

Ingredients

Chamomile poached pears

• 2 firm Bosc or Anjou pears

• 4 cups (960 ml) water

• 1 cup (200 g) granulated sugar

• ½ cup dried chamomile (~12 g)

Muffins

• 1/3 cup milk of choice

• 1 tablespoon dried chamomile

• 1 ½ cups all-purpose flour (180 g) + 1 tbsp 

• ½ cup whole wheat flour (60 g)

• 1 teaspoon baking powder

• 1/2 teaspoon baking soda

• 1 teaspoon salt

• 1/2 cup unsalted butter, softened (115 g)

• 3/4 cup granulated sugar (150 g)

• 2 tablespoon honey

• 2 large eggs, at room temperature

• 1/2 cup plain yogurt (120 g), room temperature

• 1 teaspoon vanilla extract

• 1 cup chamomile poached pear, cut into small chunks (200g)

Honey butter glaze

• ¼ cup honey

• ¼ cup unsalted butter

• Flaky salt, for garnish

Pair with

• Avaline White Wine

Directions

Chamomile poached pears

1. Add the water, sugar, and dried chamomile to a medium pot. Place it over medium heat and stir occasionally, until the sugar dissolves.

2. While the sugar mixture is heating, peel the pears. Once the sugar mixture comes to a simmer, carefully drop the pears into the mixture. 

3. Turn the heat to medium-low, and simmer the pears until tender, but not falling apart, about 10-12 minutes. Remove from the heat and allow the pears to cool down in the liquid until room temperature, about 2 hours. 

4. Once the pears are cool, cut them into small chunks. You will need 1 cup of the chunks for the muffin recipe. 

Muffins

1. In a small pot, add the milk and dried chamomile. Place over medium-low heat and stir occasionally until the milk just comes to a simmer, then remove from the heat. 

2. Place a lid over the pot and steep the milk for 10 minutes, then strain through a fine mesh sieve. Set aside the milk. 

3. Preheat your oven to 375°F (190°C). Line a jumbo muffin tin (or alternatively you can do a smaller 12 muffin tin) with paper liners or nonstick spray.

4. In a medium bowl, whisk together 1 ½ cups all purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

5. In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.

6. Mix in the yogurt, chamomile milk, honey, and vanilla until well combined.

7. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

8. In a small bowl, gently toss together the poached pear chunks with 1 tablespoon all purpose flour.

9. Gently fold the poached pear chunks into the batter until evenly distributed throughout.

10. Spoon the muffin batter into the prepared muffin tin, filling each cup about ⅔ - ¾ full.

11. Bake in the preheated oven for 18-22 minutes (14-16 for smaller muffins) or until a toothpick inserted into the center comes out clean.

12. Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.

Honey butter glaze

1. Add the butter and honey to a small pot and heat over low. Once the butter melts, turn off the heat and stir the honey and butter until combined. 

2. Spoon the honey butter glaze over each muffin, and finish with a sprinkle of flaky salt.