Pear Muffins with Crumble Topping
These pear muffins are easy to make and are bursting with spiced pear flavor and a crumble topping made with oats and brown sugar for a sweet, crunchy streusel. These delicious muffins are great for an easy breakfast or an afternoon snack!
Servings: 12
Calories: 436kcal
Equipment
- 12 hole muffin tin
- Cupcake liners optional
- Mixing bowls
- Whisk
- Rubber spatula
Ingredients
Streusel
- ¼ cup unsalted butter melted
- ½ cup all-purpose flour
- ½ cup light brown sugar
- ½ cup rolled oats
- ⅛ teaspoon kosher salt
- ¼ teaspoon cinnamon
Muffin Batter
- 2 ½ cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon cinnamon
- ¼ cup unsalted butter melted
- ¼ cup neutral oil
- 1 ¼ cups granulated sugar
- 3 large eggs room temperature
- 1 cup sour cream room temperature
- ¾ cup whole milk room temperature
- 1 tablespoon vanilla
- 1 ½ cups ripe pears peeled, cored and diced into 1cm pieces
Instructions
- Preheat the oven to 425℉ and line a 12-hole muffin tin with cupcake liners (or grease the wells with butter or baking spray).
- Add all ingredients for the streusel to a bowl and mix together with a fork until small and medium crumbles form. Set aside.¼ cup unsalted butter, ½ cup all-purpose flour, ½ cup light brown sugar, ½ cup rolled oats, ⅛ teaspoon kosher salt, ¼ teaspoon cinnamon
- In a bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon and set aside.2 ½ cups all-purpose flour, 1 tablespoon baking powder, ½ teaspoon baking soda, ½ teaspoon kosher salt, 1 teaspoon cinnamon
- Take 2 tablespoons of the flour mixture and toss it with the pears to coat them completely (in a separate bowl).
- In a large mixing bowl, whisk together the butter, oil, sugar, and eggs until very smooth.¼ cup unsalted butter, ¼ cup neutral oil, 3 large eggs, 1 ¼ cups granulated sugar
- Add the sour cream, whole milk, and vanilla and whisk until incorporated and smooth.1 cup sour cream, ¾ cup whole milk, 1 tablespoon vanilla
- Add the dry ingredients to the wet ingredients and use a rubber spatula to fold it in just until no streaks of flour remain.
- Scoop one tablespoon of batter into the bottom of each muffin hole and tap the pan to spread it out.
- Fold the pears (and any excess flour) into the muffin batter until evenly dispersed.1 ½ cups ripe pears
- Use two spoons or an ice cream scoop to fill the muffin holes the entire way to the top.
- Sprinkle the streusel on top of all of the muffins.
- Bake the muffins for 5 minutes, then reduce the oven temperature (don’t open the door) to 375℉ and bake for an additional 8-10 minutes until they spring back when touched and the centers are not wet.
- Cool in the pan for 5 minutes, then remove the muffins to a wire rack to finish cooling.
Video
Notes
Store the muffins in an airtight container at room temperature for 3-4 days.
Tips:
- Cut the pears into small bite-sized pieces so they are evenly distributed throughout the batter.
- Don't over-mix the batter. Some lumps are totally fine.
- Fill the muffin holes the entire way to the top.
Nutrition
Calories: 436kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 80mg | Sodium: 307mg | Potassium: 153mg | Fiber: 2g | Sugar: 34g | Vitamin A: 459IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 2mg
