Glazed Pear Crumb Muffins
Servings 12
Equipment
- Muffin pan
- Hand Mixer or Stand Mixer
- Wire Cooling Rack
Ingredients
Crumb Topping:
- ⅓ cup packed brown sugar
- 1 tbsp white sugar
- 1 tsp ground cinnamon
- ¼ cup unsalted butter melted
- ⅔ 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 the 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 the 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 to the top.
- Spoon crumb topping over 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 temperature to 350 degrees and bake for 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 in the muffin pan for 5 minutes, 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, store them covered at room temperature for a few days.