Description
Delight in these moist and flavorful Pear & Cranberry Streusel Muffins that perfectly combine the sweetness of ripe pears and tart cranberries with a crunchy cinnamon streusel topping. Ideal for breakfast or a cozy snack, these muffins offer a delicious balance of fruity freshness and buttery crumb.
Ingredients
Scale
Muffin Batter
- 2 ripe pears, peeled and diced
- 1 cup fresh or frozen cranberries
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Streusel Topping
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup cold butter, cubed
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Muffin Tin: Preheat your oven to 350°F (175°C) and grease a muffin tin or line it with paper liners to prevent sticking and ensure easy removal of the muffins.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt throughout the flour.
- Combine Wet Ingredients: In another bowl, blend the granulated sugar, brown sugar, vegetable oil, eggs, and vanilla extract until the mixture is smooth and creamy, providing a sweet and moist base for the muffins.
- Combine Wet and Dry Mixtures: Gently fold the wet ingredients into the dry ingredients until just combined; small lumps are okay to avoid overmixing, which can make muffins tough.
- Add Pears and Cranberries: Carefully fold in the peeled and diced pears along with the fresh or frozen cranberries, ensuring they are evenly distributed through the batter.
- Prepare Streusel Topping: Mix together the streusel ingredients—flour, brown sugar, cold cubed butter, and cinnamon—until the mixture is crumbly and resembles coarse crumbs.
- Fill Muffin Cups: Fill each muffin cup about two-thirds full with the batter, then generously top each with the prepared streusel topping for a crunchy finish.
- Bake the Muffins: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until the muffins turn golden brown and a toothpick inserted in the center comes out clean.
- Cool Muffins: Remove the muffins from the oven and allow them to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely, maintaining their texture and preventing sogginess.
Notes
- Use ripe but firm pears to avoid mushy texture in the muffins.
- Frozen cranberries can be used; no need to thaw before adding to the batter.
- Ensure the butter for the streusel topping is cold to achieve a crumbly texture.
- Do not overmix the batter to keep the muffins light and fluffy.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.