Description
These Pear Walnut Streusel Muffins are a delightful combination of tender, moist muffin batter studded with juicy diced pears and crunchy walnuts, topped with a buttery cinnamon streusel. Perfect for breakfast or a cozy snack, they offer a sweet, nutty flavor with a satisfying crumb and crumbly topping.
Ingredients
Scale
Muffin Batter
- 2 cups (250 grams) all-purpose flour
- 2 medium ripe pears, peeled, cored, and diced
- 1 cup (120 grams) chopped walnuts
- 3/4 cup (150 grams) brown sugar
- 1 teaspoon ground cinnamon
- 2 teaspoons baking powder
- 2 large eggs
- 1/2 cup (120 milliliters) milk
- 1 teaspoon vanilla extract
- 1/2 cup (115 grams) butter, melted
- 1/2 teaspoon salt
Streusel Topping
- 1/2 cup (65 grams) all-purpose flour
- 1/4 cup (50 grams) brown sugar
- 1/2 teaspoon ground cinnamon
- 2 tablespoons (30 grams) cold butter, cubed
- 1/4 cup (30 grams) chopped walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or grease the cups to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, brown sugar, baking powder, ground cinnamon, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, beat the eggs and then mix in the milk, vanilla extract, and melted butter until smooth.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir gently with a spatula or wooden spoon until just combined, taking care not to overmix to keep the muffins tender.
- Prepare Streusel Topping: In a small bowl, combine the flour, brown sugar, and ground cinnamon. Add the cold cubed butter and use a pastry cutter or your fingers to mix until the mixture becomes crumbly. Stir in the optional chopped walnuts for extra texture.
- Add Pears and Walnuts: Gently fold the diced pears and chopped walnuts into the muffin batter, distributing them evenly without overmixing.
- Fill Muffin Cups: Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full to allow room for rising. Sprinkle the streusel topping generously over each muffin.
- Bake: Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are lightly golden.
- Cool: Remove the muffins from the oven and let them cool in the tin for 5 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- Make sure not to overmix the batter to keep the muffins light and tender.
- For an extra nutty flavor, toast the walnuts lightly before adding them to the batter and streusel.
- You can substitute pears with apples if desired for a different fruit flavor.
- These muffins freeze well; store in an airtight container for up to 2 months and reheat before serving.
- Use ripe pears for optimal sweetness and moisture in the muffins.
