Glazed Pear Crumb Muffins
These glazed pear crumb muffins are flavored with cinnamon, brown sugar, and juicy pear, and made extra special with a decadent glazed crumb topping. Â
We received a lovely Christmas gift basket from my in-laws that included some beautiful, juicy pears. We ate most of them fresh, but I decided to bake these glazed pear crumb muffins with the last of them. The muffins were fun to make, smelled amazing while they baked, tasted fantastic, and made my husband and kids smile.
Glazed Pear Crumb Muffins
Crumb Topping:
- â…“ cup packed brown sugar
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter, melted
- â…” cup flour
Pear Muffins:
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter, at room temperature
- ½ cup packed brown sugar
- ¼ cup white sugar
- 2 large eggs, at room temperature
- ½ cup Greek yogurt or sour cream, at room temperature
- 2 tsp vanilla extract
- ¼ cup milk, at room temperature
- 1½ cups pears, peeled, and diced (about 2 large or 3 small pears)
Vanilla Icing:
- ½ cup powdered sugar
- 1-1½ tbsp heavy cream, milk, or water
- ¼ tsp vanilla extract
How to Make Glazed Pear Crumb Muffins
Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don’t overmix. If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.
Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.
Fold in the diced pear.
Spoon the batter evenly into each cup, filling each all the way to the top.
Spoon crumb topping on each, gently pressing it down so it sticks.
Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean. Side Note: This helps create a dome on top of the muffin.Â
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
Drizzle the icing over the cooled muffins and serve. Enjoy.
Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days.Â
Equipment
Ingredients
Crumb Topping:
- â…“ cup packed brown sugar
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter melted
- â…” cup flour
Pear Muffins:
- 1¾ cups flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- ½ tsp salt
- ½ cup unsalted butter at room temperature
- ½ cup packed brown sugar
- ¼ cup white sugar
- 2 large eggs at room temperature
- ½ cup Greek yogurt or sour cream at room temperature
- 2 tsp vanilla extract
- ¼ cup milk at room temperature
- 1½ cups pears peeled, and diced (about 2 large or 3 small pears)
Vanilla Icing:
- ½ cup powdered sugar
- 1-1½ tbsp heavy cream milk, or water
- ¼ tsp vanilla extract
Instructions
- Preheat oven to 425 degrees. Spray a muffin pan with cooking spray.
- Prepare the crumb topping by mixing the brown sugar, white sugar, and cinnamon in a small bowl. Stir in the melted butter, then gently mix in the flour using a fork. Keep the mixture in large crumbles and don't overmix. If over-mixed, it will turn into a thick paste instead of crumbs. Set topping aside.
- Prepare the muffins by whisking together the flour, baking soda, baking powder, cinnamon, and salt in a small bowl. Set aside.
- Using a hand mixer or stand mixer, beat the butter and brown and white sugars together on high speed until smooth and creamy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, yogurt, and vanilla extract. Beat on medium speed for 1 minute, then increase speed to high until the mixture is combined and creamy. Scrape down the sides and bottom of the bowl as needed.
- With the mixer running on low speed, add the dry ingredients and milk to the wet ingredients, and beat until no flour pockets remain.
- Fold in the diced pear.
- Spoon the batter evenly into each cup, filling each all the way to the top.
- Spoon crumb topping on each, gently pressing it down so it sticks.
- Bake the muffins at 425 degrees for 5 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and bake for an additional 13-16 minutes, or until a toothpick inserted in the center comes out clean. Side Note: This helps create a dome on top of the muffin.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Prepare the vanilla icing by whisking the powdered sugar, milk, and vanilla in a small bowl until smooth and creamy.
- Drizzle the icing over the cooled muffins and serve. Enjoy.
- Side Note: If you used cream or milk in the icing, store the muffins covered in the fridge. Otherwise, they can be left at room temperature, covered for a few days.
They look splendid! The topping is so amazing.