Pear Streusel Muffins

Let's Cook

Ingredients

12 servings
  • 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
  • 3 tablespoons Sucanat
  • ¼ cups Quick Cooking Oats #2
  • ½ cups chop Pecans
  • 3 tablespoons Butter

Freezer Containers

Supplies

  • Muffin Tins
  • Muffin Liners

Directions

In a large bowl, beat together syrup, butter, pear #1 (puree), buttermilk, egg, and vanilla. Stir in chopped pears #2. In another mixing bowl, whisk together flour #1, oats #1, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Gently stir dry ingredients into wet ingredients until just combined. In a separate bowl, whisk together all topping ingredients except butter (flour #2, sucanat, oats #2, 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. Line muffin tin 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

In a large bowl, beat together syrup, butter, pear #1 (puree), buttermilk, egg, and vanilla. Stir in chopped pears #2. In another mixing bowl, whisk together flour #1, oats #1, baking soda, baking powder, cinnamon, ginger, nutmeg, allspice, and salt. Gently stir dry ingredients into wet ingredients until just combined. In a separate bowl, whisk together all topping ingredients except butter (flour #2, sucanat, oats #2, 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. Line muffin tin 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). Completely cool muffins on a wire rack. Divide among indicated number of freezer bags. Label and freeze.

Serving Day Directions

Reheat in microwave for 1 minute.

Nutritional Information

Not Available

About This Recipe

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.

Meet The Cook

Cooking is one of Kim's passions, and she loves to hunt for recipes, experiment with them, and share them. The journey of pregnancy, nursing, and introducing food to babies led Kim to whole foods (or “real food”), and she is still enjoying the journey. When she’s not in the kitchen, she enjoys dating her husband, playing with her boys and reading.

Published:

OAMM Cook Kim

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