I have recently become a fan of the peach-pear combination; the contrasting textures, the flavors, the colors… They just work for me. And of course so do muffins, because why not wrap up your favorite things in a beautiful little sweet bread basket? For another level of texture, I added pecans. So technically we could call these Peach-Pear-Pecan Muffins, but it just doesn’t have the same ring. Right? Regardless, they’re yummy. (Just ask my nephew, Jude).

Makes 24 muffins

As organic as possible:

3/4 cup milk
1 Tbsp balsamic vinegar

2 cups flour
3/4 cup sugar
1 tsp ground cinnamon
1/2 tsp freshly grated nutmeg
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, beaten
1/2 cup walnut oil
2 tsp vanilla extract
1 1/2 cups chopped pears
1 1/2 cups chopped peaches
1 cup chopped pecans (1/3 cup reserved)

Preheat the oven to 350º. Grease 24 standard muffin cups with butter or baking spray, set aside.

In a measuring cup or small bowl, mix milk and balsamic vinegar and let it sit. In a large mixing bowl stir together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. In a separate bowl whisk eggs, oil, and vanilla. Add milk mixture to wet ingredients and stir. Pour the wet ingredients into the dry ingredients, and mix just until combined. Fold in the pears, peaches and pecans until incorporated (not over mixing for fear of muffin bricks).

Spoon or scoop batter into muffin tins until almost to the top. (Side note: I love ice cream scoops for all muffin, cupcake, and most cookie recipes. The kind where you squeeze the handle and the batter is released. If you don’t have one, you might want to consider it.) Bake for 25-30 minutes, until inserted toothpick comes out clean. Allow to cool for a few minutes and serve while still warm or at room temperature.

I love most quick breads and muffins with coffee in the morning for breakfast or on the side of a salad for lunch. Enjoy!