Makes 12 servings

2 cups all-purpose flour

1/2 cup packed brown sugar

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup unsalted butter, melted

1 egg

1/2 teaspoon vanilla extract


2 firm ripe pears, peeled, cored and cut into 1/2-inch dice

1/2 cup packed brown sugar

1/4 cup dried cranberries

1 teaspoon ground cinnamon

1 tablespoon unsalted butter, melted

Grease non-stick muffin cups. Line bottoms with circle of parchment or waxed paper. Set aside.

Topping: In skillet, melt butter over medium heat; cook pear, sugar, cranberries and cinnamon, stirring, until pears are tender, about 5 minutes. Divide among prepared muffin cups. Set aside. (*Make ahead to this point and finish fresh in the morning).

In bowl, whisk together flour, sugar, baking powder, baking soda and salt. In separate bowl, whisk together buttermilk, butter, egg and vanilla; add to dry ingredients and stir just until moistened. Spoon over each topping.

 Bake in centre of 375°F oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool on rack for 10 minutes. Invert onto baking sheet. Remove parchment and serve topping side up.


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