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Pear Crumble Muffins

Pear Crumble Muffins

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We prepare the muffin tray. For a more rustic, fall look, I chose to replace the muffin paper shapes with plain baking paper.

In a bowl, mix the flour, sugar, baking powder, salt and butter. Mix until you get a sandy mixture. Add 60 ml of milk and mix lightly. Separately mix the egg with the rest of the milk and vanilla essence and pour it over flour mixture. Mix until you get a fine cream. After preparing the dough, add the diced pears and mix lightly. Distribute the dough into 12 muffin tins.

For the crumble, mix the rice flour, brown sugar, coconut and butter. Add 3 teaspoons of crumble over each muffin.

Bake the muffins at 160 degrees Celsius for 35-40 minutes.

How to Make Pear Crumb Muffins

When pears are in season, I try to always make these muffins using fresh pears. You can easily used canned pears, though, if you don’t live in an area where they grow or if they’re just out of season. Don’t let that stop you from making these easy fruit muffins!

However you get your pears, you’re going to want about 2.5 cups of peeled and chopped pear pieces.

To make the batter, combine your applesauce, brown sugar, white sugar and eggs in a bowl and stir really well to combine. Then stir in your chopped pears and vanilla extract.

In a separate bowl, add your dry ingredients: flour, baking soda, baking powder, salt, cinnamon and nutmeg. Stir together and then fold into pear mixture. Mix well until no traces of flour remain.

This recipe makes 24 muffins. You’ll want to either grease your muffin tins or line them with paper liners

Divide your batter evenly among your muffin tins and then set aside and wait for the best part… the crumb topping!

Pear and Vanilla Crumble Muffins

0 hour 0 hour

2 cups flour
4 tsp baking powder
¾ cup Chelsea LoGiCane ™ Low GI Sugar
410g pear quarters in fruit juice, drained
2 eggs
1 cup milk
1 tsp vanilla essence
100g butter, melted

3 Tbsp Chelsea LoGiCane ™ Low GI
2 Tbsp oats

Place 12 paper muffin cases into a muffin tray. Alternatively grease a 12 hole muffin tray. Preheat oven to 220 ° C or 200 ° C (fan assisted).
Sift the flour and baking powder into a mixing bowl. Stir through Chelsea LoGiCane ™ Low GI Sugar.

Chop pear quarters into small pieces. Beat together eggs, milk and vanilla essence. Make a well in the center of the dry ingredients and pour in the milk mixture with the melted butter and chopped pears. Fold ingredients together, being careful not to over mix. Fill paper cases with the muffin mixture.

For the topping mix Chelsea LoGiCane ™ Low GI Sugar and oats together in a small bowl. Sprinkle a little over each muffin.

Bake for 12-15 minutes until the muffins are golden and spring back when pressed.

Pear and Raisin Allspice Crumb Muffins

Sometimes you need a little decadence in your morning. The ho-hum bowl of cereal just isn't enough. That & # 8217s when you need Pear and Raisin Allspice Crumb Muffins. (And some googly eyes if you're grumpy and need a laugh, too!)

Like going to a party, these require a little extra preparation. I pre-cooked the pears and raisins in butter and sugar until the pears were soft. That would have been fantastic spooned over the top if I wasn't already adorning with a streusel topping as well. Placed in the middle of each muffin, however, they turned an already fancy treat into the life of the party!

This adaptation comes from Dorie Greenspan & # 8217s Baking: From my home to yours, which is one of my most favorite cookbooks. Beautiful photos, appealing flavors, and the narrative is like having your friend come over and help you bake. You can't go wrong with this recipe. What are friends for?

3 simple ingredients

The base recipe starts with 3 simple ingredients (amounts included in printable recipe below). Feel free to mix in an additional spice or two for even more flavor, like cinnamon or pumpkin pie spice. You can even mix in some chopped pecans for an extra crunch.

  • Butter: Use salted butter and melt it down in the microwave.
  • Flour: All-purpose flour works great.
  • child: I love to use granulated sugar or half sugar and half brown sugar.

Delicious and Easy Pear Muffins

These Pear Muffins are a delicious go-to breakfast or snack recipe. Especially in the summer and fall when pears are a-plenty at the grocery store. Read on to see what pears work best and how to make these muffins perfect every time!

What kind of pears work best for baking?

According to Good Housekeeping Anjou and Bosc pears work best for baking. They hold their shape well and are easier to peel (although we feel that peeling is unnecessary for this recipe). We like to use Anjou pears in these pear muffins because they & # 8217re readily available and go on sale at the beginning of summer, plus they taste fantastic fresh or baked!

Dietary Restrictions? Try these easy recipe adjustments!

Gluten Free

If you & # 8217re gluten free or making these for someone gluten sensitive, try replacing the flour with Cup4Cup (Amazon & # 8217s price is usually the best) for a simple and still delicious gluten free pear muffin. My other favorite is King Arthur Flour & # 8217s Measure for Measure. You can read here about why Measure for Measure is my favorite.

