Chocolate Covered Pear Muffins
Not too sweet, these Chocolate Covered Pear Muffins are the ultimate muffin or dessert! Fresh pears and chocolate inside of a muffin and topped with a bit of dark chocolate drizzle.
Ingredients
- 1/2 cup butter, cut into tablespoons and softened for about 30 minutes you may also microwave for about 10 seconds
- 1/2 cup light brown sugar
- 1/2 cup plain Greek yogurt, or light sour cream
- 2 large eggs
- 1 1/2 cups +2 tablespoons All Purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt or kosher salt
- 3/4 cup dark chocolate chips, divided
- 1 cup peeled and cored chopped fresh pear Bartlett preferred
Instructions
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Place rack in middle of oven and preheat oven to 425 degrees.
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Cream butter and brown sugar together in a large bowl or stand mixer. Scrape down sides of mixer and turn on again until butter and sugar are mixed together. A few small lumps are okay.
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Add Greek yogurt (or sour cream) and eggs and beat for about 30 seconds to one minute on medium speed. Turn off mixer.
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Add all dry ingredients, including 1/2 (not 1/2 cup!) of the chocolate chips. Mix on low just until the flour disappears using a pulsing, or a quick on and off motion with the mixer.
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Fold in chopped pears. Scoop into a well greased muffin tin, fill about 3/4 full. The batter will be very thick, similar to a cookie dough.
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Bake for about 12-15 minutes or until muffins are set and tops are golden. Baking time will vary depending on size of muffin tin. Do not over bake!
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Remove from oven and let cool completely. You may remove from muffin tin after about 5 minutes and place on cooling rack to speed up cooling process.
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When muffins are cooled, place remaining chocolate chips in a sandwich size ziplock bag and seal. Microwave for 20-25 seconds at a time, squishing down the chocolate chips in the bag until melted. This usually takes less than a minute total. When the chips are melted, snip off a small corner of the bag and drizzle chocolate onto muffin tops.
Recipe Notes
- Do not over mix muffins. Keep the speed of the mixer on low after adding the dry ingredients to the recipe.
- You may also use canned pears, drained and chopped for this recipe.
- Dipping chocolate or candy melts sold at cake decorating stores may also be used and melted for the topping.
- For mini muffins, follow same directions and bake for 7-10 minutes.
- If making ahead and freezing, let cool completely and place muffins in a ziplock bag in a single layer. When ready to serve, let thaw and drizzle on chocolate topping.
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These muffins are so delicious and came together so quickly! I would definitely make them again. I added just a little bit of whole wheat flour and they turned out great 🙂
Hi Ellie-
Thank you for your positive review. I’m so glad you liked this recipe. I love the fruit and chocolate combination. Thank you for reading ABK!
xo,
Si