Description
Delight in these Spiced Pear Muffins featuring a tender crumb infused with warm cinnamon and nutmeg, loaded with juicy, finely chopped pears, and topped with a crunchy cinnamon-pecan crumb topping.
Ingredients
Scale
- 1 3/4 ounces (1/4 cup) granulated sugar
- 1 ounce (1/4 cup) pecan halves, finely chopped
- 2 tablespoons packed brown sugar
- 1/4 teaspoon cinnamon
- Heavy pinch of salt
- 1 1/2 ounces (3 tablespoons) unsalted butter, melted
- 1/2 teaspoon vanilla extract
- 2 1/8 ounces (1/2 cup, spoon and level) gluten-free or regular all-purpose flour
- 8 1/2 ounces (2 cups, spoon and level) gluten-free or regular all-purpose flour
- 2 1/8 ounces (1/2 cup) buckwheat flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 4 ounces (1/2 cup) neutral-flavored cooking oil (e.g. avocado oil)
- 3 1/4 ounces (7 tablespoons, packed) brown sugar
- 3 ounces (7 tablespoons) granulated sugar
- 2 large eggs
- 9 1/4 ounces (1 cup plus 2 1/2 tablespoons) whole milk plain Greek yogurt
- 2 teaspoons vanilla extract
- 9 1/2 ounces (1 5/8 cups) peeled and finely chopped pears (about 1 1/2 medium pears)
- 4 ounces (1 cup) pecans, chopped (optional)
Instructions
- In a small bowl, whisk together granulated sugar, chopped pecans, brown sugar, cinnamon, and salt. Add melted butter and vanilla extract; mix until incorporated. Fold in the flour with a rubber spatula just until evenly combined. Use your hands to clump the mixture into a single ball of dough and set aside.
- Preheat your oven to 350ºF (175ºC). Grease a standard 12-cup muffin pan with nonstick spray to prevent sticking.
- In a large bowl, whisk together all-purpose flour, buckwheat flour, baking powder, ground cinnamon, salt, and nutmeg until well combined.
- In a separate bowl, whisk together the avocado oil, brown sugar, granulated sugar, and eggs until pale and well combined. Add Greek yogurt and vanilla extract and whisk until smooth.
- Add the dry ingredients to the wet mixture and gently fold until mostly incorporated—some streaks of flour are okay. Fold in the finely chopped pears and pecans if using, taking care not to overmix. The batter will be thick.
- Spoon the batter evenly into the prepared muffin cups, filling them nearly full. Break the crumb topping dough into small clumps and sprinkle evenly over the muffin batter.
- Bake in the preheated oven for 23-27 minutes, or until a toothpick inserted in the center comes out clean. Let muffins cool in the pan on a wire rack for 20-25 minutes.
- After initial cooling, transfer muffins directly onto the wire rack and let them cool completely before serving.
Notes
- These muffins are great for breakfast or as a snack.
- Store leftovers in an airtight container at room temperature.
- Feel free to add other spices or nuts based on your preference.
- Prep Time: 20 minutes
- Cook Time: 27 minutes
- Category: Baked Goods
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 200
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg