Pear and Granola Muffins

The crunchy topping is a perfect foil to the soft and juicy pears inside. Enjoy these muffins for breakfast or anytime you feel like a snack.

For Muffins:
1 cup flour, unbleached
¾ cup whole-wheat flour
2 tsp. baking powder
½ tsp. sea salt
½ tsp. ground cinnamon
2 large eggs
¾ cup light-brown sugar
½ cup plain yogurt
2 Tbsp. butter, melted
2 d'Anjou pears (2 cups), peeled and cut into ¼” dice
¾ cup plain granola

For Granola Crisp Topping:
(or use an additional ¾ cup plain granola)
½ cup granola
¼ cup flour, unbleached
¼ cup light-brown sugar
¼ tsp. sea salt
3 Tbsp. butter, chilled

Preheat oven to 400°F. Line a 12-cup standard muffin tin with paper liners; set aside.

In a large bowl, whisk together flours, baking powder, salt, and cinnamon.

In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.

Make Granola Crisp Topping: In a bowl, toss together ½ cup granola, ¼ cup each flour, unbleached and packed light-brown sugar, and ¼ tsp. salt. Cut 3 Tbsp. chilled butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each ¾ full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

Makes 12.

Cook's Note: Low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The addition of whole-wheat flour makes them even more wholesome.