Pear Pecan Muffins with 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!
- Prep Time: 15
- Cook Time: 25
- Total Time: 40 minutes
- Yield: 24 1x
- Category: Baking
- Method: Baking
- Cuisine: American
Ingredients
Units
Scale
Muffins
- 1 cup vegetable oil
- 1 cup granulated sugar
- 1 cup dark brown sugar
- 3 eggs
- 2 1/2 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
- 1/2 teaspoon ground nutmeg
Oat Pecan Crumble
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons baking powder
- 10 tablespoons unsalted butter, at room temperature, cut into 1/2-inch pieces
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Line two standard muffin pans with paper baking liners and set aside.
- In a mixer, combine oil, granulated sugar, dark brown sugar and eggs, beat well.
- Stir in pears, pecans and vanilla.
- In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon and nutmeg.
- Stir dry ingredients into the pear mixture; mix well.
- Spoon batter into prepared muffin pans.
- For the crumble, in a small bowl, combine flour, oats, brown sugar, salt and baking powder.
- With a fork or pastry cutter, cut in the butter until there are pea-sized crumbs.
- Fold in chopped pecans.
- Sprinkle the crumble mixture over the muffin batter, dividing equally amongst the muffins.
- 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