Egg Free

Easily replace the eggs with my favorite flax seed and water substitute. 1 Tbsp flax seed mixed with 3 Tbsp of water for each egg. Whisk until the texture becomes & # 8220egg-like & # 8221. See the egg replacement chart here at my Vegan Vanilla Baked Donut recipe.

Vegan Option

Replace the eggs with the flax seed mix mentioned above. The yogurt helps these pear muffins retain moisture and can easily be replaced with a nut-based yogurt. There are so many options available now. If you can only find flavored vegan yogurt, get vanilla, it will barely adjust the flavor.

The honey can be replaced with maple syrup or even just granulated sugar (make sure to get vegan granulated sugar though). The butter in the crumb topping can be replaced with any vegan butter substitute or chilled coconut oil.

Line a 12-hole muffin pan (1⁄ 3 -cup capacity) with paper cases.

2 Drain pears, discarding juice. Process pears in a food processor until smooth.

3 Place flour in a large bowl. Stir in sugar. Add pear puree, sour cream, milk, butter and egg. Whisk until combined. Divide mixture evenly among paper cases.

4 To make crumble, place flour in a bowl. Rub in the butter with your fingertips. Stir in the walnuts and sugar. Sprinkle the crumble over muffin mixture.

5 Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the center comes out clean. Stand in pan for 10 minutes. Remove.

Cinnamon Pear Muffins with Oatmeal Crumble

I was working my way through jars and jars of pumpkin puree this month, I was committed to putting pumpkin in everything and only sharing pumpkin recipes, but then my mom dropped off a 5 gallon bucket of ripe pears from her tree.

They needed to be used since my parents went to Hawaii instead of staying home and picking pears! Usually when I am handed a large bucket of fruit, I pull out my canner and preserve it, but I still have plenty of pear sauce, pear butter, and canned pears from last year so I didn't want to can anymore. Instead, I started baking & # 128578

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I came across a recipe for pear coffee cake, and I wanted to try it, but I am too impatient to wait 40-50 minutes in the morning for my breakfast to be ready. So instead I decided to make some pear muffins to help use up some of the amazing fresh pears I had. Now I can have a delicious, hot breakfast in only 20 minutes.

Oh my goodness, these muffins turned out so good! They are so moist and full of flavor. Seriously, my husband was drooling over the pictures as I am putting them in my post here! He is trying to encourage me to make a 3rd batch this week, I guess it & rsquos a good way to use up more pears.

To really incorporate the pear flavor and use up lots of ripe pears, I used pear sauce in these muffins along with a couple diced up pears. The pear sauce is what makes these muffins so moist and flavorful. I used a bunch of the pears that were getting too ripe, cored them, and then put them in the crockpot to slowly cook until they could be mashed up.

I didn't even take the skins off, they have lots of nutrients and flavor so I always leave them on when I make apple or pear sauce. You can remove them if you want but that takes so much time. If you don & rsquot want to make pear sauce, you can sub in applesauce and they will still taste like fall!

If you & rsquore ready to make some of the most delicious pear muffins, it & rsquos so easy! Start by whisking together 1 cup whole wheat flour, 1 cup all purpose flour, 1/2 cup brown sugar, 2 tsp baking powder, 1/2 tsp salt, and 1 tsp cinnamon.

Then dice up a couple pears, and toss them into the dry ingredients. Give them a little stir to incorporate them into the dry ingredients.

In a small bowl, whisk together 1/4 cup melted butter, 1/4 cup milk, 3/4 cup pear sauce, 2 eggs, and 1 tsp vanilla extract.

Pour the wet ingredients into the dry ingredients and stir just until combined. Seriously, if there are still some dry spots, it & rsquos okay, you don't want to over mix. I always think of the Alton Brown episode where he talks about the muffin method when I make muffins, stir only 10 times, then walk away.

Scoop the batter into your muffin cups. Then it's time to make your oatmeal crumb topping. I like to do this in a mini food processor. Put in 1/4 cup flour, 1/4 cup brown sugar, 1/4 cup pecans, and 1/4 cup cold butter. Spin it until the nuts are chopped and the butter is all crumbly in the dry ingredients. Then stir in 1/2 cup rolled oats.

Sprinkle the topping over the top of the muffin batter. I decided to use parchment paper muffin cups for these muffins since the parchment is much taller than normal muffin cup and holds the crumble topping in nicely.

To make the parchment paper muffin cups, I cut a sheet of parchment paper (I buy them in precut sheets to fit a cookie sheet cause they are awesome and I am kinda lazy) into 6 pieces then press the center of each piece into a muffin pan. Scoop in your batter and then sprinkle the crumb topping on top and you are ready to bake!

Bake at 375 degrees for 16-18 minutes. Then enjoy your hot cinnamon pear muffin with a delicious cup of coffee with caramel pumpkin syrup and you will be having a little fall party in your mouth & # 128578

I can & rsquot wait for the cool weather to come back and so I can enjoy more hot breakfasts like this & # 128578

Pear and Vanilla Crumble Muffins

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Stuck for something to put in the lunchbox? These scrummy, deliciously moist muffins will go down a treat.

