What is your favorite fall fruit? For me it’s definitely pears. I just love the flavor, the texture, and how juicy they are. Plus you can enjoy them in so many different ways from desserts (hello, Pear Tart!) to slicing them up on sandwiches spread with chèvre for a delicious lunch, creating delicious jams or baking them into muffins!
I loved the recipe that Now, Forager shared earlier this year for Blueberry & Almond Crumble Muffins, so I thought why not substitute the blueberries with pears and a few other changes here and there. For those of you who also have allergies to cow’s milk, I highly suggest going with goat butter versus margarine as it has the same consistency as regular butter and it’s better for you too. We also added in walnuts for another bit of crunch and of course substituted lactose-free milk.
Before we get to the recipe, let’s talk about pears… some pears are better for baking than others, and I’d suggest either going with a Bosc (that’s what we used) or Anjou. Also if you pick up your pears and then don’t end up making these muffins for a few days, pop them in the refrigerator to keep them at their freshest versus keeping them out on the kitchen counter.
Pear Walnut Muffins with Almond Crumble
Inspired by Blueberry & Almond Crumble Muffins from Now, Forager
- 1/3 cup almond flour
- 1/3 cup all-purpose flour
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 3 tablespoons goat butter, melted
- 1 stick (8 tablespoons) goat butter, room temperature
- 2 large eggs, room temperature
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 teaspoon vanilla paste
- 2 cups all-purpose flour
- 1/2 cup Lactaid, room temperature
- 2 cups Anjou or Bosc pears (diced)
- 1 cup walnut pieces
In a small bowl, combine both flours, sugars, cinnamon. Add the goat butter and mix until combined. With your fingers, press dough into clumps and then break apart into small pieces. Transfer crumble to freezer to chill while you prepare the pear muffins. (Note: You will have left over almond crumble and it this makes a delicious topping for ice cream, rustic tarts etc). Just place extra almond crumble in a plastic bag and place in the freezer until ready to use.)
Preheat the oven to 375F. Line a 12-cup muffin pan (or large muffin tin) with paper liners or spray with non-stick spray.
In the bowl of a stand mixer, with the paddle attachment, add the goat butter and sugar. Beat together until combined, on medium-high, 2 minutes. Add the eggs one at a time, scraping down the sides and bottom of the bowl after each addition. Add the baking powder, salt, and vanilla and then mix to combine. On low, alternate adding half of the flour mixture and half of the milk mixture, beating until mostly combined. Remove bowl from mixer and gently finish combining with a spatula. Fold in the diced pears and walnut pieces until just combined.
Divide the batter evenly among the prepared liners, filling about 2/3 full. Generously sprinkle the top of each muffin with almond crumble. Bake muffins for 29-30 minutes, until golden brown on top and toothpick inserted in the center comes out clean.
Remove from oven and let cool for 5 minutes before removing muffins from pan and transferring to rack to finish cooling. The muffins can be stored in an airtight container for up to three days.