Last week, I had some pears that needed to be used and remembered this muffin recipe I had printed off a blog a long time ago. I also had some yogurt and homemade granola on hand. It ended up being the perfect after school snack for my little troop! The muffins were moist, delicately flavored and just wonderful! My boys loved them. In fact my youngest (21 months) kept climbing onto the table, lifting the lid (it is lightweight plastic) off the cake plate and helping himself to more! It was pretty funny to see his smug face as he walked away clutching a muffin in his chubby little hand. He was so proud of his new found independence!! I didn’t have the heart to stop him even though he was tracking muffin crumbs all over the place. I have come to accept that babies are just messy, aren’t they?!
Whole Wheat Pear Granola Muffins
Submitted by Melanie~ recipe from Cuisine Nie
3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 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 (2 cups) D’Anjou pears, peeled and cut into 1/4-inch dice
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 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 (2 cups) D’Anjou pears, peeled and cut into 1/4-inch dice
Crumb topping:
1/2 cup granola
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
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter
Directions
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 pears.
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 pears.
Crumb 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.
{ 8 comments… read them below or add one }
Yummm. sounds very good indeed! Good to see pears in baking.
Can’t wait to try these- they look awesome! I loved the story about Cannon! I can totally imagine him doing that – it was so fun having him over here that day. What a sweetheart!
They sound delicious! I have to ask…where did you get that cute covered cake plate? I would LOVE one with a lightweight lid!
Hi Mary Jane,
I do love that lightweight covered cake plate. The lid is made of plastic. Perfect for little people. I got it at a kitchen supply store called Orson Gigi in Salt Lake Ciy UT. I think it was about $20 total! It was a super buy and they had lots at the time.
I just found your blog, looks good!
Thanks Melanie, I will try to find one! And thank you for the nice comments on my blog…it made my day!
This sounds so good, I never bake with pears but that's gonna change! Great recipe!
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