Pear Muffins with Streusel Topping

Many of my food memories have to do with family, and most of my family food memories have to do with my Oma (grandmother in German).  There is no doubt that the woman takes the title of Queen when it comes to the kitchen.  In the house that my mother grew up in and, quite frankly, I grew up quite a lot in as well, they had a big beautiful pear tree in the backyard.  Ill be honest, I didn't exactly appreciate that pear tree then.  The joy that I got out of the tree wasn't in the realm of food or any culinary adventures.  There was a lot more pear throwing fights, tree climbing, and pear "perfume" making (don't even ask!).  Now that I'm older, my appreciation for homegrown food has grown immensely, and I am now able to find the joy of a pear tree that doesn't include cuts and bruises.  My Oma is now living in a new home that we have all filled with new memories, and even a new pear tree!  So when my Oma brought me a big bag of freshly picked pears on the weekend, I began my hunt for a great pear recipe.  

I have been visiting the Rouxbe Cooking School website daily for the past while, yet I have not tried any of their recipes yet.  So a bag of fresh pears felt like the proper occasion to do so.  Here I have made Rouxbe's Pear Muffins with Streusel Topping.  The muffins are moist and light, with juicy chunks of pear throughout, complemented by sweet cinnamon.  The streusel topping makes these muffins extra tasty and gives them the versatility to be served as both breakfast and dessert items.  Enroll with Rouxbe to gain access to view the amazing video recipe tutorial. 

Ingredients:

Muffins

2 eggs

1 cup sour cream or plain yogurt

1/4 cup vegetable oil

2 cups all-purpose flour

1 tbsp baking powder

1/2 tsp salt

1 cup sugar

1 1/4 tsp cinnamon

1/2 tsp baking soda

Streusel Topping

1/4 cup sugar

1/2 tsp cinnamon

3 tbsp all-purpose flour

2 tbsp cold butter

1 to 1 1/2 fresh pears

Directions:

1.  Preheat oven to 400º. 

2.  In a small bowl, whisk the eggs until blended.  Whisk in the sour cream and oil until smooth and set aside.

3.  Sift all of the dry muffin ingredients into a large bowl.

4.  In a separate small bowl, mix together the streusel topping ingredients and combine with a pastry knife or fork.  Combine until the mixture becomes coarse crumbs.  Set aside.

5.  Peel, core, and cut 1 to 1 1/2 pears into about 1/2 inch dice.  

6.  Pour the wet muffin ingredients into the dry and gently stir just until almost combined.  Gently fold in the cut pears.

7.  Scoop the batter into a lined or greased muffin tin and top each evenly with streusel topping.

8.  Bake for 20-25 minutes.