Spiced Vanilla Pear Streusel Muffins

The secret to these ultra moist Spiced Vanilla Pear Streusel Muffins? Read on to find out!

Spiced Vanilla Pear Streusel Muffins. I know that’s too many descriptives. But I needed all those words to get across the deliciousness of these muffins. As it is I left out the words walnuts, buttermilk, nutmeg…and delicious. All of which should really be in the title as well. But as long as you make these, I don’t care what you call them.

These are based on my Pumpkin Streusel Muffins which are now at the top of my best muffins of all time list. These pear muffins are vying for a spot on that list.

I’ve discovered baby food in a big way. There are so many used for this stuff—and the cute little empty plastic containers are like mini Tupperware. It’s the secret to these moist and delicious muffins. Who knew?

Let me just say a couple of things. Chunks of ripe pear in a muffin are a really good thing. And large walnut pieces are too. They toast up nicely hanging out there on top of the muffins, and the flavor really pops. These muffins fall apart in your mouth, and sometimes in your hands, so don’t grab one to eat as you drive to work, unless you’re have a really cheap mechanic. Sit and enjoy them in a civilized way, like I do, at my computer. (I have a cool little brush that gets out all the crumbs.)

3 from 1 vote

Spiced Vanilla Pear Streusel Muffins

Author Sue Moran


For the muffins

  • 1/2 stick butter softened
  • 1/2 cup sugar
  • 1/4 cup packed brown sugar
  • 1 container 3.5 oz Gerber Stage 2 Pears
  • 1/2 cup buttermilk
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 ripe pear peeled and chopped
  • 1 cup all-purpose flour
  • 1 cup oat flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp allspice
  • 1/4 tsp nutmeg
  • 1/4 teaspoon salt

For the streusel topping

  • 1/4 cup oat flour
  • 3 tablespoons brown sugar
  • 1/4 cup rolled oats
  • 1/2 cup roughly chopped walnuts
  • 2-3 tablespoons cold butter


  • Set your oven to 375, and spray a muffin pan or use paper liners
  • Mix together your streusel topping. Using your hands, cut the butter into the other ingredients until it feels crumbly and the butter is fully incorporated. Set aside.
  • Toss the dry ingredients in a bowl and set aside.
  • Cream the butter and sugars, then beat in the eggs.
  • Then add in the pear puree, buttermilk and vanilla.
  • Add the dry ingredients to the wet, along with the pear chunks. Stir to combine and fill 10 muffin cups.
  • Sprinkle lots of streusel topping on each muffin and bake for 20 minutes until a toothpick comes out clean.
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.


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  • Reply
    October 29, 2011 at 6:51 pm

    i worked for beech-nut for two years, and in that time, i learned how to sneak baby food into any number of goodies–it’s an amazing ingredient!

  • Reply
    Louise @ cosmetic bee
    October 29, 2011 at 2:32 am

    This sounds incredibly delicious! I will definitely try it out! Thanks for sharing this recipe.

  • Reply
    October 28, 2011 at 1:11 pm

    delightful & tasty appetizing streusel muffins! yummie,…:)

    You have a cool foodblog! Many greetings from a fellow foodie from Belgium!

  • Reply
    October 27, 2011 at 11:12 pm

    Pear and vanilla is a beautiful combo…and these are some beautiful muffins. I always made my own baby food, but even now…6 years since I last had to make it…I use my little “baby food food processor” to blend little batches (like that pear). I think I may have to make these soon to satisfy the craving!

  • Reply
    October 27, 2011 at 1:38 pm

    Love, love these types of muffins. The use of the baby food to help create the streusel is awesome.


  • Reply
    October 27, 2011 at 11:15 am

    These sound delicious. Perfect for this time of year. Interesting addition with the baby food. I often add all types of fruit and vegetable purees to muffins. I think you’re onto something!

  • Reply
    October 27, 2011 at 3:19 am

    Man these look ah-maz-ing!!! Great photos, too!!!

  • Reply
    October 27, 2011 at 2:17 am

    These sound delicious. You cracked me up with the baby food. Do you have a baby in the house right now? Or were you just looking for a different flavor? I’m thinking that I’d be more likely to add another adjective to the title and try the applesauce that is always in my fridge for the kids. ha ha. Or maybe I’m just lazy about buying another item.

  • Reply
    Sarah (Snippets of Thyme)
    October 27, 2011 at 1:05 am

    So funny about the baby food. I love how it is now coming in these squirt tubes! Those muffins look so delicious. Perhaps I should bring these to our relatives for Thanksgiving! And…I sure could use one of those little computer crumb brushes. It’s getting pretty bad…

  • Reply
    October 26, 2011 at 4:38 pm

    These look great, I’d never heard of Streusel Topping – there are soo many things I could use it on! Fruit baby-food is my guilty secret now I don’t have to feel guilty it is a genuine bakery staple! GG

  • Reply
    Shu Han
    October 26, 2011 at 8:55 pm

    aw that is so cute, that you used baby food! the streusel topping sounds so good!

  • Reply
    October 26, 2011 at 7:29 pm

    Yum! Cute that the recipe calls for baby food. =D

  • Reply
    October 26, 2011 at 4:57 pm

    Speaking of photographs, what camera and lens are you using? Your close up pictures are beautiful.

  • Reply
    October 26, 2011 at 4:56 pm

    Wow, Sue. When are you going to open a bakery or publish a cook book? Your baked goods look to pretty to eat and the photographs are seriously magazine quality.

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