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My Pear Muffins with Hazelnut Streusel are lightly spiced and topped with a crunchy hazelnut crumble for the perfect snack for fall or a grab-and-go breakfast.
I created these muffins to deal with a couple of ripe Anjou pears hanging around my kitchen counter that clearly needed a purpose in life. These muffins are easy to prepare, I did not even peel the pears, and so I exchanged some leftover fruits for a kitchen bathed in the essence of autumn, I also got a good break from the deal. I recommend digging up your muffin tin for these… and don't worry about not having paper bags, muffins look prettier without them.
It's been a while since I made a batch of cupcakes, and these juicy pear cupcakes with their sweet cloud cover reminded me of what I've been missing. I care so much about buns and breakfast cakes and donut packages I forget how nice it is to take a home-made cupcake pan out of the oven, especially now that the weather is finally starting to match my mood.
The amount of sugar in this recipe is relatively low ~ just half a cup (plus 1/4 more cup for streusel topping) ~ so they're not one of those cupcakes disguised as cupcakes types. They are cozy, you could even say they are nutritious, and the kind of things you would feel good about eating at breakfast or snack. They would also be perfect for packing for work or school.
Don't despair if you didn't get a chance to catch one fresh out of the oven (the best!) Because they can quickly transform back to that soft state of steam with a few seconds in the microwave. A little butter would not be out of the question.
The best pears for baking
- The best baking pears tend to be Anjou, as I have used here, or Bosc. They both hold their shape well.
- Regardless of the pears you use, make sure they're ripe, but not too soft.
- Pears have a delicate flavor, so keep that in mind when using spices that can overpower them. I kept the spices light here: A hint of ginger, nutmeg, and allspice adds warmth and depth without competing too much with the juicy pears.
The walnut and hazelnut butter filling really makes this recipe special, I love the extra crunch it gives soft buns.
You can definitely use walnuts or walnuts if you prefer, but I think the pear and hazelnut combination looks perfect for fall. If you are allergic to walnuts, don't include them and perhaps add oatmeal.
Baking the Perfect Tall, Bakery-style Muffin ~
- Make sure your baking powder is fresh… Replace mine every six months to be sure.
- Fill your muffin tins almost to the top.
- Make sure your oven is fully preheated and that you have good, tall rolls.
- This recipe makes about 10-12 muffins, depending on how big you make them.
These are some of my favorite pear recipes on the blog ~
Pear Muffins with Hazelnut Streusel
Pear Muffins with Hazelnut Streusel ~ Lightly spiced pear muffins are topped with a buttery crunchy hazelnut streusel for the perfect fall snack or packed breakfast.
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Breakfast, Snack Course
Preparation time: 15 minutes
Cooking time: 25 minutes
Makes 12 cupcakes
For the streusel filling
- 1/2 cup all-purpose flour
- 3 tablespoons cold butter, cut into pieces
- 3 tablespoons of brown sugar
- 1/2 cup hazelnuts, chopped
- 2 cups all-purpose flour
- 1/2 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground allspice
- 2 teaspoons of baking powder
- 1/2 teaspoon of baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup of vegetable oil
- 3/4 cup buttermilk
- 2 teaspoons of vanilla extract
- 2 ripe pears, diced
Preheat oven to 350F. Butter a 12-cup muffin tin or line with muffin tin.
For the streusel filling, add the flour, brown sugar, and butter to a bowl and mix with your hands until they come together. Mix the hazelnuts and set aside.
Whisk together flour, brown sugar, cinnamon, ginger, nutmeg, allspice, baking powder, baking soda, and salt until completely mixed.
Add the eggs, vegetable oil, buttermilk, and vanilla extract in a separate bowl and mix until the mixture is smooth. Then add the dry ingredients to the wet ingredients and mix until the dough comes together and there are no dry pieces of flour left.
Add the chopped pears and carefully fold them into the dough.
Divide the dough into muffin tins. You want to fill each muffin cup almost to the top with the dough, leaving a little room for streusel coverage. The dough should make 10-12 muffins, but you can definitely make more like 12-14 smaller muffins by simply filling the cans a little less. Top with the streusel filling.
Bake the muffins for 20-25 minutes until they rise and are golden brown. Let cool for 10 minutes or so before removing the muffin tin.