Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Pear Chocolate Chip Muffins | Eggless | BEST Pear Muffins

Pear chocolate chip muffins, a whole wheat, eggless muffins loaded with fresh pears, flavored with cinnamon and ginger powder. These gorgeous muffins are made more inviting with a generous addition of chocolate chips.

Course Breakfast, Dessert, Snack

Cuisine International

Keyword Chocolate chip muffins, Eggless chocolate chip muffins, Eggless muffins, Fruit muffins, Pear and chocolate chip muffins, Pear muffins, Pear muffins with chocoalte chip, Whole wheat chocolate chip muffins

Prep Time 15

Cook Time 20

Cooling time 10

Total Time 45

Servings People

Calories 342kcal

Equipment

Measuring cups and spoons
Convection oven
Whisk and spatula
Bowls for mixing the batter
Weighing Scale for measuring ingredients optional

Ingredients

175 grams Whole Wheat Flour Approximately 1 cup
½ teaspoon baking soda
½ teaspoon baking powder
130 grams Sugar approximately ½ cup
105 ml milk approximately ½ cup
50 grams melted butter approximately ¼ cup
1 tablespoon flaxseed meal, mixed with ¼ cup warm water
1 teaspoon cinnamon powder
½ teaspoon ginger powder
½ cup dark chocolate chips
2 nos pears, weighting 370 grams together peeled, chopped

Instructions

I have given both weight and cup measurements for the ingredients. Measure and keep all ingredients ready on the kitchen counter.
The above measurement makes 6 big and tall muffins, each weighing 150 grams approximately.
Preheat the oven to 160 C. Grease/Line the muffin pan with liners or parchment. Wash, peel pears and chop them into small cubes or shred and keep them ready.
In a wide bowl, take flour, baking soda and baking powder along with cinnamon and ginger powder. Use a Whisk and combine well to get a uniform flour mix.
To this flour mix, add chopped pears and mix well.
In another wider bowl, take milk and sugar together and whisk well for the sugar to dissolve.
To this now add flax egg and butter, Whisk well to combine.
Now add the pear added flour mix to the wet ingredients in batches. I added them in 3 batches. Use a whisk to combine.
After adding all the flour use a spatula and combine to get a smooth batter. To this now add the chocolate chips and mix.
Divide the batter into the prepared muffin pans. Tap them gently to release any air.
Bake them in the preheated oven for 18-20 minutes or until a skewer inserted in the middle comes out clean.
Oven temperature and timings differ from oven to oven. So bake accordingly.
Once done, remove the muffins and let them sit in the pan for 5 minutes. Then carefully remove them on to a wire rack. Let them cool completely.
These delish pear chocolate chip muffins stay good on the counter for a day or two. If storing for more days, i recommend refrigerating them in an air-tight container.
If serving muffins from the refrigerator, then reheat it for 20 seconds in the microwave and serve warm .

Notes

I have used peeled and chopped pears in the recipe, you can use shredded pears too.
The batter weighed approximately 900 grams. Divided into 6 muffins, each muffin weighed approximately 150 grams.
These muffins were tall and big, you can divide the batter amongst 9 muffins and make medium sized muffins weighing around 80 grams.

Nutrition