Description
Moist muffins loaded with pear chunks and double topped with crunchy oat streusel and a fig glaze perfumed with apple pie spice for a perfect Fall muffin.
Ingredients
Scale
Oat Streusel topping
- 6 Tablespoons all-purpose flour (49 g)
- 1/4 cup (53 g) firmly packed brown sugar
- 2 Tablespoons old fashioned oats (24 g)
- Pinch apple pie spice
- pinch of salt
- 2 Tablespoons butter (28 g), melted
Pear Muffins
- 2 pears, about as ripe as a good avocado
- 2 cups all-purpose flour (260 g)
- 1/3 cup light brown sugar (76 g)
- 1 and 1/2 teaspoons baking powder
- 1 teaspoon apple pie spice
- 1/2teaspoon baking soda
- 1/2teaspoon salt
- 5.3 oz container of Siggi’s pear fig skyr or 150 g of Greek yogurt
- 5 Tablespoons melted butter (70 g)
- 2 large eggs
Figgy glaze
- 3/4 cup powdered sugar (90 g)
- 1 Tablespoons fig jam
- 1 Tablespoon milk
Instructions
- Mix the flour, brown sugar, oats, apple pie spice, and salt in a small bowl.
- Pour over the melted butter, then use a fork to mix into coarse crumbs. Set in the freezer to chill while you prep the muffins.
- Preheat the oven to 400 F (205 C).
- Brush a 12 cavity muffin pan with 1 tablespoon of melted butter.
- Peel the pears, and then cut each in half. Scoop out the seeds and the stringy bit attached to the stem.
- Slice one of the halves into thin slices, then cut those slices in half along the length.
- Cut the other 3 pear halves into rough 1/2” chunks.
- Whisk the flour, sugar, baking powder, baking soda, salt, and apple pie spice in a large mixing bowl.
- In another bowl, mix the yogurt, eggs, and the rest of the melted butter.
- Make a well in the dry ingredients and pour in the egg/yogurt mixture, then stir everything together until the flour is just moistened. Be sure to scrape down to the bottom of the bowl as there’s usually flour hanging out that you missed! Fold in the chopped pears with a few turns of your spatula.
- Spoon batter into the prepared muffin cups.
- Top each of the muffins with a 1 or 2 of the sliced pears, then spread streusel over the top of each muffin.
- Bake the muffins for 20 minutes until a toothpick inserted into the center comes out clean or the middle of a muffin springs back when you touch it.
- While the muffins are baking, mix together the glaze ingredients in a small bowl.
- Let the muffins cool in the pan for 5 minutes, then pop them out onto a wire rack to finish cooling.
- Spoon the figgy glaze over the warm muffins in loose zigzags over the streusel and pears.
- Muffins are best the day that they’re me, but you can freeze unglazed muffins for up to 2 months.