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Get the Recipe Pear Muffins with Oat Streusel
Whether you're having a cozy weekend at home or breakfast on the go, these Oatmeal Pear Muffins are sure to hit the spot. They're filled with fresh pears, and oats, topped with a streusel crumble that adds so much texture and a touch of sweetness!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 12 muffins
Calories: 236 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
Streusel Topping:
- 2 Tablespoons unsalted butter
- 1/4 /4 cup all-purpose flour
- 1/4 /4 cup old fashioned oats
- 1/4 /4 cup brown sugar
- 1/2 /2 teaspoon cinnamon
Muffins:
- 1 Bartlett pear peeled and diced
- 1 cup all-purpose flour plus 1 tsp, for pears
- 1/4 /4 tsp baking soda
- 1/2 /2 tsp baking powder
- 1/2 /2 tsp fine sea salt
- 1 tsp cinnamon
- 1/4 /4 cup granulated sugar
- 1/4 /4 cup brown sugar
- 1/2 /2 cup melted butter cooled
- 2 eggs room temperature
- 1/2 /2 cup PLAIN yogurt room temp-ish, let sit on counter once you start the recipe
- 1/2 /2 tsp vanilla extract*
- 3/4 /4 cups old fashioned oats
Instructions
- Prep the Streusel: Combine the streusel ingredients in a bowl and stir with a fork to combine, this will help keep it in clumps. Set aside while you prep the muffins.
- Muffins: Preheat the oven to 350°F. Line 12 muffin tins or rub with nonstick oil. Toss the diced pears with 1 teaspoon flour to prevent them from sinking to the bottom of the muffins, and set aside.
- In a large bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- Whisk together melted butter, eggs, yogurt, and vanilla. Pour the wet ingredients into the flour mixture and stir until about halfway combined, so some flour remains.
- Add the oats and diced pear, folding them in until everything is just combined. Lumps are okay! Don't overmix the batter or the muffin texture will be tough.
- Divide the batter evenly among the muffin tins, filling them about 3/4s of the way full. Evenly divide the oat streusel among the muffins, gently pressing it down on top of the muffins.
- Bake for 18-20 minutes until muffins bounce back slightly when tapped and/or when the internal temperature reaches 190°F. Let cool slightly, then enjoy!
Cup of Yum
Notes
- The muffins are best eaten the day of, so the topping keeps its crunch. Otherwise, store at room temperature for 1 day, then transfer to the fridge for up to 5 days.
Nutrition Information
Serving
1muffin
Calories
236kcal
(12%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Trans Fat
1g
Cholesterol
54mg
(18%)
Sodium
224mg
(9%)
Potassium
96mg
(3%)
Fiber
2g
(8%)
Sugar
15g
(30%)
Vitamin A
349IU
(7%)
Vitamin C
1mg
(1%)
Calcium
46mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 236
% Daily Value*
| Serving | 1muffin | |
| Calories | 236kcal | 12% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 54mg | 18% |
| Sodium | 224mg | 9% |
| Potassium | 96mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 15g | 30% |
| Vitamin A | 349IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 46mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.