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Pear Walnut Streusel Muffins

A muffin loaded with pear and a cinnamon walnut streusel throughout topped with even more streusel!
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Keyword: breakfast, muffins, pear, streusel
Servings: 12 muffins
Calories: 379kcal
Author: Heather Perine

Ingredients

  • 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

Streusel

  • 1/2 cup brown sugar
  • 1/2 cup chopped walnuts
  • 2 teaspoon cinnamon

Instructions

  • 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.

Notes

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.

Nutrition

Calories: 379kcal | Carbohydrates: 56g | Protein: 8g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 54mg | Sodium: 458mg | Potassium: 262mg | Fiber: 3g | Sugar: 30g | Vitamin A: 355IU | Vitamin C: 1.2mg | Calcium: 123mg | Iron: 1.9mg