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Jump to RecipeThese Pear Muffins with Crumble Topping are a real treat. Moist muffins packed full of pear get topped with a streusel/crumble resulting in a fabulous texture contrast. These will fill your kitchen with lovely smells and are a great way to use up leftover pears, or if you find yourself with a few too many!
The muffin recipe is really simple and doesn’t contain any wild ingredients. Likewise, the streusel/crumble topping is made with flour, oats, brown sugar and butter. These ingredients each contribute something lovely to the topping, so try not to sub for alternatives!
For any muffin recipe, we keep moisture high and stirring low for the best texture. Absolutely minimal stirring is critical for a moist muffin. If you find your muffins are often dry, this is likely where you’re going wrong. Stir until everything is only just combined, then get them in the oven ASAP! Feel free to sub the pear for a similar fruit: apples work just as well. These will keep for a few days in an airtight container, making them a great grab and go breakfast or lunchbox snack. That said, eating them warm not long out of the oven is an unrivalled experience.
I recommend using only a wooden spoon to mix the muffin batter, and you’ll only need one bowl. I weigh everything directly into one large mixing bowl (a Pyrex one is a great choice for most baking recipes). Ensure the butter has cooled a little before adding to prevent the eggs from cooking. These muffins are the perfect balance of crisp and moist. As a pear muffin, they’d be great, but the addition of the crumble/streusel topping results in a true joy.
TIPS FOR the best Pear Muffins with Crumble Topping
- Moisture: These contain milk, egg, oil and melted butter for moisture. All are needed to prevent the worst sin: dry muffins.
- Mixing: Prevent dense/dry muffins by sticking to a wooden spoon and mixing until only *just* combined.
- Pears: Make sure these are ripe but not over-ripe/mushy. Chop them into a fairly small dice (1-2cm) so that there is some texture but they’re not too ‘chunky’.
- Crumble Topping: This should look like sand. A fairly dry texture results in crumbly, crisp muffin tops!
- Bake Time: Put them into the oven at a relatively high heat and LEAVE THEM ALONE. No turning, no checking, just let them do their thing until they look totally golden.
The recipe below makes 6 muffins, but of course, feel free to double it (I use a 6 hole muffin tin – like these ones)! These Pear Muffins with Crumble Topping are great for so many occasions, but for more muffin recipes, check out these Orange Drizzle Glazed Breakfast Muffins or these Bakery Style Blueberry Muffins. For videos, check my Instagram. I also have plenty more muffin and brunch inspiration on the blog!
Pear Muffins with Crumble Topping
Ingredients
- 165 g Plain Flour
- 110 g Granulated Sugar
- 1 tsp Baking Powder
- 30 ml Vegetable Oil
- 1 Medium Free Range Egg
- 1 tsp Vanilla Extract
- 50 g Unsalted Butter Melted
- 75 ml Milk
- 2 Pears Peeled and Diced
For the Crumble Topping
- 1 tbsp Butter
- 2 tbsp Light Brown Soft Sugar
- 3 tbsp Rolled Oats
- 2 tbsp Plain Flour
Instructions
- Preheat the oven to 200C/180C Fan/Gas 6. Line a 6 hole muffin tin.
- Prep the pears by peeling and dicing to about a 1-2cm
- In a large bowl, combine the flour, sugar and baking powder. Make a well, and pour in the liquid ingredients (milk, butter, oil, vanilla and egg). Stir gently with a wooden spoon until just combined. Add in the chopped pear and stir together. Scoop into the lined muffin tin, filling to about 2/3rds full.
- Make the crumble topping by combining all ingredients in a small bowl and sprinkle over the muffins.
- Bake 15-18 minutes – until the muffins are golden and a skewer inserted comes out clean!
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