Something that bothers me about gluten-free food is when people feel the need to say, this “is good for gluten-free…” I get it, but I don’t like disclaimers. I want good food, period. And that’s where Aran Goyoaga comes to my rescue with her amazing book, Small Plates & Sweet Treats. I’ve talked about the book before — I was lucky to get a free copy from the publisher. Aran is a friend as well, so as usual you shouldn’t listen to what I have to say, but seriously, this is such a wonderful book. Another thing about me is that I’m not a muffin guy. I once was — back in my NYU days, there was a cafe with the most amazing muffins on the corner of Mercer Street. I was addicted to those, but ever since then muffins have been a bit of a disappointment to me. I used to debate the merit of muffins with someone in my life quite a bit, but I’m sorry, I’m just not a muffin lover. Then I found this recipe.
I’m not going to give away the whole thing, but the trick to these is the grated pear. Wait, did you know I don’t even like pears? Eww, hate the texture, the smell, everything. So give me some credit for even trying this in the first place. Grating the pears with the skin and all is fun though.
I love the pistachio topping. There are great spices in the recipe too, but you’ll have to buy the book to see for yourself.
The result is an impossibly moist muffin but still perfectly light. They’re nearly like a dessert, and I mean that as a compliment. I wouldn’t have minded a little whipped cream on top, but they actually don’t need anything else. These are some of the best muffins I’ve ever tried, gluten-free or not.