“These pear squares can be served as a quick breakfast, afternoon snack or a light dinner dessert. The multi-purpose mini-sized cakes will come in handy for any occasion. This is a recipe that I haven't tried yet, but sounds delicious!!”
24 muffins

Ingredients Nutrition


  1. Preheat oven to 375°F Grease and flour two 12-cup square or regular muffin pans.
  2. Add pears and sugar into food processor and pulse until coarsely chopped. Set aside.
  3. In a large bowl, add buttermilk, butter, lemon zest and eggs; whisk until combined.
  4. In a medium bown, add flour, cornmeal, baking powder, baking soda, cinnamon and salt and stir to combine.
  5. Add wet ingredients to dry and stir just until combined; do not overmix. Fold in reserved pear mix.
  6. Divide batter evenly among pans. Bake for about 20 minutes or until a tester inserted in the center of the muffins comes out clean. Let cool completely before removing from pan.
  7. MAPLE ICING: in medium bowl, whisk together icing sugar, vanilla and maple syrup until ingredients form a smooth icing consistency.
  8. For a thinner consistency, add an extra 1 tablespoons maple syrup.
  9. Place cooled muffins on a baking tray lined with parchment or wax paper.
  10. Drizzle icing on top and allow to set for a few minutes before serving.

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