Spiced Pear Walnut Scuffins
Ingredients
- 2 cans pear halves or slices in 100% juice or light syrup drained
- 1 cup flour all-purpose
- 2 cups flour white whole-wheat
- 1/3 cup brown sugar firmly packed
- 1 tbsp baking powder
- 1 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp salt
- 1/2 cup unsalted butter softened at room temperature
- 3/4 cup walnuts chopped
- 1 egg large
- 3/4 cup buttermilk full-fat
Topping
- 1 egg large
- 1 tbsp milk
- 2 tbsp sugar raw
Instructions
- Preheat oven to 350°F
- Coat twelve standard (2½-inch) muffin cups with cooking spray
- Line a rimmed sheet pan with paper towels
- Chop drained pears into ¼-inch tiny diced pieces and place in single layer on paper towels
- Pat diced pears dry with more paper towels
- In a large bowl, whisk together all-purpose flour, whole wheat flour, brown sugar, baking powder, cinnamon, nutmeg, allspice and salt
- Chop butter into diced pieces and add to flour mixture
- Cut in butter with a pastry cutter until mixture is crumbly
- In a glass measuring cup, whisk buttermilk and egg together
- Make a well in center of flour-butter mixture and using a fork, stir in liquid mixture along with diced pears and walnuts
- Blend just until all ingredients are moistened. Batter will be very thick, more like scone dough
- Using a 1/3 cup measuring cup, scoop batter into prepared muffin cups, dividing evenly. They will be very full
- Whisk egg and milk together in a small bowl
- Brush a little egg wash over each scuffin (you will have leftover egg wash) and sprinkle with at least ¼ teaspoon raw sugar
- Bake 20 to 23 minutes or until toothpick inserted in center comes out clean and tops are slightly golden
- Let scuffins cool in pan for 2 minutes, then remove to wire cooling rack
- Enjoy warm or at room temperatureStore in tightly covered container or zippered freezer bags. Can also be frozen
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