Combine brown sugar, oil, molasses and eggs in a large bowl; mix well and set aside. In a cup, mix together baking soda, salt and spices; add to brown sugar mixture. Stir in pears, coating evenly; add flour and mix well. Divide batter between 2 well-greased 9″x5″ loaf pans. Bake at 350 degrees for 55 to 65 minutes, until a toothpick inserted in the center tests clean. Cool in pans for 10 minutes; turn loaves out onto a wire rack and cool completely. Makes 2 loaves.
1 cup buttermilk (or 1 cup milk mixed with 1 tablespoon vinegar or lemon juice, let sit for 5 minutes before using)
1 teaspoon vanilla extract
1 cup chocolate chips or chopped chocolate (semi-sweet or milk chocolate, as per your preference)
Instructions:
Preheat your oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
Mix dry ingredients: In a large mixing bowl, sift together the flour, cocoa powder, sugar, baking powder, baking soda, and salt until well combined.
Combine wet ingredients: In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix.
Add chocolate chips: Gently fold in the chocolate chips or chopped chocolate until evenly distributed throughout the batter.
Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely.
Enjoy: Serve the chocolate muffins warm or at room temperature. They’re perfect for breakfast, as a snack, or as a decadent dessert!
These chocolate muffins are rich, moist, and full of chocolatey goodness. You can also customize them by adding nuts, chocolate chunks, or a drizzle of chocolate ganache on top for extra indulgence!
Here’s a simple recipe for classic blueberry muffins:
Ingredients:
1 and 3/4 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup vegetable oil
1 large egg
2/3 cup milk
1 and 1/2 teaspoons vanilla extract
1 cup fresh or frozen blueberries
Optional: coarse sugar for sprinkling on top
Instructions:
Preheat your oven: Preheat your oven to 375°F (190°C). Grease or line a muffin tin with paper liners.
Mix dry ingredients: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, egg, milk, and vanilla extract until well combined.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix, as this can make the muffins tough.
Add blueberries: Gently fold in the blueberries until evenly distributed throughout the batter.
Fill muffin tin: Spoon the batter into the prepared muffin tin, filling each cup about 3/4 full.
Bake: Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool in the tin for a few minutes before transferring them to a wire rack to cool completely. If desired, sprinkle the tops of the muffins with coarse sugar for extra sweetness and texture.
Enjoy: Serve the muffins warm or at room temperature, and enjoy!
These blueberry muffins are perfect for breakfast, brunch, or as a sweet treat any time of day. Feel free to customize them by adding nuts, lemon zest, or a streusel topping if you like!
