Pear-Cardamom Muffins
from https://www.seriouseats.com/

If you haven't yet tried the pairing of pears and cardamom you're in for a treat. Buttermilk is the key to keeping the crumb tender.

FMM: I made these and added 2 cups of pears because I had that much I wanted to use up. I looked at other recipes and they used anywhere from 1 to 2 cups of pears for 2 cups flour. They were very moist and kind of broke apart when cut where the pear chunks were. I think 1 1/2 cups would be perfect. I was not that fond of the cardamom flavor. It was too strong - 1/2 teaspoon would have been enough. Plus it is not a spice I am used to eating, so that was part of it. I think a more balanced mixture of the cardamom, cinnamon, and nutmeg would be better, and not quite as strong so the pear flavor comes through more. The spices should just accent the pear.

2 cups all purpose flour
1 tablespoon baking powder
1 teaspoon cardamom (it took 14 cardamom pods for 1 tsp.)
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
6 tablespoons unsalted butter, at room temperature
3/4 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
1 large pear, peeled, cored, and cut into 1/4-inch dice (about 1 cup)*
* Other recipes use anywhere from 1 cup of pears to 2 cups. Some reviewers said they would cut back on the spices because they over-powered the pear taste. Adding more pear would boost their flavor.

Adjust oven rack to middle position and preheat oven to 375°F. Line muffin cups with paper liners or grease with butter.

In a medium bowl, whisk together flour, baking powder, cardamom, cinnamon, nutmeg, and salt. Set aside.

In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until light and fluffy, about 3 minutes. Beat in eggs, one at a time. Beat in vanilla. Add 1/2 dry ingredients to bowl, followed by buttermilk, then the remaining dry ingredients. Stir together just until last of flour mixture is incorporated. Stir in diced pears.

Divide batter between muffin cups, filling about 3/4 full. Bake until golden on top and a cake tester inserted into the middle of the muffin comes out clean, 18-20 minutes. Let cool 5 minutes then transfer to a wire rack to finish cooling. Muffins are best on the day that they're made, but you can store leftovers in an airtight container for up to 3 days.

Makes 12 muffins