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Cooking + Entertaining

Pear and gorgonzola muffins: the recipe for soft and tasty savory pies

Pear and gorgonzola muffins: the recipe for soft and tasty savory pies


baking powder for savory pies

I father and gorgonzola muffin they are the salty version of the famous soft and delicious cakes of Anglo-Saxon origin. A antipasti individual portion, ideal to bring to the table for a festive buffet or to enjoy as a gourmet touch at tea timeaperitifsimple and quick to make.

To make them, simply prepare a dough without butter based on eggs, flour, milk, grated parmesan, seed oil and a pinch of yeast, then enrich it with diced pear and gorgonzola, and walnut kernels to break up. The mixture thus obtained will then be poured by spoonfuls into special molds, garnished with other nuts and cheese, and placed in the oven for only 20 minutes. The result will be chewy and fragrant bites, also excellent to take home for a snack tempting and invigorating.

Here the gorgonzola, with its blue and spicy flavor, goes perfectly with the sweet taste of the fruit. You can choose it at will sweet oh spicy or, if you don’t particularly like it, you can replace it with brie or camembert, with more delicate notes.

Simple and versatile, the muffins can be prepared in different ways: if you wish, you can replace the suggested ingredients with spinach and feta cheese, speck and zucchini, sliced ​​green olives and cherry tomatoes, broccoli and bacon…

Find out how to prepare pear and gorgonzola muffins by following the step-by-step procedure and tips. If you liked this recipe, also try the salty muffins with ham and peas.

How to make pear and gorgonzola muffins

Crack the eggs into a large bowl 1.

Add the grated parmesan 2.

Pour the milk 3.

Mix sunflower oil 4.

Mix the ingredients with a whisk 5.

Sift the flour with the baking powder 6.

Mix thoroughly 7.

At the end you will have to obtain a smooth paste without lumps 8.

Peel the pear 9.

Remove the core and cut the pulp into small pieces ten.

Transfer the fruit to the bowl with the prepared batter 11.

Add chopped walnut kernels 12.

Also add the gorgonzola cubes 13.

Mix everything well with a spatula 14.

Once the pears and the gorgonzola are incorporated into the dough 15spoon it into the muffin cups, almost reaching the edge.

Arrange a small piece of gorgonzola on the surface of each muffin 16.

Finish with a walnut kernel 17.

Bake the muffins at 180°C and cook for about 20 minutes, or until golden brown 18.

Once the cooking time has elapsed, take the muffins out of the oven and let them dilute on a wire rack. 19.

Bring pear and gorgonzola muffins to the table 20 and serve.


The pear and gorgonzola muffins can be stored at room temperature, in a food bag or in an airtight container, to 2-3 days massive.

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