Pear And Hazelnut Muffins

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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)

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