To-Die-For Muffins!

 I have a few favorite muffin recipes, but honestly the list is short.  My absolute favorite was my pumpkin chocolate chip mini muffin recipe.  Notice the past tense..."was".  I have found a new favorite!  A dear friend who I have shared laughter, tears, and prayers with decided to share this muffin recipe she found.  Hey, what are friends for if you can't share your greatest temptations in the form of calories, right?  Ha!

The original recipe calls for walnuts, but I have a free source of pecans so I used those instead.  Moist and delicious and perfect for fall!!

Pear Pecan Muffins

1/2 cup chopped pecans

1 1/3 cup flour

1 1/2 t. baking powder

1/2 t. soda

1/2 t. salt

2/3 cup brown sugar

2 T. oil

2 t. vanilla

8 oz. sour cream {light sour cream works}

1 large egg 

1 1/2 cups diced pears

{You can used drained, canned pears.  If you use fresh, you must peel the pears.}

Preheat oven to 400. Spray the muffin cups. Mix all ingredients, but gently fold in the pears last. Sprinkle with coarse sugar (turbinado sugar) on the top of the batter. Bake for 20 minutes or until a toothpick comes out clean from the center.

NOTE: I didn't have any coarse sugar so I skipped that step.  They were still yummy!!!

 {Baby pear pecan muffins because everything is cuter in miniature!}