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Chocolate and pear muffin

Dark Chocolate and Pear Crumble Muffins

Dark Chocolate and Pear Crumble Muffins

Apples and pears are definitely autumn fruits and work so well in creating delicious autumnal baking. Not the themed and traditional baking that we do in winter and not the pretty sponge cakes that we do in summer. Autumn allows you to really bake, no need to cover everything in swirls of icing or make fancy decorations, but to really use the great flavours that autumn gives us. It isn’t just pumpkins that you will see appearing in the supermarket at this time of year but lots of delicious apples and pears, and pears are just the perfect ingredient to bake with. They also pair amazingly well with chocolate, if you haven’t tried it before then give it a go. These muffins combine dark chocolate with sweet pears, topped off with a crumble.



To make these muffins you will need:

300g plain flour
2 tsp baking powder
150g golden caster sugar
1 egg (large)
1tsp vanilla extract
225ml milk
50g butter (melted)
2 pears (fresh or canned)
150g dark chocolate
For the crumble:
75g plain flour
75g butter
50g caster sugar


Pear and chocolate


Mix the flour, baking powder and sugar together. Break up the chocolate, saving a small amount to grate on the top of the muffins. Chop the pears into small chunks. Add the pear and chocolate to the flour and stir in. Measure 225ml in a measuring jug, add the egg, vanilla and melted butter and beat together. Add the liquid mix to the flour mixture and combine everything together without overmixing it. Line a muffin tray with 12 muffin cases or use squares of greaseproof paper. Spoon the mixture into the muffin cases, you will be able to get 12 muffins out of this mixture. Now make the crumble.

Unbaked muffins


Combine the flour and butter for the crumble together in a small bowl using your fingers. Mix in the sugar. Top the muffins with a sprinkle of crumble and finish with some finely grated chocolate. Bake in the oven at 200C for 25-30minutes.

Chocolate and pear muffin

Now all that is left is to enjoy your lovely autumn baking!

Chocolate and pear muffins


Lottie xx


Delicious chocolate and pear tart

Chocolate and pear tart

I made this for dinner at a friends house recently and it was so yummy that I just had to post the recipe for it. I always seem to get given the task of dessert when its an ‘everyone’ brings a course’ dinner. Not that I mind! Sorry for the lack of photos, this is the only one I took as I was in rather a rush and had to transport it all the way across London to the party before adding the finishing touches. But it is a lovely autumn recipe, and again is best eaten warm.

For the pastry:
2 tbsp cocoa powder
210g plain flour
150g unsalted butter
75g icing sugar
pinch of salt
1 egg yolk
1 tbsp cold water

Mix the cocoa, flour and butter until they look like breadcrumbs, then add the icing sugar and salt and mix again. Add the egg and a little water if needed to bind it together. Wrap the dough in clingfilm and put it in the fridge for half an hour. Roll it out on a surface dusted with icing sugar and line a 25cm tart tin with it (here’s where I wish I had one of those loose bottomed tart tins!). Pop it back in the fridge to firm up. Line it with greaseproof paper and add the baking beans and bake for 15 mins at 200C. Remove from the oven and remove the beans and paper.

For the filling:
125g butter, softened
100g soft dark-brown sugar
2 large eggs
125g ground almonds
185g dark chocolate melted
4 pears (these need to be very ripe and soft, if they are hard then poach them to soften them a bit)
3 tsp caster sugar

Beat the butter and brown sugar together, add the eggs one at a time, then add the almonds, and finally the melted chocolate. Pour this into your part cooked pastry case.
Peel and halve the pears (poach if necessary to soften) and arrange them on top of the filling. Sprinkle them with a little caster sugar to give them some colour when they cook.
Pop the whole thing in the oven at 180C for 45 mins.

To finish it I just drizzled it with some more chocolate and sprinkled over some chopped hazelnuts.


Lottie xx