Instructions

1. Toast your hazelnuts: heat the oven to 350F and line a baking sheet with foil. Spread the hazelnuts out on the baking sheet, then toast for 10-12 minutes. Fold a dishtowel in half, and place the hazelnuts in the “envelope” so that they’re completely covered. Let the hazelnuts sit for 30 seconds, then rub the skins off with the towel. Chop the nuts, then set aside to cool completely.
2. Raise the oven temperature to 425F. Butter a 12-cup muffin tin.
3. Brown the butter: in a small saucepan, melt the butter. Once it starts to foam, stir frequently until the solids on the bottom have started to brown and it smells nutty and toasty. Transfer immediately to a heatproof bowl and set aside to cool. (More tips on browning butter here.)
4. Grate the pears over the large holes of a box grater (you can peel them if you prefer, but I didn’t find it necessary) into a large bowl. (You should have a little over 1 cup of grated pear.) Stir in the browned butter, sugar, buttermilk, eggs and vanilla extract. Mix until just combined.
5. In a separate bowl, mix the oats, flours, baking soda, baking powder, cinnamon, nutmeg, ground ginger and salt. Stir the dry ingredients into the wet ingredients and stir until just combined — do not overmix.
6. Fold in all but 1/2 cup of the chopped hazelnuts, and the chia seeds (if using). Spoon the batter into the muffin wells, then sprinkle the remaining nuts over top.
7. Place the muffins in the oven, then bring the heat down to 375F. Bake for 25-27 minutes, until the tops are golden and the muffins are firm and springy in the center. Remove from the oven and let sit for 10 minutes, then transfer to a wire rack to cool completely.