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These gluten-free pear and sunflower seed muffins with honey-cream frosting will start your mornings right

Patricia Conte has a background in marketing communications and works as an independent writer. In 2010, she was given the opportunity to combine her love of writing and food when she started as a contributing writer for the Food channel...

Sink your teeth into these gluten-free pear muffins — and don't forget the frosting!

Say goodbye to flavorless, sawdust-like muffins. When you add pear and sunflower seeds to the mix, you’re in for a treat. Oh, and did I mention the sweet, creamy frosting?

I love pears, especially when added to breads and muffins. This gluten-free recipe for pear and sunflower seed muffins with honey-cream frosting will give you something to linger over in the morning — or for dessert.

They're moist and flavorful, with a little added crunch thanks to the sunflower seeds. They're good enough to eat on their own, but adding honey-cream frosting to the tops makes them even more divine.

Sink your teeth into these gluten-free pear muffins — and don't forget the frosting!

Gluten-free pear and sunflower seed muffins with honey-cream frosting recipe

Yields 12

Ingredients:

For the muffins

  • 2 cups gluten-free all-purpose flour
  • 2/3 cup packed brown sugar
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon xanthan gum
  • 1 teaspoon ground cinnamon
  • 1/2 cup milk (you can add a bit more, by the tablespoon, if you feel you need more liquid in the batter)
  • 2 tablespoons apple cider vinegar
  • 1 egg
  • 5 tablespoons vegetable oil
  • 4 ounces diced pear
  • 1/4 cup sunflower seeds

For the frosting

  • 4 ounces cream cheese, softened
  • 2 tablespoons butter, melted
  • 5 tablespoons powdered sugar
  • 3-4 tablespoons honey, to taste

Directions:

For the muffins

  1. Preheat the oven to 350 degrees F. Line a muffin tin with liners. Set aside.
  2. In a large bowl, whisk together the flour, brown sugar, salt, baking powder, baking soda, xanthan gum and cinnamon.
  3. In a separate bowl, add the milk and vinegar. Add the egg and the vegetable oil, and whisk to combine.
  4. Make a well in the dry ingredients, and add the milk mixture. Mix until combined and smooth.
  5. Fold in the pear and sunflower seeds, and combine.
  6. Spoon the batter into the muffin cups, about 2/3 full.
  7. Bake 15 to 18 minutes or until a toothpick inserted into the center of a muffin comes out clean.
  8. Let cool in the pan for a few minutes, and then transfer the muffins to a wire rack to cool completely.
  9. When completely cooled, frost the muffins.

For the frosting

  1. To a bowl, add the cream cheese and butter, and mix to combine.
  2. Add the powdered sugar to the mixture, and mix until smooth.
  3. Add the honey (to taste) to the mixture, and mix until smooth.
  4. Refrigerate for 15 to 30 minutes before frosting the muffins.

Sink your teeth into sweet and moist muffins.

More gluten-free recipes

Fresh blueberry-coconut bars
Banana squares with banana-cream frosting
Quinoa breakfast smoothie freezer pops

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