There’s something so moreish about maple syrup and the combination of the soft pear and crunchy walnuts in these Pear, Maple and Walnut Muffins.

Six months or so ago, I had the most amaaaaazing Pear, Maple and Walnut Muffin at Lonsdale Street Roasters and have been salivating at the thought of it ever since.

A daily sojourn to Braddon isn’t really practical, so I decided to make my own version…they’re not quite as good, but they’re pretty damn yummy. There’s something so moreish about maple syrup and the combination of the soft pear and crunchy walnuts.

I love them – hope you do too!

what you need

95g butter

1/3 cup (75g) caster sugar

1 tsp vanilla extract

1 egg, plus 1 egg yolk, extra

3/4 cup (105g) plain flour, sifted

1/2 tsp baking powder, sifted

1/4 cup (60ml) maple syrup

4 tbsp chopped walnuts

1 cup ripe pear, diced

chopped walnuts, extra, to decorate

icing sugar, for dusting

what to do

Preheat oven to 160C. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Add the egg and extra yolk and beat well to combine.

Add flour, baking powder and maple syrup and beat until just combined. Fold through the walnuts and pear.

Spoon into 8 x ½ cup-capacity (125ml) muffin tins lined with paper patty cases and top cakes with a walnut half.

Bake for 25-30 minutes or until cooked when tested with a skewer. Dust with icing sugar to serve. Makes 8.

how to serve

They’re best while warm and are yummy just by themselves, but maybe drizzle with some extra maple syrup and serve with some vanilla cream for a decadent dessert!