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.)
Spiced Vanilla Pear Streusel Muffins
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.