The two recipes that are sure to win over my children for breakfast are pancakes and muffins. But when it comes to muffins, “the ones with crumbly topping on top are the best!” as my daughter likes to say.
And today’s pear crumble muffins are no different. Moist in the inside, with a fluffy and airy texture, topped with a crisp crumble are winners every time!
My grandmother used to use canned pears in her pear crumble muffin recipe, which is why I’m excited to have partnered with Libby’s to make these quick and delicious muffins that make a terrific special breakfast for all ages.
As a child living in Spain, I spent most afternoons and weekends at my grandmother’s house. Over the years, I learned to appreciate the love and kindness that went into every meal she cooked. But baking, though, those were special treats reserved for the weekend.
As an inquisitive child, I would ask a lot of questions that I’m sure my grandmother found to be repetitive and possibly annoying. You know, the type of questions that would start with “why” and end with “but why?”
To her credit, she never grew tired of explaining why things had to be done in a certain way in the kitchen. It’s because of her answers that I am now able to create easy shortcuts in many recipes or know why it’s good to use canned fruit in many of her baked goods recipes.
She’d say that canned fruit has a consistent texture that always cooks evenly. And, even with small baked goods like muffins, the result would be fruit with a softer texture that is pleasant with every bite. This isn’t always the case with fresh fruit, as it often takes longer than the baking time for it to soften up. Plus, the canned pears in this recipe are high in moisture, so they help the muffins have a softer and fluffier texture.
As I share many of her recipes in this blog and my cookbooks; one of the questions that I’m often asked is if she left me a recipe book of sorts. Sadly, no. My aunt Amparo is a chef, and thankfully she has written down many of my grandmother’s recipes as cooked them along with her over the years.
And this recipe is one of them. Check out how easy these muffins are to make:
Because really, who has time to measure flour early in the morning barely caffeinated? Not this girl. My husband jokes that I don’t get breakfast started until the first cup of coffee kicks in, so there is always that!
The crumbly topping of this muffin not only looks fantastic but will leave you wanting more. And with Libby’s making a large variety of canned fruits, you can use just about any substitute for the pears making this recipe very flexible.
What’s your favorite way to use canned fruit?
Pear Crumble Muffins
- Yield: 12 muffins
For the crumble:
- 1/3 cup all-purpose flour*
- 2 tablespoons brown sugar, packed
- 1 tablespoon granulated sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons butter, melted
For the muffins:
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup butter or coconut oil, melted
- 1/2 cup packed brown sugar
- 1/4 cup granulated sugar
- 1/2 cup milk
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 1 15 oz. can of Libby’s® Pear Halves in Pear Juice, drained, about 1½ cups chopped
- Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity.
- Prepare the crumble toppings by combining with a fork the dry crumble ingredients in a medium bowl. Then, pour the melted butter into the mixture and with the fork or by using your hands, combine mixture into a crumbly topping. Set aside.
- In a medium bowl, combine flour, baking powder, cinnamon, and salt. Set aside.
- In a large bowl or the bowl of your food processor, combine melted butter (or coconut oil), brown sugar, granulated sugar, milk, eggs, and vanilla.
- Gradually add in flour mixture into the wet mixture until just combine, careful to not over mix. Gently fold in chopped pears.
- Divide batter into the prepared muffin tins, filling them about 3/4 full. Top with crumble topping (you might have a little extra) and bake, for 22-25 minutes until the crumble tops are golden and a toothpick inserted in the middle comes out clean.
- Remove from oven and allow muffins to cool prior to serving.
Make these whole-wheat by using whole-wheat baking flour (white whole-wheat). If you use regular whole-wheat flour, use only 50% whole-wheat and 50% all-purpose flour to avoid dense muffins. You can make these gluten-free by using a 1:1 gluten-free flour mixture. Depending on the brand, you might need 2-3 tablespoons less flour as gluten-free flour absorbs more liquid.
From time to time, I work with awesome companies to develop recipes for this website. Today’s post was brought to you by Libby’s. All opinions are 100% my own. Thank you for supporting the brands that encourage my creativity.