Fresh Pear and Cardamom Muffins

Fresh Pear and Cardamom Muffins

These are my favorite muffins.  Mostly because I’m in love with cardamom.

I wish my house smelled like cardamom.  And I wouldn’t mind a perfume smelling of cardamom.  I’d probably bathe in this lovely spice if I could.

Ground and Whole Cardamom

Sometimes I open my cardamom spice jar just to stick my nose in and inhale the blissful fragrance.

I love it in apple pie, peach crisp, banana bread, curried chicken, soups, stews, and in mashed sweet potatoes prepared with coconut milk.  I’ve even sipped hot chocolate with a hint of cardamom.  Wow, talk about an explosion of flavors!

If the flavor isn’t enough, cardamom also has health benefits.  A relative of ginger, cardamom is also used to promote healthy digestion and is known to aid in lowering blood pressure.

Truly, I could write another 500 words about cardamom and the benefits of incorporating this lovely scented spice into our diets.  So I’ve listed a few excellent websites for additional information.  You know, just for a bit of light reading.

But for now, I’m enjoying the fragrant flavors of cardamom with seasonal pears… all deliciously blended into my most favorite muffins.

Fresh Pear and Cardamom Muffins

Makes 10-12 muffins


2 cups organic all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1 rounded teaspoon ground cardamom

1/3 cup grapeseed oil (substitute with 1/3 cup coconut oil or unsalted butter)

1/2 cup dark brown sugar

1 large egg

1 cup buttermilk (if you don’t have buttermilk on hand, combine just a tad less than one cup milk with one tablespoon white vinegar. Let it sit for about five minutes)

2-3 pears peeled and small diced


Pre-heat the oven to 400F.  Line the muffin tin.

Mix together the flour, baking powder, baking soda, salt and cardamom.  Set aside.

In another bowl, or kitchen aid mixer, beat together the oil and sugar.  Once combined add the egg, scraping down the sides of the bowl.

Gently mix in the buttermilk.

Stir in the dry ingredients and fold in the diced pears.

Ladle into muffin cups.  Bake the muffins for about 20 minutes or until done.  The muffins will be nicely golden brown on top.

Let the muffins sit for 5-10 minutes to cool.  Enjoy!



  1. If my brain had a sound track there would have been tires screeching when I saw your headline. I too would bathe in cardamom and adding it to pears makes one of my favorite combos. My Thanksgiving dessert featured pears, cardamom and whiskey! Thank you for tweeting this recipe inspiration I may have to make some muffins this week. 🙂

    • Rose, your Thanksgiving dessert sounds divine! What could be better than pears, cardamom and whiskey! LOL! Is it on your blog? I’m going to have to check this out. I too could bathe in cardamom. 🙂

      • The recipe won’t go onto the blog it was one of those zen in the kitchen things. Let me see if I can remember… Bartlett’s peeled and sliced, fresh cranberries, vanilla, cardamom, whiskey, squeeze of lemon and flour to thicken. Topping was more flour, butter, pecan halves, pinch of salt, lemon zest, cinnamon, cardamom, all spice, and a pinch of nutmeg. Whiz in the food processor and sprinkle over pears. Bake until bubbly and golden. It was really delicious. It would also be a great breakfast…

      • Rose it’s fabulous! You really should make another one and then blog it. My kind of dessert! I often do that, make something off the top of my head and then realize how yummy it was and didn’t write it down. LOL! Hope you had a Happy Thanksgiving!

      • lol thanks. I have plenty of the ingredients I just might do that. I had a lovely Thanksgiving and I hope that you did too!

  2. These muffins look very light and fluffy with a interesting flavour base – yum 😀

    Choc Chip Uru
    Latest: 5 PB Sourced Giant PB Cookie

  3. These sound delicious – I love cardamom, and should try to incorporate it into more recipes! A rather belated thank you for following my blog – I look forward to reading more of yours as well!

  4. Cardamom is my favorite spice! Made the muffins on Monday… they are terrific. I used whole wheat flour, and they turned out just fine! Thanks Karista, I love your recipes!

    • Michele,Thanks so much for commenting! I’m so glad you tried it with whole wheat flour and that it turned out good. Yay! And thank you for your enthusiasm about my recipes. Makes my heart feel good. 🙂

  5. I first had cardamom at a baby shower sprinkled on a salad of fresh peaches and raspberries, it was intoxicating and from that day on I became totally smitten with the spice. With pears in season, these are definitely going the baking list!

    • Kelley, I too vividly remember my first encounter with cardamom. Many years ago, I was watching Emeril Lagasse (I have the worst chef crush on him!) prepare an apple pie. He used cardamom instead of cinnamon. It was pure heaven!

  6. I can’t wait to try these! One of my favorite local cafes makes pear-cardamom muffins that are amazing, I can’t wait to try to replicate them at home!

  7. I love cardamom, it’s one of my favorites. This recipe looks great!

  8. willworkforfoodgirl says:

    These look fantastic! Cardamom is my favorite winter spice, and I’ve never paired it with pear (hyuck hyuck hyuck). I’ll definitely make these soon.


  1. […] of things into my muffins.  Zucchini, pineapple, carrots, winter squash, sweet potato, apples, pears, spices, berries, oatmeal, ground almonds and anything else I can think of that’s nutritious and […]

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