Description
Delight in these moist and flavorful Cinnamon Pear Muffins with a crunchy walnut topping. Perfectly spiced with cinnamon and sweetened with ripe pears and brown sugar, these muffins bake to golden perfection for a comforting breakfast or snack.
Ingredients
Scale
Muffin Batter
- 2 cups (240 g) all-purpose flour
- 3/4 cup (150 g) packed brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup (120 ml) milk
- 1/2 cup (115 g) butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 2 medium ripe pears, peeled and diced
Walnut Topping
- 1/2 cup (60 g) chopped walnuts
- 1/4 cup (50 g) brown sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare your muffin tin by greasing it or lining with muffin cups.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, brown sugar, ground cinnamon, baking powder, and salt until combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs, then mix in the milk, melted butter, and vanilla extract until smooth.
- Mix Batter: Pour the wet mixture into the dry ingredients and fold gently. Then fold in the diced ripe pears carefully to distribute evenly without overmixing.
- Prepare Walnut Topping: In a small bowl, combine chopped walnuts, brown sugar, and ground cinnamon to create the streusel topping.
- Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full. Sprinkle the walnut topping evenly over each muffin.
- Bake: Bake in the preheated oven for 18-20 minutes or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use ripe pears for the best natural sweetness and moisture.
- Do not overmix the batter to keep muffins tender.
- For a dairy-free option, substitute milk with almond or oat milk and use a dairy-free butter alternative.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
