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1
Preheat oven to 350u00b0.
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2
Grease 14 standard muffin cups with butter or butter-flavored nonstick cooking spray; fill the unused cups 1/3 full with water to prevent warping.
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3
Topping--stir together the sugar, walnuts, and cinnamon in a small bowl; set aside.
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4
Muffins--in a bowl, stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
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5
In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended.
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6
Add the dry ingredients, stirring just until evenly moistened.
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7
The batter will be slightly lumpy.
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8
Using a large rubber spatula, gently fold in the pears and walnuts just until evenly distributed, no more than a few strokes.
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9
Take care not to break up the fruit; no not overmix.
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10
Spoon the batter into each muffin cup, filling it level with the rim.
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11
Sprinkle the muffins with the topping, dividing it evenly.
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12
Bake until golden, dry, and springy to the touch, 20-25 minutes.
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13
A pick inserted into the center of a muffin should come out clean.
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14
Transfer the pans to a wire rack and let cool for 5 minutes.
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15
Unmold the muffins; serve them warm or at room temperature, with butter.
