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crumble pear muffin with pears in the background

Crumb Topped Pear Muffin Recipe

Kara
Lightly spiced fluffy muffins bursting with fresh pears, and perfectly finished off with a buttery cinnamon crumble. A great way to start or end the day!
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Prep Time 25 minutes
Cook Time 14 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Course Bread- Muffins and Scones
Cuisine American
Servings 12 muffins
Calories 339 kcal

Equipment

Ingredients
  

Crumb Topping

  • ½ cup all purpose flour
  • ½ cup brown sugar
  • 1 tsp ground cinnamon
  • 1 pinch ground nutmeg
  • ¼ cup salted butter, softened to room temperature

Muffin Batter:

  • 2 cups all purpose flour
  • 2 teaspoon baking powder
  • 1 ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon salt
  • ¼ cup salted butter, melted
  • ¼ cup vegetable oil
  • ½ cup brown sugar
  • ½ cup white sugar
  • 2 large eggs
  • ½ cup milk
  • 1 teaspoon vanilla extract
  • 2 cups diced fresh pears (I use Bartlett pears.)

Instructions
 

Prep:

  • Spray 12 muffin cups with cooking spray. Preheat your oven to 425 degrees. Peel and dice the pears.

Make crumble topping:

  • Stir together the flour, brown sugar, cinnamon, and nutmeg. Add the butter and mix everything together with your fingers until crumbly.

Batter:

  • Whisk together the flour, baking powder, cinnamon, nutmeg, and salt in a small bowl; set aside.
  • Melt the butter in a large bowl, preferably glass. Add the oil and sugars, whisk for a minute or two. Whisk in the eggs, milk, and vanilla.
  • Gently stir in the dry ingredients just until there are no streaks of flour, then fold in the diced pears.

Bake:

  • Divide the batter between the prepared muffin cups - they will be full. Sprinkle each muffin with about 1 1/2 tablespoons of crumbs.
  • Bake the muffins at 425° for 10 minutes. TURN DOWN THE HEAT to 350° and bake for another 13-15 minutes, or until the bottoms are golden brown and a toothpick inserted in the middle comes out with no batter. (Moist crumbs are fine.)

Cool:

  • Let the muffins cool in the pan for 5-10 minutes, or until you can easily rotate them. Use a butter knife to carefully remove them from the pan. Place on a wire rack to cool.

Notes

  • For best results, use ripe pears that are still slightly firm. Can't find in-season pears? Canned pears can also be used, just pat them dry to remove excess moisture.
  • Leftover muffins can be stored at room temperature in an airtight container for 4-5  days. You can also freeze them for several months in a heavy duty ziplock freezer bag. 

Nutrition

Calories: 339kcalCarbohydrates: 51gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.3gCholesterol: 49mgSodium: 249mgPotassium: 107mgFiber: 2gSugar: 29gVitamin A: 301IUVitamin C: 1mgCalcium: 84mgIron: 2mg
Keyword pear muffins
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