These oat crumble pear muffins are filled with pieces of chopped pears and topped with a golden oat crumble. This muffin recipe is perfect for an after-dinner dessert or an afternoon treat with a cup of tea or coffee.
If you have some spare pears lying around then you can try these delicious oat crumble pear muffins. The muffins include sweet pieces of chopped pears throughout and is topped with an oat cinnamon crumble which gives the muffins the best flavour.
I personally love fruit crumbles and also love muffins so created this recipe to include both. This recipe produces the perfect muffin texture which is soft, moist and dense unlike cupcakes which are light and fluffy. Muffins recipes usually tend to use more flour than cupcake recipes to achieve this type of texture. This recipe uses the perfect quantity of ingredients to give the perfect thick muffin texture.
Ingredients for Oat Crumble Pear Muffins
For the full list of ingredients and measurements, scroll to the recipe card below.
Crumble Topping
- Flour – for the crumble topping I use plain flour.
- Oats – use good quality rolled oats.
- Butter – I use unsalted butter to control the amount of salt.
- Sugar – I use granulated sugar for the crumble topping.
- Salt – I use sea salt for better flavour but regular salt will do.
- Cinnamon – use ground cinnamon.
Muffin Batter
- Butter – I use unsalted butter to control the salt content.
- Sugar – I use caster sugar or superfine sugar. You can also use granulated sugar.
- Oil – use any unflavoured oil such as vegetable, sunflower, canola or rapeseed.
- Eggs – use room temperature eggs.
- Vanilla – vanilla extract or vanilla bean paste is ideal so try and avoid vanilla essence or vanilla flavouring.
- Yoghurt – use Greek yogurt, natural yoghurt or soured cream to give the muffins a creamy moist texture.
- Salt - I use sea salt for my baking.
- Flour – I love to use self-raising flour but you can use plain flour with some baking powder.
- Pears – use any ripened pears for this recipe.
How to Make Oat Crumble Pear Muffins
Start by preheating the oven to 180oC and line a 12-count muffin tin with paper muffin cases.
Make the Crumble Topping
Combine the flour, oats and butter
To a bowl, add the plain flour, oats and butter then use your fingers and coat the butter cubes with the flour and oats. Use a folk and break up the butter into the flour and oats.
Add the remaining crumble ingredients
Add in the granulated sugar, salt and cinnamon then mix them together while breaking up any remaining pieces of butter. Set the bowl aside.
Make the Muffin Batter
Cream together the butter and sugar
Cream together the butter and caster sugar in a mixing bowl until light and fluffy.
Add in the wet ingredients
Mix in the vegetable oil followed by the eggs, vanilla extract and Greek yoghurt.
Add in the dry ingredients and chopped pears
Add in the salt then fold in the self-raising flour followed by the chopped pears. The batter should be quite thick at this point.
Transfer the batter to the muffin cases and top with crumble
Spoon the batter evenly between the 12 muffin cases then top the muffins evenly with the crumble topping. Gently press the crumble topping into the muffin to ensure the topping don't fall off as the muffins rise.
Bake the muffins
Bake the muffins for 25 minutes until golden.
Cool the muffins
Place the muffin tin on a cooling rack for 20 minutes then transfer them directly onto the cooling rack to completely cool.
Storage
You can store these fruit crumble muffins at room temperature overnight in an airtight container though if the weather is hot or humid then store in the fridge immediately until serving.
Any muffins leftover the following day should be stored in the fridge for up to 3 days. Ensure you bring the muffins to room temperature when serving from the fridge.
Nutrition
Nutrition based on 1 serving - Calories: 326kcal | Fat: 14.3g | Saturates: 6.0g | Carbs: 44.0g | Sugar: 22.8g | Fibre: 2.0g | Protein: 4.9g | Salt: 0.45g.
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Oat Crumble Pear Muffins
Ingredients
Crumble Topping
- 60g plain flour
- 15g rolled oats
- 40g unsalted butter cubed
- 40g granulated sugar
- ¼ teaspoon salt
- ¼ teaspoon ground cinnamon
Muffin Batter
- 60g unsalted butter soft at room temperature
- 175g caster sugar
- 60g vegetable oil
- 2 eggs room temperature
- 1 teaspoon vanilla extract
- 170g greek yoghurt room temperature
- ¼ teaspoon salt
- 300g self-raising flour
- 3 medium ripened pears peeled and diced into ½ inch pieces
Instructions
- Preheat the oven to gas mark 4/350oF/180oC/160oC fan and line a 12-count muffin tin with paper muffin cases.
- Make the crumble topping: Add the plain flour and oats to a bowl then add in the butter. Use your fingers and coat the butter cubes with the flour and oats then use a folk and break up the butter into the flour and oats.
- Once the butter has broken up, add in the granulated sugar, salt and cinnamon then mix them together while breaking up any remaining pieces of butter. Set the bowl aside.
- Make the muffin batter: Add the butter and caster to a bowl then cream them together until well combined. Pour in the vegetable oil and continue to mix until smooth then mix in the eggs.
- Mix in the vanilla extract and Greek yoghurt then add in the salt and self-raising flour. Lastly, fold in the chopped pears until combined. The batter will be quite thick.
- Spoon the batter into the 12 muffin cases then top the muffins evenly with the crumble topping. Gently press the crumble topping into the muffin to ensure the topping don’t fall off as the muffins rise.
- Bake the muffins for 25 minutes until golden. You can test the muffins with a cake tester or skewer to ensure they are baked through. Place the muffin tin on a cooling rack for 20 minutes then remove the muffins from the tin and place them directly onto the cooling rack to completely cool.
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