Pear and hazelnut muffins

2 small-medium firm pears

6 tablespoons (85 grams) unsalted butter, melted and cooled slightly (plus more for cups)

2/3 cup (125 grams) natural cane sugar, such as Turbinado, light brown or granulated sugar

1 cup (240 ml) buttermilk

2 large eggs, lightly beaten

1 to 1 1/2 teaspoons vanilla extract

3/4 cup (75 grams) rolled oats

1 cup (125 grams) all-purpose flour

1/2 cup (60 grams) whole wheat flour

3/4 teaspoon baking soda

2 teaspoons baking powder

1/2 teaspoon ground cardamom, which I replaced with 1/4 teaspoon cinnamon

1/2 teaspoon ground nutmeg, which I replaced with 1/4 teaspoon freshly grated

3/4 teaspoon kosher salt

1 cup (120 grams) toasted hazelnuts, coarsely chopped

1/2 cup (85 grams) bittersweet chocolate chunks (optional)

Heat oven to 425°F. Butter a standard 12-cup muffin tin or line it with papers.*

Peel (if you so desire, can be skipped) pears, then halve and core them. Grate pears on the large holes of a boxed grater into a large bowl. You should have about 1 cup grated (although I ended up with 1 1/2, opting to meet the recipe halfway and used 1 1/4 cups). Stir in melted butter, sugar, buttermilk, eggs and vanilla until combined.

In a separate bowl, stir together the oats, flours, baking soda, baking powder, spices, salt, all but 1/2 cup coarsely chopped hazelnuts, and chocolate chunks, if you’re feeling extra indulgent. Gently fold this dry ingredient mixture into the wet batter until just combined; do not overmix.

Fill muffin cups almost up to the top and sprinkle with the reserved 1/2 cup hazelnuts. Place muffins in oven and immediately reduce the heat to 375°F. Bake for 20 to 25 minutes, or until the tops are golden brown and a toothpick inserted into the center of muffins comes out batter-free.

Cool muffins in pans for 10 minutes, then transfer to a cooling rack. Muffins will keep for 2 days at room temperature in an airtight container.