Pear and Granola Muffins
Aug 28, 2011
The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
- Servings
- Makes 12
- Prep time
- 20 minutes
- Total time
- 20 minutes
- Course
- Breakfast and Brunch
Ingredients
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 cup plain low-fat yogurt
- 2 tablespoons unsalted butter melted
- 2 D'Anjou pears (2 cups) peeled and cut into 1/4-inch dice
- 1/2 cup granola
- 1/4 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon salt
- 3 tablespoons chilled unsalted butter
Instructions
-
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
-
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
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Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
-
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.