• 5 grams (0.18 ounces) eggs
  • 150 grams (5.3 ounces) sugar
  • 120 grams (4.2 ounces) wheat flour
  • 40 grams (1.4 ounces) almond flour
  • 3 drops vanilla extract
  • 50 milliliters (1.7 fluid ounces) warm buttermilk
  • 30 grams (1.1 ounces) melted butter

Pear Confit

  • 200 grams (7.1 ounces) pear puree
  • 1 tablespoon glucose syrup
  • 0.5 piece vanilla pod
  • 50 milliliters (1.7 fluid ounces) vermouth
  • 60 grams (2.1 ounces) brown sugar
  • 7 grams (0.25 ounces) pectin

Nut Caramel

  • 100 grams (3.5 ounces) sugar
  • 90 milliliters (3.0 fluid ounces) cream 33%
  • 30 grams (1.1 ounces) butter
  • 1 tablespoon hazelnut-almond praline

Crunchy Layer

  • 30 grams (1.1 ounces) white chocolate
  • 12 milliliters (0.4 fluid ounces) vegetable oil
  • waffle crumb to taste

Cream Cheese Frosting

  • 350 grams (12.3 ounces) cream cheese
  • 150 milliliters (5.1 fluid ounces) cream 33%
  • 1 serving caramel sauce

Caramel Sauce (1 serving)

  • 100 grams (3.5 ounces) sugar
  • 90 milliliters (3.0 fluid ounces) cream
  • 50 grams (1.8 ounces) condensed milk
  • 35 grams (1.2 ounces) butter


  • Muffin Pan:

    A standard non-stick muffin pan will do wonders. Make sure to lightly grease it or use muffin liners for easy release.

  • Mixing Bowls:

    You'll need a few mixing bowls of various sizes to prepare different components of this recipe. Stainless steel or glass bowls work best.

  • Electric Mixer:

    An electric mixer will save you time and ensure your batter is smooth and airy. If you don't have one, a sturdy hand whisk can do the trick, but it will take more effort.

  • Piping Bag:

    For the cream cheese frosting, a piping bag is essential for a professional finish. If you don't have one, a ziplock bag with the corner cut off can be a quick substitute.

  • Spatula:

    A silicone spatula is ideal for mixing and folding ingredients without deflating the batter.


Step 1

Preheat the oven to 180°C (356°F). Tip: Ensure your oven is fully preheated before baking for the best results.

Step 2

Combine the warm buttermilk with the melted butter and vanilla extract in a bowl. Tip: If your buttermilk is cold, warm it slightly in the microwave or on the stovetop.

Step 3

In a separate large bowl, whip the eggs with the sugar until the mixture becomes light and fluffy and increases in volume by 3-4 times. Tip: Use an electric mixer for best results and to save time.

Step 4

Sift the wheat flour and almond flour together. Gradually fold the dry ingredients into the egg mixture until just combined and smooth. Tip: Be careful not to overmix to keep the muffins tender.

Step 5

Add the buttermilk and butter mixture to the batter and gently mix until the batter is smooth. Tip: Ensure the ingredients are thoroughly combined, but don’t overmix.

Step 6

Fill the muffin molds to 1/3 of their volume with the batter. Tip: Using a scoop can help ensure even distribution.

Step 7

Bake in the preheated oven for 15 to 20 minutes or until a toothpick inserted into the center comes out clean. Tip: Rotate the muffins halfway through baking for even cooking.


Imagine biting into a beautifully baked muffin, the fragrant notes of pear and caramel tantalizing your senses. These muffins are perfection on their own, but why stop there? 🍐

**Dip each muffin in caramel sauce** for an extra layer of decadence and add some crushed nuts for a delightful crunch. Feeling fancy? **Serve with a scoop of vanilla ice cream** to create a mouth-wateringly indulgent dessert.

How about a morning treat? Pair your muffin with a hot cup of coffee for a blissful start to your day. ☕

For a cozy afternoon snack, enjoy your muffin with a steaming cup of herbal tea - you deserve it! 🍵 Treat yourself to this irresistible indulgence.


Want to enjoy these heavenly muffins but need a **gluten-free** or **vegan** option? 🌱

**Gluten-Free Variation:** Simply substitute the wheat flour with a gluten-free flour mix. Make sure your other ingredients, like baking powder, are certified gluten-free.

**Vegan Variation:** Replace eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water for each egg) and use non-dairy butter and milk alternatives such as almond milk and vegan margarine. For the cream cheese frosting, opt for a vegan cream cheese and coconut cream instead of dairy cream. 🌰🥥


  • How can I tell if my muffins are done?

    Insert a toothpick into the center of a muffin. If it comes out clean or with just a few crumbs, they are done.

  • Can I use a hand whisk instead of an electric mixer?

    Yes, but it will require more time and effort to achieve the same airy texture in your batter.

  • Can I prepare the pear confit ahead of time?

    Absolutely! You can make the pear confit a day in advance and store it in the fridge. Just make sure it’s at room temperature before using.

  • Why did my caramel sauce turn out grainy?

    Grainy caramel is often caused by sugar crystals forming. Make sure all sugar is completely dissolved before removing from heat and avoid stirring the sugar while it’s melting.

  • Can I freeze these muffins?

    Yes, you can freeze the muffins without the frosting. Just wrap them tightly in plastic wrap and place in an airtight container. They can be frozen for up to 3 months.

  • What’s the best way to reheat frozen muffins?

    Let the muffins thaw at room temperature and then warm them in the oven at 180C (356F) for about 5-10 minutes for that freshly baked taste.

Nutrition facts

Pear cupcakes with hazelnut caramel
Recipe Yield:12 muffins
Calories:200-250 kcal
Calories (Min - Max):200 - 250
Total Fat:10g
Saturated Fat:5g
Total Carbohydrate:25g
Total Sugars:20g