Sometimes I like to bake just so my house smells so good I’ll never want to leave. It’s like a scented candle, but the bonus is you get to eat the end results! I’m pretty sure my neighbors smelled these muffins baking. I’m surprised I didn’t have a line out the door wanting to be taste-testers. Good thing too because they would have eaten all of my delicious muffins. And trust me when I say once you’ve tried these, you won’t want anyone stealing even a bite of them from you!
Spiced Pear Muffins with Crumb Topping
Ingredients
Muffin Batter
1/2 cup packed brown sugar
1/4 cup white sugar
1 stick unsalted butter, softened
2 eggs
1 teaspoon vanilla extract
1 cup all-purpose flour
1 cup whole wheat flour
2 teaspoons baking powder
1/2 teaspoon ground ginger
2 teaspoons cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon salt
1/2 cup milk
2 medium pears, unpeeled and chopped
1/4 cup chopped candied ginger
Crumb Topping
1/3 cup sugar
1/4 cup all-purpose flour
2 tablespoons butter, cut into bits
1 teaspoon ground cinnamon
Instructions
Preheat your oven to 400 degrees.
Place muffin cups in muffin tin & set aside.
In a stand mixer or large bowl cream together sugars and softened butter until fluffy {about 1 minute}. Add the eggs and vanilla, and mix until combined.
In a medium bowl, mix flour, baking powder, spices, and salt. With your stand mixer on low speed, slowly mix 1/2 of the flour mixture into the sugar mixture, then add 1/2 of the milk. Repeat this step with remaining flour mixture & milk, stirring only until the mixture is incorporated. Do not over mix! Fold candied ginger and diced pears into the batter.
In a separate bowl, mix together the ingredients for the crumb topping with your fingers {or a fork if you don’t like to touch your food} until nice and crumbly. Is crumbly even a word? Hmm.
Divide the batter between the muffin cups. If you have major OCD like me, use a 3 tablespoon cookie scoop to fill your muffin tins, if you don’t, just fill the tins 2/3rd of the way full and sprinkle with crumb topping mixture.
Bake spiced pear muffins for 18 minutes minutes, turning pan once about halfway through baking. Muffins are done when a toothpick inserted in the middle comes out clean. Take muffins out of oven, lock your doors so your neighbors can’t get in and let cool before gobbling up.
*Makes 1 dozen muffins
Laura says
I made these when I got home from running errands today. You’re so right about them. So delicious and they really did make the house smell wonderful. Another keeper recipe. Thanks!
Mavis Butterfield says
Awesome! I’m glad you liked them. 🙂
kelly says
Hello,
These look very yummy, but I was wondering how many muffins the recipe makes?
Thanks
Mavis Butterfield says
One dozen. 🙂
Pat says
I used ice cream scoop and got 18.
Arden says
I had never baked anything with pears and decided to try these. The muffins turned out moist and tasty. I reduced the total amount of sugar to less than 1/2 cup that was perfect for me. I only used brown sugar. I reduced the temperature to 350 and baked a jumbo size muffins, probably 10 minutes. At the end, everything worked out for me. Thank you for this recipe.