After I moved into my new home last year, my friend gifted me with a box of last Harry & David Royal Riveria Pears. I used the very last one to make these muffins and took them with me on a bus trip up to New York City, where I attended the Coffee & Tea Festival with her.
These muffins are extremely straightforward to put together. Unlike some recipes, they do require creaming together butter and sugar, but even with that step, the batter comes together in about 6 minutes. Buttermilk keeps the crumb moist and helps to offset the earthy flavors. To further balance the cardamom, which can be strong, especially if you grind it straight from the pod, I added just a hint of cinnamon and nutmeg.
The muffins are light and tender of crumb and a bite that marries the pear with cardamom has a sweet, fruity, lightly spiced flavor. They make a great breakfast that won’t send you crashing from a sugar high, and pair nicely with green tea.
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