I have one more photo I would like to share with you from this past weekend:
I can’t believe she spent the entire day with the pacifier in her mouth! A flower girl with a paci…
But, this is not about her pacifier (and my aversion toward it – yuck!); this post is about the pint-sized member of this family and her love for pears.
I mentioned here that from the time that we introduced solids to her, she was hooked on pears. By the time she turned a year old, she was picking them from the tree in our backyard (the branches were crawling on the ground and so was she) and eating them with the skin on.
This particular recipe came about as she and I were picking the last of the pears this past fall. I wanted to make a pear crumble because that is my favorite dessert with pears, but I also wanted something different. And since I had made an apple pie muffin the week before, it dawned on me that I could just make a pear crumble into a muffin!
I know… Not like it’s never been done before, but I had never seen it, so for an instant there I thought I was a genius! Then Google told me that it’s been done at least 80,000 times…whatever! I still went ahead and made it all on my own without looking at any of those other recipes… take that allrecipes people!
These are amazing! No really, they are delicious. Sweet, moist, and real fluffy!
I have been playing around with this recipe for a few months now and I think I finally got it. It was the yogurt…the plain, and not the flavored yogurt, really did it this time. I had used flavored yogurt in the past and that was just too much; you couldn’t taste the pears. This worked much better.
Pear Crumble Muffins
You will need:
For the Fruit:
- 2 Bosc or Anjou pears, peeled, cored, and chopped
- 2 tablespoons of flour
- 1 teaspoon nutmeg
For the Batter:
- 2 cups of AP flour
- ½ cup sugar
- 3 teaspoons baking powder
- ½ teaspoon salt
- ¼ teaspoon cinnamon
- 1 cup plain yogurt
- 1 large egg
- ¼ cup vegetable oil
- 3 tablespoons milk
- 1 teaspoon pure vanilla extract
For the Topping:
- 3 tablespoons flour
- 3 tablespoons light brown sugar
- ½ teaspoon cinnamon
- 2 tablespoons cold butter
- Preheat oven at 375.
- Combine the flour and nutmeg in a medium bowl.
- Pour in the chopped pears and toss to combine. Set aside.
- In a large mixing bowl combine the flour, sugar, baking powder, salt and cinnamon.
- In a separate bowl, whisk together the yogurt, egg, oil, milk and vanilla.
- Stir into the dry ingredients until just moistened.
- Stir in the pears.
- Fill greased or paper-lined muffin cups 2/3 full.
- In a small bowl prepare the topping by combining the flour, brown sugar and cinnamon.
- Chop in the butter and mash it all together with a fork until crumbly.
- Sprinkle the crumble over the muffin batter.
- Bake for 25 minutes.
- Cool for a few minutes before removing the muffins from the pan to a wire rack.