Caramel Pear Muffins
I figured I had a pretty good thing going when I decided to bring all these ingredients into a muffin, but I really had no idea just how amazing it would turn out. It’s like all the flavors of fall and comfort and happiness wrapped into one cozy pastry. It’s dessert and breakfast all at the same time (the best type of muffin, in my opinion). It brings smiles to faces of those you share a batch with and, with a decent mug of warm tea or coffee, it helps to cure most ailments, from broken hearts and bones to a case of the common cold or the Mondays.
- 0.5 cup peeled and chopped pear
- 2 tsp vanilla
- 1 cup milk
- 1 egg
- 0.25 cup unsalted butter
- 0.5 tsp salt
- 2.5 tsp ground cinnamon
- 2 tsp baking powder
- 0.25 cup granulated sugar
- 0.5 cup light brown sugar
- 1 cup unbleached all-purpose flour
- 1 cup whole-wheat flour
- 12 caramel, chopped
- 0.5 cup packed light brown sugar
- 1 tsp ground cinnamon
- 3 Tbsp unsalted butter, melted
- 0.25 cup quick-cooking oat
- Preheat oven to 350 degrees F; line muffin tins with paper baking cups. In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.
- In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour through a fine-mesh strainer into a medium bowl. Cool slightly before adding egg, milk and vanilla to bowl. Stir to combine.
- Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels.
- Fill baking cups about 3/4 full with batter. In a small bowl, combine topping ingredients and sprinkle over batter in cups. Bake 20-25 minutes or until a toothpick inserted in the center of the cake portion of the muffin comes out clean.
- Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.
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