Roasted hazelnut and pear muffins

I must take pause, and thank everyone who has left comments on my last few posts both here and through other channels. I am a truly fortunate woman to have family and friends who helped me through that difficult time in my life. To write about it here feels like a different weight is being lifted from my shoulders: the weight of painful memories. I will return to the final few posts in the next few days, but first I had to share this recipe as a thank you for your kindness. I wish I could send you all some muffins, and a big hug.

Sunrise this morning, trooping through the grass with Molly, thunderstorm-scent lending a salty tang to the air: I sensed potential. The energy built up behind the bulkheads in the sky and unleashed this afternoon. Safely tucked away in the house Molly rested and I danced in the kitchen filling the air with musky roasted hazelnuts and spicy batter. A beautiful way to spend a rainy afternoon.

Some of my pleasantest hours were during the long rain-storms in the spring or fall, which confined me to the house for the afternoon as well as the forenoon, soothed by their ceaseless roar and pelting; when an early twilight ushered in a long evening in which many thoughts had time to take root and unfold themselves.

– David Henry Thoreau, Walden.

Roasted Hazelnut and Pear Muffins

Makes 12 large muffins. 


  • 100 grams raw hazelnuts
  • 175 grams plain flour
  • 50 grams hazelnut meal
  • 100 grams golden caster sugar
  • 1 teaspoon salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon cardamom
  • 200mL milk
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons rice bran oil (or other flavourless oil)
  • 1 pear, peeled, cored, and diced


  1. Preheat your oven to 200°C (390°F) and line a 12-hole muffin tin with paper cases.
  2. Spread hazelnuts on a rimmed baking sheet and roast in the oven for about 5 minutes. Remove and allow to cool. Once the nuts are cool fold them in a clean tea towel and gently rub them to remove the skins. Pick nuts out of the skins, chop them roughly, and set aside.
  3. Into a large mixing bowl weigh flour, hazelnut meal, and sugar. Sprinkle in salt, baking powder, cinnamon, and cardamom. Whisk all the ingredients together.
  4. Into a separate bowl measure the milk, eggs, vanilla, and rice bran oil. Whisk to combine.
  5. Add milk mixture to flour mixture and stir until just combined.
  6. Measure out 75 grams of the chopped hazelnuts and add to the batter along with the diced pear. Fold through the batter gently.
  7. Distribute muffin mixture between the paper cases. Sprinkle remaining chopped hazelnuts over the top.
  8. Bake in the oven for 15-20 minutes. Remove and cool.

Enjoy these muffins on your own rainy afternoon, or treat yourself to a delicious breakfast muffin. I believe these would be beautiful with some blackberry jam…

5 thoughts on “Roasted hazelnut and pear muffins

  1. hugs!! i’m so glad that u’re able to see just how much SO many people luv and care about the chickpea! 🙂
    yummmy!!! i’m thinking and i don’t think i’ve ever had a pear muffin in my life! how insane is that?? i think this needs to be

  2. Pingback: Desktop Dining: An iPhone Ode to Lunch Hour and Tips! | Thoroughly Nourished Life

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