Marvellous MUFFINS for using up overripe fruit

Emmie, Joe and I landed on British soil on Tuesday afternoon in an attempt to surprise my Mum for Mother’s Day. Even though I hadn’t told anyone that we were coming, including Amy, until Sunday night, I was sure that my plans had been foiled and Mum was well aware of my intentions. Apparently not, and she was over the moon to see the children running into the garden after our long drive spanning 4 countries, numerous autobahns, autoroutes and motorways.

Having lived in Germany now for over 4 years, I’ve kind of got the traveling with children down and along with an iPad fully charged and loaded, the most important thing to pack is food. Stuff that’s easy for me to locate, access, throw in the general direction of the car seats behind me (I tend to travel back on my own with them) and that doesn’t make too much of a mess.

We had a couple of hugely overripe pears, gone way past the point of anyone in my house eating them, so I decided to throw them into a muffin recipe. I figured their sweetness would be a good thing but what I hadn’t counted on was how moist and pillow-soft the pear would make them. This recipe makes about 18 and at least 10 were consumed whilst we were driving. They were a huge hit with everyone; the remainders were scoffed by our family when we eventually got home.


  • 9 ozs plain flour (2 cups)
  • 4 ozs philadelphia (softened)
  • 4 ozs butter (softened) (1/2 cup)
  • 5.5 ozs brown sugar (3/4 cup)
  • 3.5 ozs white sugar (1/2 cup)
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 teaspoons bicarbonate of soda (baking soda)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 large ripe pear, peeled and chopped
  1. Pre heat the oven to 190°C/Fan 170°C/Gas mark 5/375°F
  2. In a food mixer beat together both sugars, philadelphia, butter, eggs and vanilla until creamy and smooth
  3. Add the flour, bicarbonate of soda, nutmeg, cinnamon and salt. Mix into the wet mixture until just combined. Fold in the pears with a spoon
  4. Spoon a large tablespoon of the mixture into baking/cake casesMuffins 1
  5. Bake for 16 minutes (depending on your oven) until fully cooked (use a skewer to check if you need to)Muffins 2

I added a mixture of a handful of grapenuts, a handful of brown sugar and a generous dash of cinnamon as a topping before baking. It added a good crunch but isn’t necessary.

Eat fresh out of the oven or save for later with a cup of tea and enjoy!