Nutella Pear Muffins

Makes 12 Servings


  • 1 can (15 ounces) Pacific Northwest Canned Pear halves or slices, in juice
  • 1-3/4 cup flour
  • 2 Tbsp. cocoa powder
  • 1/2 tsp. each baking powder and baking soda
  • 1/2 tsp. salt
  • 1/2 cup plus 3/4 cup Nutella (hazelnut spread), divided use
  • 1/2 cup sugar
  • 1/4 cup vegetable oil
  • 2 eggs
  • 1-3/4 cup powdered sugar
  • 3/4 cup unsalted butter

    Preheat oven to 375°F. Line 12-cup muffin pan with liners. Drain pears reserving all juice. Dice pears and set aside. In large bowl, mix together flour, cocoa powder, baking powder, baking soda and salt. In separate bowl, mix together 1/2 cup Nutella, sugar, oil and eggs; whisk until thoroughly blended. Measure reserved pear juice into 1/2 cup measure; add water if needed to reach 1/2 cup liquid. Blend into Nutella mixture along with reserved diced pears. Fold in flour mixture. Spoon mixture evenly into lined muffin cups. Bake 18-20 minutes until toothpick inserted in center comes out clean. Remove from oven and allow muffins to cool. Meanwhile, blend remaining 3/4 cup Nutella, powdered sugar and butter. Frost cooled muffins if desired. ALTERNATE SERVING SUGGESTION: Omit glaze and serve muffins inverted, with bottom facing up, and sprinkle with flake salt.

    NUTRITION (Per Serving)
    Calories: 507
    Protein: 5g
    Carbohydrate: 60g
    Fiber: 3g
    Fat: 28g
    Sodium: 208mg
    Cholesterol: 70mg