Pear Muffins with Cinnamon Crumble
This recipe for pear muffins is the one I make on repeat. They're fluffy and soft and so good!
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Ingredients
For the crumble:
- ⅓ cup all-purpose flour*
- 2 tablespoons brown sugar, packed
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter, melted
For the muffins:
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter or coconut oil, melted
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- ½ cup milk
- 2 eggs, beaten
- 2 teaspoons vanilla extract
- 15 ounce can of pear halves in pear juice, drained, (about 1 ½ cups chopped) or 2 fresh pears, peeled and sliced
Instructions
Prep the oven:
- Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity.
Make the crumble topping:
- 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 the mixture into a crumbly topping. Set aside.
Make the batter:
- In a medium bowl, for the muffin dough, combine 2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon 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 combined, careful to not over mix. Gently fold in chopped pears.
Bake:
- Divide batter into the prepared muffin tins, filling them about ¾ 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.
Storage:
- Store leftover muffins in an airtight container for 1 day at room temperature, 4 days in the fridge, and up to 2 months in the freezer. Reheat them for 30 seconds in the microwave and you're good to go!
Notes
- You can use up to 1 cup of whole-wheat flour. Making these fully whole-wheat yields dense muffins.
Nutrition
Serving: 1muffin | Calories: 272kcal | Carbohydrates: 40g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 187mg | Potassium: 106mg | Fiber: 2g | Sugar: 20g | Vitamin A: 359IU | Vitamin C: 1mg | Calcium: 77mg | Iron: 1mg
