Pear And Granola Muffins Recipe

Name: Pear And Granola Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 3/4 cup plain granola; 2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice; 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

Servings: persons

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
3/4 cup plain granola
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
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

1
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.
2
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.
3
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.
4
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.

646

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 cup all-purpose flour, 3/4 cup whole-wheat flour, 2 teaspoons baking powder, 1/2 teaspoon salt, and more.

Yes, Pear And Granola Muffins falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pear And Granola Muffins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions