Pear Streusel Muffins

Not a morning person? Try these coffee-cake like muffins with your morning cuppa. They're healthy, but sure to get you out of bed and smiling.
12 Servings Recipe By Pin Print
Pear Streusel Muffins

Ingredients

  • ½ cups Maple Syrup
  • 4 tablespoons soften Butter
  • 1 ½ cups peel and mash Pears #1
  • ½ cups Buttermilk
  • 1 individual Egg
  • 1 teaspoon Vanilla Extract
  • 1 ½ cups peel and dice Pear #2
  • 1 cup White Whole Wheat Flour #1
  • 1 cup Quick Cooking Oats #1
  • 1 teaspoon Baking Soda
  • ½ teaspoons Baking Powder
  • ½ teaspoons Cinnamon
  • ¼ teaspoons Ginger, Ground
  • ¼ teaspoons Nutmeg
  • ¼ teaspoons Allspice, Ground
  • ¼ teaspoons Salt
  • ¼ cups White Whole Wheat #2
  • ¼ cups Quick Cooking Oats #2
  • ½ cups chop Pecans
  • 3 tablespoons Butter

Freezer Containers

Supplies

  • Muffin Tins
  • Muffin Liners
  • Labels

Nutritional Information

  • Not available.

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a large bowl, beat together syrup, butter, pear #1 (puree), buttermilk, egg, and vanilla.
  2. Stir in chopped pears #2.
  3. In another mixing bowl, whisk together flour #1, oats #1, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
  4. Gently stir dry ingredients into wet ingredients until just combined.
  5. In a separate bowl, whisk together all topping ingredients except butter (flour #2, sucanat, oats #2, and pecans).
  6. 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.
  7. Line muffin tin with paper liners and fill each 2/3 full.
  8. Crumble streusel topping evenly over each muffin.
  9. Bake at 350 degrees for 20-25 minutes (toothpick should come out clean).

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a large bowl, beat together syrup, butter, pear #1 (puree), buttermilk, egg, and vanilla.
  2. Stir in chopped pears #2.
  3. In another mixing bowl, whisk together flour #1, oats #1, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt.
  4. Gently stir dry ingredients into wet ingredients until just combined.
  5. In a separate bowl, whisk together all topping ingredients except butter (flour #2, sucanat, oats #2, and pecans).
  6. 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.
  7. Line muffin tin with paper liners and fill each 2/3 full.
  8. Crumble streusel topping evenly over each muffin.
  9. Bake at 350 degrees for 20-25 minutes (toothpick should come out clean).
  10. Completely cool muffins on a wire rack.
  11. Divide among indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Reheat in microwave for 1 minute.

8 Comments

Join the discussion
    1. 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.

  1. 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!

  2. 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.

    1. 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.

  3. 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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