Pear Muffins are so moist thanks to the, well, pears. I can’t resist cinnamon and all those other warm spices this time of the year either. And who can resist a streusel topping? Not me!
If you are in a huge hurry you can make these into bread.
Bread vs. Muffins (the way I see it)
Bread – Faster to put into the pan. Takes longer to cook (Perfect for the days you don’t have lots of hands on time but will be around in 50 minutes to take it out of the oven. That’s enough time for a jog, to mow the lawn, take a shower and get ready for the day, drive the football carpool, etc.)
Muffins – Cuter than bread. Takes longer to put in the pan. Already in serving sizes. Cooks faster. (Perfect for days when you need breakfast in a hurry. You don’t have to stick around waiting for the muffins to cook.) Did I mention they are cute?
Muffins? Bread? You decide. Either way this bread is scrumptious. I served Cinnamon Pear Muffins to my family one day when nobody was going to actually be home for breakfast. They made the perfect on the go breakfast. They would also be delish with vanilla ice cream and a little caramel sauce. Not for breakfast. That would be crazy. Try it for dessert!
Pear Muffins with Oatmeal Streusel
To Make the Pear Muffins:
- 4 cups pear puree
- 1 teaspoon lemon juice
- 3/4 cups oil
- 1 cups sugar
- 1/2 cups brown sugar
- 4 eggs
- 1 teaspoon vanilla
- 3 3/4 cups flour
- 2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 Tablespoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon allspice
- 1 cup walnuts optional
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter cold
- Preheat oven to 350 degrees.
- Puree pears. Add lemon juice to pears. Set aside.
- Mix oil white sugar, brown sugar, eggs, and vanilla.
- Stir in pureed pears.
- In a separate bowl mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
- Add dry ingredients to wet ingredients. Mix only until combined. Stir in walnuts if desired.
- Pour into muffin tins.
- In a food processor mix topping ingredients together. If you don't have a food processor cut butter in using two knives.
- Sprinkle topping mixture over muffins or bread.
- Bake 20 minutes for muffins.
- Fresh - peel, core, and puree in a blender until smooth.
- Canned - drain, puree in a blender.
- This recipe makes 2 loaves.
- Bake for 50-55 minutes. Cool for a minute in the bread pan then finish cooling on a wire rack.