Description
These cranberry muffins with pear are the perfect winter treat, balancing the tart, bright pop of fresh cranberries with the subtle, honey-like sweetness of ripe pear. Using a buttermilk base for a tender crumb and a crunchy streusel topping, these muffins are a sophisticated upgrade to your breakfast routine. They are simple to prepare, moist, and fill the kitchen with the cozy aroma of cinnamon, making them a reliable and delicious choice for any festive brunch or cozy weekend morning.
Ingredients
1/2 cup buttermilk
2 large eggs, room temperature
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup brown sugar
2 teaspoons baking soda
1/2 teaspoon salt
1 1/2 teaspoons cinnamon
3 tablespoons coconut oil, melted
3/4 cup pear, cored and chopped
3/4 cup cranberries, roughly chopped
1/2 cup almonds, chopped
1/2 cup all-purpose flour (for streusel)
1/2 cup granulated sugar (for streusel)
1/4 cup brown sugar (for streusel)
1 teaspoon cinnamon (for streusel)
5 tablespoons butter, chilled and cubed (for streusel)
Instructions
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners.
In a small bowl, combine the streusel ingredients: 1/2 cup flour, 1/2 cup sugar, 1/4 cup brown sugar, 1 teaspoon cinnamon, and chilled butter until crumbly.
In a large bowl, whisk together the flour, sugars, baking soda, salt, and cinnamon.
In a separate bowl, whisk the buttermilk, eggs, vanilla extract, and melted coconut oil.
Pour the wet ingredients into the dry ingredients and stir until just combined.
Fold in the chopped pears, cranberries, and almonds gently.
Divide the batter into the prepared muffin tin.
Top each muffin generously with the prepared streusel mixture.
Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 5 minutes before transferring to a wire rack.
Notes
Ensure your buttermilk and eggs are at room temperature to create a smoother emulsion. If you prefer a crunchier top, press the streusel firmly into the batter before baking. Store in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition
- Serving Size: 1 muffin
- Calories: 260
- Sugar: 22g
- Sodium: 380mg
- Fat: 11g
- Saturated Fat: 6g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg