Pear Crumble Muffins


Recipe by Laura Fuentes

Serves 12

For the Crumble:
1⁄3 c all-purpose flour
2 tbsp brown sugar (packed)
1 tbsp granulated sugar
1⁄2 tsp cinnamon
2 tbsp butter (melted)
For the Muffins:
1 can (15 oz.) Libby’s® Pear Halves (No Sugar Added) (drained; about 1 1/2 cups, chopped)
2 c all-purpose flour
2 tsp baking powder
1 tsp cinnamon
1⁄2 tsp salt
1⁄2 c butter (melted)
1⁄2 c brown sugar (packed)
1⁄4 c granulated sugar
1⁄2 c milk
2 eggs (beaten)
2 tsp vanilla extract

Preheat oven to 375 degrees F and line 12 muffin cups with paper liners, or generously grease and flour each cavity.

Prepare crumble toppings by using fork to combine dry crumble ingredients in medium bowl. Then, pour melted butter into mixture and combine mixture into crumbly topping. Set aside.

Combine flour, baking powder, cinnamon, and salt in medium bowl. Set aside.

Combine melted butter (or coconut oil), brown sugar, granulated sugar, milk, eggs, and vanilla in large bowl.

Gradually add flour mixture into wet mixture until just combined, careful to not over mix. Gently fold in chopped Libby’s® Pear Halves.

Divide batter into prepared muffin tins, filling about 3/4 full. Top with crumble topping (you might have a little extra) and bake for 22-25 minutes, until the crumble tops are golden.

Remove from oven and allow muffins to cool prior to serving.