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Pear Pecan Muffins with Oat Pecan Crumble

pear pecan muffins oat pecan crumble

These Pear Pecan Muffins topped with an Oat Pecan Crumble are super moist and full of warm, tasty spices and they freeze well – perfect for a mid-morning snack or breakfast on the go!

Ingredients

Scale

Muffins

  • 1 cup vegetable oil
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 3 eggs
  • 2 ½  cups pears – peeled, cored and chopped
  • 1 cup chopped pecans
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Oat Pecan Crumble

  • 1 cup all-purpose flour
  • 1 cup old fashioned oats
  • 1 cup light brown sugar
  • 1 ½  teaspoons salt
  • 1 ½ teaspoons baking powder
  • 10 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
  • 1 cup chopped pecans

Instructions

  1. Preheat oven to 350°F. Line two standard muffin pans with paper baking liners and set aside.
  2. In a mixer, combine oil, granulated sugar, dark brown sugar and eggs, beat well.
  3. Stir in pears, pecans and vanilla.
  4. In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
  5. Stir dry ingredients into the pear mixture; mix well.
  6. Spoon batter into prepared muffin pans.
  7. For the crumble, in a small bowl, combine flour, oats, brown sugar, salt and baking powder.
  8. With a fork or pastry cutter, cut in the butter until there are pea-sized crumbs.
  9. Fold in chopped pecans.
  10. Sprinkle the crumble mixture over the muffin batter, dividing equally amongst the muffins.
  11. Bake in preheated oven for 23-25 minutes, until a toothpick inserted into center of muffins comes out clean. Allow muffins to cool in pans for 10 minutes before moving to a wire rack to cool completely.

Notes

Tip: I use an ice cream scoop to evenly spoon batter into muffin pans.

Keywords: Pear Pecan Muffins with Oat Pecan Crumble

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