- 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
- 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.
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.