Pear Streusel Muffins

Teresa Ambra

Pear Streusel Muffins are sensational. These scrumptious muffins include Icelandic yogurt and pears to keep them moist. Several spices amp up the flavors without overwhelming the muffins. Streusel Topping adds texture and the glaze adds extra sweetness. These marvelous muffins are terrific for a weekend, company or holiday breakfast.

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Prep Time 40

Cook Time 20

Total Time 1

Course Breads, Rolls and Muffins, Breakfast

Cuisine American

Servings

Calories 299 kcal

Equipment

1 12-tin regular muffin pan
1 6-tin regular muffin pan
1 large mixing bowl
1 wooden spoon
1 small mixing bowl
1 small bowl
1 whisk
1 fork
measuring cups
measuring spoons

Ingredients

STREUSEL TOPPING:

1/3 cup light brown sugar packed
1 tbsp. granulated sugar
1 tsp. ground cinnamon
1/4 cup salted butter (1/2 stick)
2/3 cup UNBLEACHED all-purpose flour (bleached flour toughens baked goods)

MUFFIN BATTER:

1/2 cup salted butter softened (1 stick)
1/2 cup light brown sugar packed
1/4 cup granulated sugar
2 large eggs
5.3 oz. container vanilla Icelandic yogurt (skyr) or use Greek yogurt
2 tsp. vanilla extract
2 cups UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1/2 tsp. ground cinnamon
1/8 tsp. allspice
1/8 tsp. ground cloves
3 tbsp. heavy whipping cream or half-and-half
2 cups pears peeled and finely diced

GLAZE:

1 1/2 cups powdered sugar
1/2 tsp. vanilla extract
2 tbsp. half-and-half or heavy whipping cream (or about 1 1/2 tbsp. for thick icing)

Instructions

STREUSEL TOPPING:

In a small mixing bowl, combine all the ingredients with a fork.
The mixture will be crumbly.
Set aside.
Preheat oven to 425°.
Grease muffin tins or line muffin pans muffin liners.
Spray each muffin liner with cooking spray.
Set aside.

MUFFIN BATTER:

In a large mixing bowl combine butter, sugars, eggs, yogurt, and vanilla and mix with an electric mixer about a minute or two until light and fluffy and air has been whipped up into the batter.
Add baking soda, baking powder, cinnamon, cloves, allspice, salt and whipping cream and beat until smooth.
Stir in flour and pears with a wooden spoon until ingredients are just moistened.
Don’t overmix the batter.
Spoon the muffin batter into prepared muffin tins all the way up to the top.
Crumble the crumb topping over each muffin and press the topping down gently into the muffins.
Bake for 5 minutes at 425°.
Adjust heat to 350° and bake for 15-19 more minutes or until a toothpick inserted in the center comes out clean.

GLAZE:

Whisk all of the ingredients together.
Allow muffins to cool about 10 minutes in muffin tins.
Remove muffins from baking tins and place on wire rack.
Drizzle glaze over muffins.

Notes

NOTE: You want a very thick glaze otherwise it dissolves into the muffins. Start with 1 1/2 tablespoons of half-and-half or heavy whipping cream. Add more ONLY if needed to stir.

NOTE: If possible, locate vanilla Skyr Icelandic yogurt rather than regular Greek yogurt since it is much thicker and provides a better consistency to the muffins.

NOTE: You can pipe the icing over top of the muffins if desired.

Nutrition

Calories: 299kcalCarbohydrates: 48gProtein: 4gFat: 11gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 50mgSodium: 266mgPotassium: 102mgFiber: 1gSugar: 30gVitamin A: 358IUVitamin C: 1mgCalcium: 64mgIron: 1mg

Keyword breakfast, muffins, pear streusel muffins, pears

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