After the long reign of inaugural Guardian Cook baker resident Ruby Tandoh, American Claire Ptak took over the post in December. Although I liked Ruby, it is a refreshing change, and I’ve found a lot of Claire’s recipes to be very tempting (my plan for later today is to visit her bakery here in London!). Claire’s emphasis is on ‘baking with the seasons’ which I can definitely get behind.
I decided to give her pear muffins a try, since pears are plentiful at the market right now. I followed the recipe exactly except for the flours: I used a combination of plain and rye.
With only 50g of sugar, these muffins don’t taste particularly indulgent. These really are more breakfast muffins than a mid-afternoon sweet treat. But the texture – if you like poppy seeds – is spot on. Just a slight bit of crunch and a hint of sweetness. They are filling too, and although I usually have a more substantial breakfast that just a muffin, they do work extremely well alongside a coffee or smoothie.