Pear muffins are a delightful year-round treat, brimming with fresh pears and crowned with a sweet streusel topping. Infused with a hint of cinnamon and nutmeg, these perfectly sweet muffins make for an easy breakfast or snack. They’re also a wonderful way to use up those ripe pears!
INGREDIENTS
For the Muffins:
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/2 cup vegetable oil
- 2/3 cup granulated sugar
- 2 eggs
- 1/2 tsp vanilla extract
- 1 1/4 cups peeled and diced pears
For the Streusel Topping (Optional):
- 3 tbsp granulated sugar
- 3 tbsp brown sugar
- 2 tbsp all-purpose flour
- 1/2 tsp ground cinnamon
- 2-4 tbsp vegetable oil
INSTRUCTIONS
- Preheat your oven to 350°F. Grease a muffin pan or line it with cupcake liners.
- In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg. Set aside.
- In a stand mixer bowl fitted with the paddle attachment (or a large bowl with an electric mixer), combine the vegetable oil and sugar. Mix on low speed until smooth.
- Add the eggs and vanilla extract, mixing until combined.
- Gently stir in the diced pears.
- With the mixer on low speed, gradually add the dry ingredients, mixing just until combined.
- Scoop the batter into the prepared muffin pan.
- For the streusel topping, combine the granulated sugar, brown sugar, flour, and cinnamon in a small bowl. Whisk until well mixed.
- Add 2 tbsp vegetable oil, mixing with your fingers to achieve the texture of wet sand. Add more oil if needed.
- Sprinkle the streusel topping over the muffin batter.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool in the pan for a few minutes before transferring to a wire rack to cool completely.
NOTES
- Use ripe or overripe pears for the softest and sweetest muffins.
- Canned pears work too; use a 14.5-oz can of sliced pears in juice, drain, and chop into smaller pieces.
- Streusel topping is optional, though it adds a nice crunch. The muffins are sweet enough on their own.
- You can add 1/2 cup of chopped nuts to the batter if desired.
- Store leftovers in an airtight container at room temperature. These muffins freeze well; let them cool completely before wrapping and freezing.
Nutrition Information (Per Serving):
- Calories: 308
- Total Fat: 19g
- Saturated Fat: 2g
- Unsaturated Fat: 17g
- Cholesterol: 31mg
- Sodium: 183mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 18g
- Protein: 3g
