Now that it feels like autumn is in the air, I thought I’d make some muffins with one of my favorite autumn fruits–fresh pears! A friend and I did some pear-picking, and I picked enough to make these muffins. If you like moist muffins filled with lots of small chunks of fresh fruit and topped with a sweet crumb topping, then these muffins are for you! The mild gingery flavor is just right and goes so well with the pears.
These muffins taste great warm or cooled. Great for an autumn breakfast or brunch. Or snack or dessert…let’s just say they are great anytime you want a good, moist, sweet muffin. With a nice hot cup of coffee or tea!
GINGER-PEAR MUFFINS WITH CRUMB TOPPING by NancyC
Makes about 15 regular-size muffins
- 1 1/2 cups all-purpose unbleached flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/4 teaspoon salt
- 1 large egg
- 1/3 cup light olive oil
- 1/3 cup plain or vanilla Greek yogurt
- 2 Tablespoons milk
- 1 teaspoon pure vanilla extract
- 2 cups finely chopped pears, peeled or unpeeled (about 2 large or 3 medium pears)
FOR CRUMB TOPPING:
- 1/3 cup all-purpose unbleached flour
- 1/3 cup packed light brown sugar
- 1 teaspoon ground ginger
- 2 1/2 Tablespoons cold butter, cut into chunks
Preheat oven to 350˚F. Line a muffin pan with 12 paper liners; set aside.
Make the Crumb Topping: mix flour, light brown sugar, and ground ginger in a medium-size bowl. Cut in cold butter with a pastry blender until mixture becomes crumbly; set aside.
In large bowl, blend flour, sugar, baking soda, ginger, and salt; set aside.
In medium-size bowl, mix egg, olive oil, Greek yogurt, milk, and vanilla. Add this mixture to the flour mixture, stirring just until moistened. Fold in the chopped pears, blending evenly into the batter.
Fill lined muffin cups 2/3 full. Sprinkle crumb topping over the muffins, then bake at 350˚F for 19-20 minutes or until toothpick inserted in center comes out clean. Remove from oven and let muffins cool in pan for about 5 minutes, then remove from pan and cool completely on wire rack.
I over-filled some of my muffin cups a little with batter, closer to 3/4 full, and when you do that, the batter will overflow a little onto your muffin pan around the edges. Which isn’t a big deal if you’re using a non-stick pan–they still come out pretty easily. But if you’re using a regular pan, you’ll want to make sure you just fill the muffin cups 2/3 full of batter.
Do you like pears and baking with pears? What’s your favorite pear recipe?
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