4b.3b / extension / fiam / design / fiam_responsive / images / icon / serves.png "/> Makes 12

4b.3b / extension / fiam / design / fiam_responsive / images / icon / prep-time.png "/> Prep Time 10 minutes

4b.3b / extension / fiam / design / fiam_responsive / images / icon / cook-time.png "/> Cook Time 15 minutes

  • 2 cups flour
  • 4 tsp baking powder
  • Chelsea Chelsea LoGiCane cup ™ Low GI Sugar
  • 410 g can Wattie's Pear Quarters in Clear Fruit Juice, drained
  • 2 eggs
  • 1 cup milk
  • 1 tsp vanilla essence
  • 100 g butter, melted

  • Topping
  • 3 Tbsp Chelsea LoGiCane ™ Low GI Sugar
  • 2 Tbsp rolled oats
  1. Place 12 paper muffin cases into a muffin tray or grease a 12-hole muffin tray. Preheat oven to 200 ° C fan bake or 220 ° C conventional.
  2. Sift the flour and baking powder into a mixing bowl. Stir through Chelsea LoGiCane Low GI Sugar.
  3. Chop Wattie’s Pear Quarters into small pieces.
  4. Whisk together eggs, milk and vanilla essence. Make a well in the center of the dry ingredients and pour in the milk mixture with the melted butter and chopped pears. Fold ingredients together, being careful not to over mix. Fill paper cases with the muffin mixture.
  5. For the topping: mix Chelsea LoGiCane Low GI Sugar and oats together in a small bowl. Sprinkle a little over each muffin.
  6. Bake for 12-15 minutes, until the muffins are golden and spring back when pressed.

Made With

Pear Quarters in Clear Fruit Juice

Grown under the sun in the Hawke’s Bay orchards, Wattie’s pears are hand-picked and then packed at the peak of their flavor for natural goodness.

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Pear and Vanilla Crumble Muffins

Rate and Review

Reviews (17)

Helen Hall's Review | Rating

how much oats? you didn't list the quantity in the ingredients list!

Liz Maddox's Review | Rating

Hmm very yummy pear and vanilla muffins - great way of getting our five plus fruit a day.

Fay satherley's Review | Rating

Peach and weet-bix muffins are really yummy, also the apricot andalmond energy slice is delicious too.

Donna Lin's Review | Rating

Delicious and so easy to make :)

Sue carreyett's Review | Rating

I actually make these with raspberries straight from the freezer and they were delicious, lovely 'bit' to them, soooo yummy :-P

Sue carreyett's Review | Rating

I also sliced ​​them open while still warm and put a nob of butter on :-)

Dione Grant's Review | Rating

Awesome muffins - my boys loved them: ^). Going to try with peaches and maybe apples too

Charmaine jones's Review | Rating

yum so easy and fun to make

Carly McCall's Review | Rating

I switched to wholemeal flour and added an extra egg, came out perfect! Have made them with drained canned cherries, cinnamon and coconut also have found them brilliant for making use of the way too many feijoas coming off our trees. (A little crystallized ginger is good with feijoas). I also sprinkle the tops with toasted muesli and / or pumpkin seeds instead of the crumble mix. Since finding this recipe we haven't bought any biscuits or other baked goods: D

Hayley williams's Review | Rating

These muffins are easy and perfect for school lunches. My daughter loves to help make them, and always wants them in her lunch box. Great flavors too.

Mere Mansell's Review | Rating

Made them with peaches, absolutely delicious. Heated up with a sliver of butter. Will absolutely make this again.

Pear Crumble Muffins

The leaves are blanketing our entire deck with the tease that Fall is on the way. I couldn't be more ready! Fall is my favorite season. I am a sucker for those tiny galoshes lined up at our door, little gloves starting to make their appearance, and cute rain coats on little girls who love dancing in the rain. Good things just happen in Fall. The aromas of pumpkin, spice, and everything nice looms in the air, the cozy blankets start coming out, and the hum of the holidays begin. Plus, I met grant during a Fall evening, so I & # 8217m partial to the romantic feeling that Autumn brings. Oh! And I put up my first recipe, Apple Spiced Cupcakes with Maple Cinnamon Frosting, last Fall. So yes, good things definitely happen in the Fall! Like these Pear Crumble Muffins.

While my Instagram is pumpkin crazy, I wanted to put up these pear crumble muffins as my first Fall recipe of 2018. These pear crumble muffins are filled with Bosc pears, greek yogurt, fresh ginger, cinnamon, nutmeg, and brown sugar. Walnuts add an earthy crunch. The crumble is a sweet and crisp mix of brown sugar and cinnamon.

These muffins will get you ready for the change in season. And they make your house smell so warm and inviting. Best Fall Tip I have for you: Skip the holiday scented candles this year and just bake on!

Video: Easy Pear Muffins with Cinnamon Crumble (May 2022).