Pear-and-Granola Muffi
John Barricelli prepares crunchy pear-and-granola muffins.
Pear-and-Granola Muffins
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The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.
Everyday Food, October 2003
- Prep Time 20 minutes
- Total Time 45 minutes
- Yield Makes 12
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Ingredients
For Muffins
- 1 cup all-purpose flour
- 3/4 cup whole-wheat flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 3/4 cup packed light-brown sugar
- 1/2 cup plain low-fat yogurt
- 2 tablespoons unsalted butter, melted
- 2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
- 3/4 cup plain granola
For Granola Crisp Topping
- (or use an additional 3/4 cup plain granola)
- 1/2 cup granola
- 1/4 cup all-purpose flour
- 1/4 cup packed light-brown sugar
- 1/4 teaspoon salt
- 3 tablespoons chilled unsalted butter
Directions
- Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
- In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
- Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
- Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
Cook's Note
Low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The addition of whole-wheat flour makes them even more wholesome.
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Can I freeze these?
I had apples out of our own tree and so I used those instead of pears. But it's really good! (I also used granola with almonds and cranberries) Great recipe to make your own!
I made these for breakfast and they were amazing! I used all whole wheat flour, bosc pears because I've been eating them a lot latey and they're really juicy, and vanilla granola to add a little extra flavor. I will be making these again and again!
I made these muffins for my office and they ate them up!
I substituted vanilla yogut for the plain yogurt and used a honey, almond granola. I will definitely make these again!
I made these muffins for my office and they ate them up!
I substituted vanilla yogut for the plain yogurt and used a honey, almond granola. I will definitely make these again!
I also just made them but switched the pears for peaches, it worked great. Mine were a little dry so I think next time I am going to put in sour cream in instead of yogurt. A keeper , easy to make with kids.
just made these and tasted one. so yummy. make sure to chop those pears as directed. i didn't and the chunks were too big and they sank! still tasty though.
These are pretty yummy and easy to make. My whole family liked them, even my dad whois a very picky eater. Though I will say if you really enjoy pears or cinnamon add extra because the taste is subtle with both.
Lovely muffins ! With juicy pears and crunchy granola topping... just perfect when sitll warm with fresh butter. Yum !
on the 10th row down there is also granola to be added to the muffin recipe besides the topping.. i make it a point to read recipes a couple of times before mixing....
These muffins were absolutely incredible! Disregard the comment above - the granola IS included in the muffin recipe. I'm by no means an expert baker and was so proud to see such beautiful, moist, delicious muffins come out of the oven! This is definitely going to be a recipe I hold on to for a lifetime!
super moist... yum!
I think this is a great muffin. It is dense and full of flavor. If you are looking for a light, very sweet bakery muffin, this is not for you. I used rolled oats since I did not have granola and vanilla whole milk yogurt and cut the sugar in half and omitted the butter.
no need to succumb to muffin mix!!! muffins are great because you don't really have to follow instructions exactly. i made a few changes and baked a little longer in my toaster oven (like 35 minutes) i wanted them to be a tad healthier and so i used applesauce instead of butter, mixed the granola and used a little honey instead of butter for the topping.. i also only used whole wheat flour.
no need to succumb to muffin mix!!! muffins are great because you don't really have to follow instructions exactly. i made a few changes and baked a little longer in my toaster oven (like 35 minutes) i wanted them to be a tad healthier and so i used applesauce instead of butter, mixed the granola and used a little honey instead of butter for the topping.. i also only used whole wheat flour.
There is a mistake here-step 2 says fold in granola. Only granola listed is for the topping. I made these and they are awful. Heavy!!!!! The batter was sooo thick-like cookie dough. Next time I will just use a box muffin mix and add the pears. Please check this receipe- there are errors and I wasted good food.