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Pear Pecan Muffins with Oat Pecan Crumble

pear pecan muffins oat pecan crumble

5 from 1 reviews

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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