Let’s be honest, there’s nothing like a ripe pear: juicy, subtly sweet, with a soft yet firm texture that you just can’t get anywhere else.
There’s also nothing like a light muffin that’s loaded with a cinnamon streusel on top, with the addition of oats. Because doesn’t every good muffin have a bed of streusel on top?
So glad you agree.
Which is one of the many reasons you’re about to fall in love with this easy vegetarian breakfast recipe. It’s easy, seasonal, and a delicious way to mix up your breakfast routine. Now, let me show you how it’s done…
This recipe has a whole lot of basic ingredients that I’m sure are in your pantry right now!
Like, all-purpose flour, granulated and brown sugars, butter, eggs, vanilla extract…
The two ingredients you want to be sure you have are Bartlett Pears (ok, was that obvious?) and plain yogurt. The yogurt will add a healthy dose of moisture to the muffins, keeping their texture light, moist, and delectable.
HOW TO MAKE PEAR MUFFINS
If you love recipes that require little effort, this is for you!
Nobody’s got time for an elaborate muffin recipe on a Saturday morning, especially when you’ve got to get right back in bed with their morning coffee and binge on Netflix. Right? I know you feel me.
Or, you know, if there are children involved, and they’re hangry.
Either way, when breakfast is needed ASAP, like, immediately, these muffins will be your saving grace!
There are a few steps to making the recipe.
First, you’ll want to prep the streusel. You want to do this first so that it can “dry” a bit and remain in those big, texture-loaded clumps that we know and love when streusel is involved.
Then, whisk together the dry ingredients so they’re ready to have the wet ingredients added to them.
Then, you guessed it, whisk together the wet ingredients until combined. Mix the wet ingredients into the dry just until combined and gently fold in the oats and pears to the combined mixture.
Be careful to not overmix the batter so the texture of the baked muffins remains soft and fluffy.
Scoop the batter into the muffin tin, about 3/4 of the way full. Top with a generous helping of the cinnamon oat streusel and bake away until the tops bounce back with lightly touched.
About that Streusel…
Where are my streusel lovers at? You know, the crunchy, sweet topping on muffins that’s best when it’s loaded on top? I’m talking overflowing with chunks of sweetness.
Yeah, well this pear muffin recipe basically BEGS for an oat streusel on top.
Oats + Streusel is truly a match made in heaven.
The oats add an additional texture component – hi, crunch! It’s totally fitting since there are oats inside the muffin, too.
And the cinnamon everywhere. Everywhere. It’s the best. Talk about warm cozy feelings from muffins. The. Best.
Speaking of warm, serving pear muffins warm is a MUST. Slather on a little butter if that’s what you like to do, and savor each and every last drop.
More Homemade Muffin Recipes:
- Mini Pumpkin Coconut Muffins
- Banana Carrot Muffins
- Small Batch Banana Chocolate Chip Muffins
- Pumpkin Spice Muffins with Pecan Crumble
- Apple Cider Streusel Muffins
Get the Recipe Pear Muffins with Oat Streusel
- 1 Bartlett pear, peeled and diced
- 1 cup all-purpose flour + 1 tsp, for pears
- 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/2 cup melted butter, cooled
- 2 eggs, room temperature
- 1/2 cup plain yogurt, room temp-ish, let sit on counter once you start the recipe
- 1/2 tsp vanilla extract*
- 3/4 cups old fashioned oats
- Prep the Streusel: Combine the streusel ingredients (melted butter, flour, oats, brown sugar, and cinnamon) in a bowl and stir to combine with a fork – this will help keep clumps. Set aside.
- Muffins: Preheat the oven to 350°F. Line 12 muffin tins or rub with nonstick oil. Toss the diced pears with 1 teaspoon flour to prevent them from sinking to the bottom of the muffin.
- In a large bowl, stir together the all-purpose flour, baking soda, baking powder, salt, cinnamon, granulated sugar, and brown sugar. Set aside.
- Whisk together melted butter (it should have cooled slightly as to not cook the eggs), eggs, yogurt, and vanilla. Pour the wet ingredients into the flour mixture and stir until slightly combined. Add the oats and diced pear, stirring until just fully combined. Lumps are OK – you don’t want to overmix the batter. Divide the batter evenly among the muffin tins, filling them about 3/4s full.
- Evenly divide the oat streusel among the muffins, gently pressing it down on top of the muffins. Bake for 18-20 minutes until muffins bounce back slightly when tapped, and/or when the internal temperature reaches 190°F. Let cool slightly, and serve warm for best results.