Cocoa, Pear and Pecan Muffins

Every year, there's a moment when, all of a sudden, you realize that it has become fall. It is foggy in the morning, the air is crisp, leaves lie on the streets and the trees burst with reddish colors. I found these beautiful leaves when I went for a walk with Julia last weekend and immediately thought that I wanted use them for my food photos. My cocoa, pear and pecan muffins were a spontaneous creation on Sunday morning. They are delicious after baking when they are still a little warm - and also the day after when the flavor has intensified.

Recipe

(adapted from Leila Lindholm's "Piece of Cake")

100g olive oil

200ml milk

2 eggs

1 tsp vanilla sugar

180g plain flour

60g cocoa powder

2 tsp baking powder

1 pinch of salt

1 tsp ground cinnamon

1 large pear, peeled, cored, diced

80g pecans, coarsely chopped

Preheat oven to 180°C. Line a muffin tray with 12 moulds with paper cups.

In a bowl, beat eggs, sugar and vanilla until foamy. Add milk and olive oil. In another bowl, mix flour, cocoa powder, baking powder, cinnamon and salt. Add to your wet ingredients. Mix until well combined. Add the pear and about 2/3 of your pecans. 

Fill the dough into your prepared paper cups. Top with the remaining pecan pieces. 

Bake for about 20 minutes. Test with a wooden skewer whether your muffins are done. No dough should stick to the skewer. Let the muffins cool in the pan for a few minutes. Then, remove from the pan and let cool on a wire rack.