Caramel Pear filled Cornbread Muffins. These are great served warm for breakfast or a dessert with a blob of ice cream ice cream.

We've made savory cornbread muffins into something sweet and delicious, using some basic pantry ingredients, this is a really easy recipe.

This caramel pear cornbread muffins recipe is another variation of what you can do with cornbread!

I've used a Cornbread Muffin Mix to make this recipe.

Well, the package looked so nice, and the picture on the front looked like cupcakes. So I decided I would make some nice caramel pear cupcakes with this mix. Why not? So I thought I would add a few more flavors to make it exciting, and inviting.

For this recipe, I've made a homemade caramel sauce and gently cooked the pears in the sauce (so it's like a caramel pie filling mixture) before adding them to the cornbread mixture. 

If you cut one of these caramel cornbread muffins open, and pour some of your reserved filling mix on top, serve with some ice cream or custard, these are simply fabulous and perfect as a breakfast or dessert!

You get the wonderful caramel and pear flavor that go well with each other, then, in contrast, you get the distinct texture from cornbread, slightly grainy, and then the smooth ice cream or custard.

Prep Time

5 - 10 minutes

Cook Time

8 - 10 minutes Approx

Yield

6

Ingredients

7 oz package of Cornbread muffin mix included the extras you need as specified on the package.
3 medium pears peeled, & cubed
1 Tablespoon Butter
1 tablespoon Brown Sugar.
Squeeze of lemon Juice

1/4 Teaspoon Pumpkin or Mixed Spice

Instructions

1. Peel, slice and chop the fruit into small cubes.

Then add a squeeze of lemon juice and toss in a bowl.

The lemon juice will stop the fruit from going brown.

2. Add all the ingredients to the pan, EXCEPT the spices.

3. Bring to the boil and when it starts bubbling, remove from the heat, add your spices and allow to cool.

4. Follow the instructions on the muffin package and preheat oven to 190C/ 475F.

5. Grease or line the muffin pans. (I lined mine)

6. Make up the muffin mix as instructions on the package then add batter to each muffin case, about 2/3 full in each.

7. Then use a teaspoon and place enough caramel pears in each muffin until the batter comes nearly to the top of the muffin cases.

If you have any caramel liquid in the bowl, you can add it too, like in the photo.

If you have any pear left over, you can reheat and pour over the muffins when serving!

8. Place muffins in the oven for roughly 8 mins, then remove and leave cool on a rack.

These are best served warm with some more caramel pear or ice cream or custard. Absolutely delicious!

You can also use this recipe for apple, pineapple blueberries, go wild and let your taste buds have fun!

Please note, because I used pears which are quite soft when cooked, they will 'disappear' whilst baking, but you will still get the flavors. This is normal so don't worry!

Save some of the filling mixture to pour over the muffins when you're ready for serving like in the photo below.

If you enjoy fruit and a little spice in your muffins, you can try these Blueberry Gingerbread Streusel Muffins from The Kitchen Is My Playground. So tasty!

Recipe Card