Ingredients

The following ingredients have 4 Servings
  • 1 cup 130g all-purpose flour
  • ¼ cup 25g almond flour
  • ¼ cup 22.5g rolled oats
  • ¼ cup 56g butter, melted
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 large egg
  • ½ cup 100g Granulated sugar
  • 1/3 cup 76g sour cream
  • ½ cup 100g milk
  • 1/2 teaspoon Ground cardamom + extra for sprinkling
  • 1 ripe Pears (such as Royal Riviera pears, medium dice)
  • 2 tablespoon sliced almond flakes

Instruction

  • For the muffins: Preheat the oven to 425 degrees. Grease a 10muffin tin with butter, or line with paper muffin cups.
  • In a large bowl, combine flour, almond flour, baking soda, baking powder, salt, sugar, rolled oats and sugar. Then add ground cardamom and mix once again and set aside.
  • In another bowl combine the melted butter, egg, sour cream, and milk and whisk thoroughly.
  • Add the wet ingredients to the dry ingredients and stir together gently until just combined.
  • Fold in the diced pear into muffin batter. Make sure not to overmix.
  • Spoon the batter into the prepared muffin tin, filling each cup about ¾ of the way. Top each muffin with about 1 teaspoon sliced almond and sprinkle with cardamom.
  • Bake the muffin at 425°F / 218°C for 8 minutes. Then reduce the temperature to 350°F /176°C and continue to bake until it becomes golden brown in the top for about 10-12 minutes or until a toothpick inserted into the center of the muffin comes out clean.
  • Cool the muffins for 15 minutes before removing from the pan.