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4.7 from 27 votes

Pear Muffins with Hazelnut Streusel

Pear Muffins with Hazelnut Streusel are the perfect excuse to dig out your muffin tin and do some cozy fall baking!

Prep Time
15 mins
Cook Time
15 mins
Total Time
40 mins
Servings: 12 muffins
Calories: 318 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the streusel topping
  • 1/2 cup all purpose flour
  • 3 Tbsp cold butter, cut into pieces
  • 3 Tbsp brown sugar
  • 1/2 cup hazelnuts, roughly chopped
For the muffins
  • 2 cups all purpose flour
  • 1/2 cup brown sugar
  • 1/2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground allspice
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 large eggs
  • 1/2 cup vegetable oil
  • 3/4 cup buttermilk
  • 2 tsp vanilla extract
  • 2 ripe pears, diced

Instructions

    Cup of Yum
  1. Preheat oven to 350F. Butter a 12-cup muffin tin, or line with muffin liners.
  2. For the streusel topping, add the flour, brown sugar, and butter to a bowl and mix with your hands until it clumps together. Mix in the hazelnuts and set aside.
  3. Whisk together the flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda and salt until fully mixed.
  4. Add the eggs, vegetable oil, buttermilk, and vanilla extract to a separate bowl and whisk together until the mixture is smooth. Then add the dry ingredients to the wet ingredients and mix until the batter comes together and there are no dry bits of flour left.
  5. Add the chopped pears and carefully fold them into the batter.
  6. Divide the batter into the muffin tins. You want to fill each muffin cup almost to the top with batter, leaving a little room for the streusel topping. The batter should make between 10-12 muffins, but you can definitely make more like 12-14 smaller muffins by just filling the tins a little less. Top with the streusel topping.
  7. Bake the muffins for 20-25 minutes until risen and golden brown. Allow to cool for 10 minutes or so before taking out of the muffin tin.

Notes

  • Recipe lightly adapted from Williams Sonoma.

Nutrition Information

Calories 318kcal (16%) Carbohydrates 39g (13%) Protein 5g (10%) Fat 16g (25%) Saturated Fat 4g (20%) Polyunsaturated Fat 6g Monounsaturated Fat 6g Trans Fat 0.2g Cholesterol 36mg (12%) Sodium 196mg (8%) Potassium 214mg (6%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 161IU (3%) Vitamin C 2mg (2%) Calcium 75mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 12muffins

Amount Per Serving

Calories 318

% Daily Value*

Calories 318kcal 16%
Carbohydrates 39g 13%
Protein 5g 10%
Fat 16g 25%
Saturated Fat 4g 20%
Polyunsaturated Fat 6g 35%
Monounsaturated Fat 6g 30%
Trans Fat 0.2g 10%
Cholesterol 36mg 12%
Sodium 196mg 8%
Potassium 214mg 5%
Fiber 2g 8%
Sugar 16g 32%
Vitamin A 161IU 3%
Vitamin C 2mg 2%
Calcium 75mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.

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