Brown Butter Caramel Pear Muffins

1. 1

   Preheat oven to 350 F. Line two 12-count muffin tins (recipe yields roughly 14) with paper baking cups.

2. 2

   In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.

3. 3

   In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour the browned butter through a fine-mesh strainer into a medium bowl. Discard the solids. Cool the melted butter slightly before adding egg, milk and vanilla into the bowl. Stir to combine.

4. 4

   Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels.

5. 5

   Fill baking cups about 3/4 full with batter. Set aside.

6. 6

   In a small bowl, combine topping ingredients and sprinkle it evenly over the batter in the cups.

7. 7

   Bake 20-25 minutes or until a toothpick inserted in the center of the cake portion of a muffin comes out clean.

8. 8

   Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.

9. 9

   Recipe adapted from Taste of Home.

* Per serving · 4 servings · Values may vary.