Pear-Pecan Sour Cream Coffee Cake Muffins

… When Your Cup of Java Needs Company!

Ever been in the mood for a moist, rich piece of coffee cake to enjoy with your morning cup of java, but haven’t wanted to wait a long time for a whole coffee cake recipe to bake? These gluten free, dairy free muffins bypass that morning dilemma. Pear-Pecan Sour Cream Coffee Cake Muffins bake up in less than 20 minutes and bring all the complexity of a decadent coffee cake – moist vanilla cake, a center of baked pear filling, and a topping of crunchy, sweet cinnamon pecan streusel – making each individual muffin it’s own complete coffee-cake package.

Prep time: about 20 minutes

Bake time: about 20 minutes

Oven temp: 375 degreesºF

Rest time: about 10 minutes

Makes 18 muffins

Ingredients for topping:

1/2 cup chopped pecans, roasted and lightly salted

3 Tablespoons brown sugar

1/2 teaspoon cinnamon

2 Tablespoons margarine or butter – I prefer Earth Balance Natural Buttery Spread, red tub

3 Tablespoons gluten free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend

Ingredients for filling:

1 very ripe pear, diced

1 teaspoon fresh squeezed lime juice

Ingredients for cake:

1 3/4 cups gluten free all-purpose flour

1 1/2 teaspoons guar gum

3/4 teaspoon baking powder 

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup margarine or butter

1 cup granulated sugar

1 teaspoon vanilla extract – I prefer McCormick’s

2 eggs Or egg substitute equivalent

7 ounces (190 g) sour cream or dairy-free substitute – I prefer Tofutti’s Sour Supreme

Directions:

Preheat oven to 375 degrees. Prepare muffin tins by lining with cupcake papers or oiling lightly.

In a small mixing bowl, combine chopped pecans, brown sugar and cinnamon. In a separate small mixing bowl, combine 2 Tablespoons margarine and 3 Tablespoons flour. Blend with fingertips or fork until combined. Add pecan mixture to flour mixture and combine thoroughly. Set aside.

In small mixing bowl, combine pear and lime juice. Stir to coat pear pieces. Set aside.

In a medium mixing bowl, combine flour, guar gum, baking powder, baking soda, and salt. Stir. Set aside.

In a large mixing bowl using an electric hand mixer, or using a stand mixer, combine margarine and sugar and mix until sugar begins to dissolve and the mixture is becoming fluffy. One at a time, add in the eggs and beat until well mixed. Mix in vanilla and sour cream until well incorporated. Gradually mix in the flour mixture and blend until well combined. Fill all muffin cups about 2/3 full with batter, leaving about 1/2 cup of batter for next step. Evenly dividing the pear, add a small amount to each muffin cup over batter. Using remaining batter, add a dollop to each muffin over the pears. Finish each muffin by scooping a scant teaspoonful or so of topping over each muffin cup.

Bake at 375ºF for about 20 minutes, or until wooden toothpick inserted in the center of a muffin comes out clean.

Remove pans from oven and rest pans on a cooling rack about 5 minutes. Transfer muffins to the cooling rack. Serve warm (great with a hot cup of coffee) or at room temperature (tasty with a scoop of ice cream). Store muffins, once completely cooled, in an airtight container at room temp or place in a zip-sealed baggie in the freezer for later use.

What’s your favorite muffin? Do you pair it with a cup of java or another favorite beverage? Leave us a comment and let us know how you begin your day!

Safe food is a journey … Thrive!™