Pear Streusel Muffins
When I was in college, I spent my Summers working at a little beach-side cafe that sold healthy, whole food, including muffins that were baked fresh every morning. So began my love affair with muffins (seriously I ate one almost every day when I was at work).
After a few years of working there, I even started coming in early a few days a week to help with the baking. I used to love arriving when the sun was coming up, no one was on the beach except a few runners, and just taking in the smells of coffee brewing and muffins baking. I still love muffins and make various kinds regularly, but for some reason, this recipe takes me back. I think it is because these muffins taste so decadent that you feel like you bought them from a bakery.
Despite their decadent taste, they are still made with whole foods (read no guilt)! The pears keep them nice and moist and let the taste of all the spices come through. And who can resist a muffin smothered with sweet, nutty, crumbles? These are the perfect breakfast or snack to make for company, served with hot coffee or tea and lots of butter. Or you can just enjoy them yourself! I’m not really a morning person, but I can’t think of a better way to brighten a morning than warm muffins and a hot cup of coffee.
Pear Streusel Muffins
Kim @ Onceamonthmom.com, adapted from The View From Great Island
- 0.5 cup maple syrup
- 4 Tablespoons butter, softened
- 1.5 cups pureed pear (about one large pear)
- 0.5 cups buttermilk
- 1 egg
- 1 teaspoons vanilla extract
- 1.5 cups peeled, chopped pear (about one large pear)
- 1 cup white whole wheat flour
- 1 cup quick cooking oats (or rolled oats pulsed in food processor)
- 1 teaspoon baking soda
- 0.5 teaspoon baking powder
- 0.5 teaspoon cinnamon
- 0.25 teaspoon nutmeg
- 0.25 teaspoon all spice
- 0.25 teaspoon ground ginger
- 0.25 teaspoon salt
- 0.25 cup white whole wheat flour
- 3 Tablespoons sucanat (or brown sugar)
- 0.25 cup rolled oats
- 0.5 cup chopped pecans
- 3 Tablespoons cold butter
In a large bowl, beat together syrup, butter, pear puree, buttermilk, egg, and vanilla. Stir in chopped pears. In another medium bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Gently stir dry ingredients into wet ingredients until just combined. Set aside. In a small bowl, whisk together all topping ingredients except butter (flour, sucanat, oats, and pecans). Cut butter into several pieces and cut into the topping mixture with a fork or your fingers until it forms a crumbly mixture of pea sized crumbs. Grease a muffin tin or line with paper liners and fill each 2/3 full. Crumble streusel topping evenly over each muffin. Bake at 350 degrees for 20-25 minutes (toothpick should come out clean).
Completely cool muffins on a wire rack. Place in gallon freezer bag to store. Thaw to serve. Reheat and top with butter if desired.
**conversion chart image provided by Erik Spiekerman