Ingredients
The pear yogurt muffins taste super aromatic because I add brown sugar and cinnamon. Be sure to use really ripe fruits. In my muffin guide, you will find many tips on modifying my recipes. Whether you make the pear muffins with oil or liquid butter doesn't really matter. You can replace the yogurt with other sour dairy products like buttermilk or curd.
The highlights of the pear cinnamon muffins are, of course, the crumbles. Here you can use quite "normal" ones. Or something more extravagant: I made a muesli topping to give the pear muffins with crumbles even more crunch and some bite.
How to make the Pear Muffins
In the beginning, preheat the oven to 360°F/180°C. For the crumble, knead all ingredients together: First with the dough hooks, then with your fingers, and after this: Refrigerate. Peel and core the pears and cut them into small cubes.
Continue with mixing the dry ingredients for the muffin batter. In a second bowl, whisk together the liquid ingredients and add the liquid ingredients to the dry ingredients. Mix everything together briefly (!) but vigorously. Fold three-quarters of the pear pieces into the dough and fill the dough into paper or silicone molds. Placing them on a muffin tray is best. Spread the remaining pear pieces, crumble on top, and press lightly into the dough. In the end, bake the muffins for about 22 minutes.
Top Tip
In addition to classic ingredients such as flour, sugar, and butter, you can add a colorful mix of granola or a mix of oatmeal, seeds, and nuts that you make yourself. Just as you like it. Since the fruit does not have a dominant flavor, baking with pears requires a bit of pep 🙂 .
Recipe Card
Pear Muffins
Ingredients
For the dough
- 250 grams (2 cups) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ teaspoon grated lemon zest
- ¼ teaspoon (⅓ teaspoon) cinnamon
- 100 grams (½ cup) brown sugar
- 2 eggs, medium
- 90 milliliters (6 tablespoons) sunflower oil
- 220 grams (1 cup) yogurt, or buttermilk
- 2 pears, small ones, approx. 200-250g pulp
For the crumble
- 40 grams (⅓ cup) all-purpose flour
- 50 grams (⅔ cup) muesli mix, or oat flakes & seeds
- 50 grams (⅓ cup) sugar, or more
- ¼ teaspoon (⅓ teaspoon) cinnamon
- 60 grams (⅓ cup) butter, soft
Instructions
- Preheat oven to 360°F/180°C. For the crumble, knead all ingredients together - first with the dough hooks, then with your fingers. Refrigerate. Peel and core the pears and cut them into small cubes.
- Mix the dry ingredients for the muffin batter. In a second bowl, whisk together the liquid ingredients. Add the liquid ingredients to the dry ingredients. Mix everything together briefly (!) but vigorously.
- Fold three-quarters of the pear pieces into the dough. Fill the dough into paper or silicone molds; placing them on a muffin tray is best.
- Spread the remaining pear pieces, crumble on top, and press lightly into the dough. Bake the muffins for about 22 minutes.
Ingredient substitutions
Variations
If the pear crumble muffins have inspired you to bake, use the following tip: Out of season, you can also make good muffins from the recipe with canned or jarred pears. Also, try my homemade crumble cheesecake, the apple crumble with oats, or my cherry crumble sheet cake. All delicious alternatives to my many apple pies 🙂 .
About Kathrin & Jan
It's like a little miracle to me every time. Seemingly simple ingredients are made into something that can brighten up your life. Butter, sugar, eggs, and flour melt into an airy biscuit, a fine tart, a juicy cake, or a crispy biscuit. Baking simply makes you happy. Welcome and enjoy our blog!
Kathrin & Jan
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