Gluten Free Pear Almond Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • ¾ cup ricotta, preferably at room temperature
  • 2 large eggs, preferably at room temperature
  • ½ teaspoon pure vanilla extract
  • 1 stick (4 ounces) salted butter, melted and cooled
  • ⅔ cup sugar
  • 2 cups almond flour or almond meal (I buy this at Trader Joe's and it is inexpensive, but you can also make your own by grinding almonds with some of the sugar in a food processor)
  • 2 teaspoons baking powder (Rumford's brand is Gluten Free)
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ripe bartlett pears, peeled and cut into ½ inch chunks.
  1. Preheat the oven to 400 degrees. Prepare a muffin tin with butter and flour/bakers joy/paper muffin cups.
  2. Whisk the ricotta, eggs and vanilla together, then stir in the melted butter.
  3. In a large bowl, combine the sugar, almonds, baking powder, baking soda and salt. Gently but quickly fold in the ricotta mixture. Lumps are OK. Add the pears.
  4. Divide the batter evenly among the muffin molds, slide the pan into the oven and bake 20 to 25 minutes. Test a muffin with a toothpick -- it should come out clean.
These muffins don't store beautifully at room temperature for more than a day or two, so if you plan to eat them over the course of a week I would keep them in the refrigerator.
Recipe by The Domestic Front at