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Pear Streusel Muffins

When I was in college, I spent my Summers working at a little beach-side cafe that sold healthy, whole food, including muffins that were baked fresh every morning. So began my love affair with muffins (seriously I ate one almost every day when I was at work).

After a few years of working there, I even started coming in early a few days a week to help with the baking. I used to love arriving when the sun was coming up, no one was on the beach except a few runners, and just taking in the smells of coffee brewing and muffins baking. I still love muffins and make various kinds regularly, but for some reason, this recipe takes me back. I think it is because these muffins taste so decadent that you feel like you bought them from a bakery.

Despite their decadent taste, they are still made with whole foods (read no guilt)! The pears keep them nice and moist and let the taste of all the spices come through. And who can resist a muffin smothered with sweet, nutty, crumbles? These are the perfect breakfast or snack to make for company, served with hot coffee or tea and lots of butter. Or you can just enjoy them yourself! I’m not really a morning person, but I can’t think of a better way to brighten a morning than warm muffins and a hot cup of coffee.

Pear Streusel Muffins

Author/Source:

Kim @ onceamonthmeals.com, adapted from The View From Great Island

Ingredients:

  • 0.5 cup maple syrup
  • 4 Tablespoons butter, softened
  • 1.5 cups pureed pear (about one large pear)
  • 0.5 cups buttermilk
  • 1 egg
  • 1 teaspoons vanilla extract
  • 1.5 cups peeled, chopped pear (about one large pear)
  • 1 cup white whole wheat flour
  • 1 cup quick cooking oats (or rolled oats pulsed in food processor)
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon cinnamon
  • 0.25 teaspoon nutmeg
  • 0.25 teaspoon all spice
  • 0.25 teaspoon ground ginger
  • 0.25 teaspoon salt

Streusel Topping

  • 0.25 cup white whole wheat flour
  • 3 Tablespoons sucanat (or brown sugar)
  • 0.25 cup rolled oats
  • 0.5 cup chopped pecans
  • 3 Tablespoons cold butter

August and September are the best months for pears, although they are widely available and fairly inexpensive year round.

Directions:

In a large bowl, beat together syrup, butter, pear puree, buttermilk, egg, and vanilla. Stir in chopped pears. In another medium bowl, whisk together flour, oats, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Gently stir dry ingredients into wet ingredients until just combined. Set aside. In a small bowl, whisk together all topping ingredients except butter (flour, sucanat, oats, and pecans). Cut butter into several pieces and cut into the topping mixture with a fork or your fingers until it forms a crumbly mixture of pea sized crumbs. Grease a muffin tin or line with paper liners and fill each 2/3 full. Crumble streusel topping evenly over each muffin. Bake at 350 degrees for 20-25 minutes (toothpick should come out clean).

Freezing Directions:

Completely cool muffins on a wire rack. Place in gallon freezer bag to store. Thaw to serve. Reheat and top with butter if desired.

Servings: 12

 

**conversion chart image provided by Erik Spiekerman

8 Responses to “Pear Streusel Muffins”

  1. Chelsea says:

    This looks so good. I never know how to bake with pears, but I love the idea of using them pureed.

  2. Rhonda says:

    What is o.5 measurement?

    • kim says:

      0.5 is the decimal equivalent of 1/2. Please see the equivalent chart at the bottom of this post if you’re unfamiliar with decimal amounts.

  3. Karen says:

    I prepared these muffins as is and they are fabulous! I ran out of streusal topping for the last few muffins and they’re still delicious. I also think they would be great with peaches instead of pears. I will definitely make these again!

  4. Sally says:

    I made the muffins today and first let me say that they are yummy. I substituted some homemade applesauce for the pear puree and it was fine. BUT… please check the recipe card. The recipe card states that this will make 2 muffins. (which I didn’t notice until later) I saved and changed to serve 2 people. The recipe card then said it would make 4 muffins. I figured I would at least make 8 so I doubled the recipe. I now have 24 muffins plus an 8″ cake. Glad we like them ;-) So, 2 issues: The original recipe card should state 12 muffins AND the formulas need to be checked so that they reflect a change in the amount of ingredients when you change the number of servings. Typing doesn’t always translate tone well so please take this as a friendly assist. I really appreciate all of your work to provide these menus.

    • kim says:

      Thanks for trying to help out. But we do run into issues with baking recipes like this one that include only one egg. Since eggs can’t be divided, our formulas are set to not divide beyond one egg. We assume that even if you’re only cooking for one or two people, you won’t mind a few extra muffins, especially since whole foods menu only includes 3 breakfasts. So the formula is correct, the change that needs to be made is the card should read “servings” instead of “muffins.” I will make sure that is changed on this menu and correct in the future.

  5. jaci says:

    Made these tonight for my boys breakfast for the next few days…..so yummy…I didn’t have buttermilk to I just used a splash of regular milk…and I also mis-read and only bought 1pear to puree. And none to chop so i chopped up an apple….so good!

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