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A pear muffin with a walnut streusel throughout and even more streusel on top! When pears are in season, then make these pear streusel muffins. With whole wheat flour and yogurt, they are delicious easy breakfast recipe that you don’t have to feel guilty about!
When it comes to breakfast treats, muffins couldn’t get easier. But I don’t know about you but sometimes I swear I eat them for the streusel topping. Like eat the muffin tops only. So what about instead of just streusel on top, how about streusel in the middle and on top? Now we’re talking people. And that’s what I did with these pear muffins with a walnut streusel.
But you said they were healthy? Ok yes I snuck streusel in the middle and on top. So to balance it out, I made these pear muffins with half whole wheat flour and yogurt. My general rule of thumb is when baking with flour, it’s best to use half whole wheat flour. That way the muffins are still tender but are a bit healthier. Just be sure when measuring you flour, you measure it correctly.
This is a wonderful tender spiced pear muffin with chunks of pear that get all yummy and roasted while the muffins bake. With a little cinnamon, and a splash of vanilla. I wish you could smell my kitchen right now. It’s pure heaven friends. These muffins make you want to throw on some cozy socks, grab a cup of coffee and a good book and watch the pretty leaves turn colors.
But before we do that, let’s actually make these muffins shall we? Muffins, like I said, easy. However, a few muffin tips can go along way.
What ingredients do you need for these healthy pear walnut muffins?
- All purpose flour
- Whole wheat flour
- Baking Soda
- Baking Powder
- Unsalted butter
- Granulated sugar
- Light brown sugar
- Large eggs
- Vanilla extract
- 2 pears
A Few Baking Tips To Make This Pear Muffin Recipe
A couple things to get these muffins perfect is…
1. Make sure your muffin pan is good and buttered. I mean like the whole darn thing. The muffin wells and the top. If you butter the top of the pan as well it ensures that when the muffins rise up and over (and you want them too), the muffin tops don’t get stuck. Genius, I know.
2. I have definitely said this in past muffin recipes. But, please, people don’t overmix. Mixing is fun I know. Has been since we were kids right? But maybe that’s why as kids, our muffins that mom let us mix up were not exactly bakery worthy. Oh well. Thanks for letting us have fun anyway Mom.
3. Don’t be afraid to fill up these muffin wells. I mean go for it. Fill ’em right up.
How to make these pear muffins
Chop your pears – I start with chopping my pears and setting those aside. That way they are ready for me when I need them in the recipe!
Make your streusel – Then mixing together your streusel ingredients. Like I said some will be sprinkled in the middle, and some reserved for the top. Just mix this together and set it aside. Feel free to mix this all together with your hands. Get in there and have some fun.
Whisk your dry ingredients together – For the actual batter, you want to mix your dry ingredients together first and set aside. I used whole wheat and all purpose flour, but you can use just all purpose flour if that’s what you have on hand.
Mix your wet ingredients – Next with a hand whisk you want to whisk your melted butter with your sugars until light and fluffy. Then add in your eggs one at a time and your pure vanilla extract.
Alternate dry and wet – Then it’s time to alternate your dry ingredients with your yogurt.
Fold in your pears. And of course, let’s not forget the pears. I mean they are pear muffins after all, even if you are secretly just wanting to eat these for the streusel. I’m not judging, trust me.
Scoop and bake. I did not use liners for these but you can for easier clean up and making them great for transporting. I just sprayed my muffin tin (wells and top of the tin) with cooking spray. When you go to scoop these, you want to fill the liners halfway, top with a tablespoon of streusel and repeat until they are filled to the top.
Pear Muffins FAQ’s
Do I need to peel the pears first?
I didn’t but you can! I figure a little extra fiber from the skin just makes them a touch healthier (aka less guilty when eating more than one!)
What if I don’t have whole wheat flour?
You definitely could use 100% all purpose flour if you don’t have any. I used half and half to make them slightly more nutritious. You could also use white whole wheat flour, which has all the nutritious benefits of using regular whole wheat flour but the texture of all purpose. I used it in my whole wheat banana bread and you would never know it’s whole wheat! You can read all about the differences of flours here.
Why did my muffins not rise?
This is probably due to the fact that your leavening agents might be stale. They have a shelf life about 6 months when opened. It’s always good if you don’t bake a lot to test it them out before you use them. For baking powder, I test it in a little bit of hot water. For baking soda I test in a bit of acid (lemon juice or vinegar). If they bubble vigorously then you are good to go. If not then throw them out!
Why did my muffins fall flat?
This is due probably to them being underbaked. And if they are underbaked, then the structure has had time to set up causing them to sink. I always give mine a quick test with a toothpick to make sure that no raw batter is clinging to it. I look for moist crumbs and no raw batter before I take them out.
And last but not least…to ensure you get those beautiful mile-high muffin tops you drool over at the bakery counter. I picked this little tip up from Sally’s blog- bake your muffins on a high heat (425 F) for just five minutes then lower your heat back down. Those first few minutes of the high oven temperature will help those muffins get sky-high for you. Let’s start the week right people…
With these whole wheat pear muffins with a walnut streusel. Not a bad Monday when you get eat one of these right?
If you are looking for more muffin recipes, be sure to check these out.
Happy Baking everyone!
Pear Walnut Streusel Muffins
- 1 1/2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 Tablespoon cinnamon
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 10 tablespoons unsalted butter melted
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 1/2 cups plain low-fat yogurt
- 2 teaspoons vanilla extract
- 2 pears chopped
- 1/2 cup brown sugar
- 1/2 cup chopped walnuts
- 2 teaspoon cinnamon
- Adjust oven rack to lower middle position and heat oven to 425 F.
- Chop pears and set aside.
- Make your streusel topping in a small bowl and set aside.
- Mix flours, cinnamon, baking powder, baking soda and salt in medium bowl; set aside.
- Mix melted butter and sugars with a whisk about 2 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla extract and mix to combine.
- Alternating 1/3 at a time, beat in the dry ingredients and yogurt until a smooth, thick batter just forms. Stir in your pears. Do not overmix.
- Spray 12-cup muffin tin with cooking spray or coat lightly with butter. Use medium ice cream scoop and fill muffin cups half full. Sprinkle a 1/2 tablespoon of streusel over the batter. Scoop more batter over the streusel until the muffin cup is full. Sprinkle another 1/2 tablespoon of streusel over the batter.
- Bake the muffins at 425 for five minutes, then reduce the oven temperature to 375 and bake for another additional 20 minutes for the large muffins (and minutes for the mini muffins). Set on wire rack to cool slightly, about 5 minutes. Remove muffins from tin and serve warm.