These quick Pear Crumble Muffins do not only taste good in autumn - they are moist, fluffy, and crispy at the same time due to the topping!
These Pear muffins are really worth a baking session! Because although the fruits are so often in the shade of apples, they result in a fantastic aroma - at least when they are nicely ripe. So that the consistency is also exciting, I have conjured up pear muffins with crumbles for you.
Taste and Occasion
The combination of moist, fluffy dough and buttery, crunchy topping always works anyway. So today, there is a quick autumn recipe that combines both. The pear-yogurt muffins taste super aromatic, also because I put brown sugar and cinnamon in them.
Deliciously fluffy, moist muffins with banana, which are not only loved by children.
The foundation is based on my apple muffins. In my big muffin-guide, you can find many tips to modify my recipes. Whether you make the pear muffins with oil or liquid butter is not really important. You can easily replace the yogurt with other sour-milk products like buttermilk or curd.
Unfortunately, pears are often a bit hard and tasteless in the supermarket. So be sure to use really ripe fruit—best of course directly from the tree 😉 .
The highlight on the cinnamon and pear muffins is, of course, the crumbles. Here you can use "normal" ones like my blueberry muffins. Or something more extravagant, as I present them to you in my recipe today. So that the pear muffins with sprinkles get even more crunch and a little more bite, I made a kind of muesli topping.
In addition to the standard ingredients such as flour, sugar, and butter, this recipe contains a colorful muesli mix or a self-made mixture of oat flakes, seeds, and nuts. Just the way you like it. Since the fruit does not have a dominant taste of its own, baking with pears requires a bit of pep 🙂 .
How to make the Pear Muffins
After you have preheated your oven to 360°F or 180°C, you start with the crumbles: Knead all ingredients together. Start by using dough hooks, and then do the fine-tuning with your fingers. Once the dough is really smooth, put it in a cool place.
Next our pears: peel them, remove the seeds and cut them into small cubes.
Now you can start mixing the dry ingredients for the muffin batter. In a second bowl whisk 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 batter. Pour the dough into paper or silicone molds; it is best to place them on a muffin tray as well.
Spread the remaining pear pieces and crumbles on top and press them lightly into the dough. Bake the muffins for about 22 minutes.
In case the pear crumble muffins have inspired you to bake them, here's another tip: Out of season, you can also use the recipe to make muffins with pears from a can or jar.
Pear Crumble Muffins
For the dough
- 250 grams wheat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 pinch salt
- ½ teaspoon grated lemon zest
- ¼ teaspoon cinnamon
- 100 grams brown sugar
- 2 eggs medium sized
- 90 milliliters sunflower oil
- 220 grams yogurt or buttermilk
- 2 pears approx. 200-250g pulp
For the crumbles
- 40 grams wheat flour
- 50 grams muesli mix or oatmeal & seeds
- 50 grams sugar or more
- ¼ teaspoon cinnamon
- 60 grams butter soft
- Preheat oven to 180 degrees top and bottom heat. For the crumbles, knead all ingredients together - first with the dough hooks, then with your fingers. Put in a cool place. Peel the pears, remove seeds and cut into small cubes.
- Mix the dry ingredients for the muffin batter. In a second bowl whisk 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 batter. Pour the dough into paper or silicone molds; it is best to place them on a muffin tray as well.
- Spread the remaining pear pieces and crumbles on top and press them lightly into the dough. Bake the muffins for about 22 minutes.
You can also try my moist pear cake with curd or the autumn-winter pear crumble. All delicious alternatives to my many apple pies 🙂
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