Pear Muffins with Cinnamon Crumble
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Pear Muffins with Cinnamon Crumble
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Soft pear muffins with a cinnamon crumble are a delicious treat or morning breakfast!
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Ingredients
For the crumble:
- ⅓ cup all-purpose flour*
- 2 tablespoons brown sugar packed
- 1 tablespoon granulated sugar
- ½ teaspoon cinnamon
- 2 tablespoons butter melted
For the muffins:
- 2 cups all-purpose flour*
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup butter or coconut oil melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- ½ cup milk
- 2 eggs beaten
- 2 teaspoons vanilla extract
- 15 ounce can of pear halves in pear juice drained, (about 1 ½ cups chopped) or 2 fresh pears, peeled and sliced
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Instructions
- Preheat oven to 375F and line 12 muffin cups with paper liners or generously grease and flour each cavity.
- Prepare the crumble toppings by combining with a fork the dry crumble ingredients in a medium bowl. Then, pour the melted butter into the mixture and with the fork or by using your hands, combine the mixture into a crumbly topping. Set aside.
- In a medium bowl, for the muffin dough, combine 2 cups all-purpose flour, 2 teaspoon baking powder, 1 teaspoon cinnamon, and ½ teaspoon salt. Set aside.
- In a large bowl or the bowl of your food processor, combine melted butter (or coconut oil), brown sugar, granulated sugar, milk, eggs, and vanilla.
- Gradually add in flour mixture into the wet mixture until just combined, careful to not over mix. Gently fold in chopped pears.
- Divide batter into the prepared muffin tins, filling them about ¾ full. Top with crumble topping (you might have a little extra) and bake, for 22-25 minutes until the crumble tops are golden and a toothpick inserted in the middle comes out clean.
- Remove from oven and allow muffins to cool prior to serving.
Notes
- Make these whole-wheat by using whole-wheat baking flour (white whole-wheat). If you use regular whole-wheat flour, use only 50% whole-wheat and 50% all-purpose flour to avoid dense muffins. You can make these gluten-free by using a 1:1 gluten-free flour mixture. Depending on the brand, you might need 2-3 tablespoons less flour as gluten-free flour absorbs more liquid.
Nutrition Information
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Serving
1muffin
Calories
272kcal
(14%)
Carbohydrates
40g
(13%)
Protein
4g
(8%)
Fat
11g
(17%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.4g
Cholesterol
54mg
(18%)
Sodium
187mg
(8%)
Potassium
106mg
(3%)
Fiber
2g
(8%)
Sugar
20g
(40%)
Vitamin A
359IU
(7%)
Vitamin C
1mg
(1%)
Calcium
77mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12muffins
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1muffin | |
| Calories | 272kcal | 14% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 54mg | 18% |
| Sodium | 187mg | 8% |
| Potassium | 106mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 20g | 40% |
| Vitamin A | 359IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 77mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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