Sometimes you need a little decadence in your morning. The ho-hum bowl of cereal just isn’t enough. That’s when you need Pear and Raisin Allspice Crumb Muffins. (And some googly eyes if you’re grumpy and need a laugh, too!)
Like going to a party, these require a little extra preparation. I pre-cooked the pears and raisins in butter and sugar until the pears were soft. That would have been fantastic spooned over the top if I wasn’t already adorning with a streusel topping as well. Placed in the middle of each muffin, however, they turned an already fancy treat into the life of the party!
This adaptation comes from Dorie Greenspan’s Baking: From my home to yours, which is one of my most favorite cookbooks. Beautiful photos, appealing flavors, and the narrative is like having your friend come over and help you bake. You can’t go wrong with this recipe. What are friends for?
- ½ cup white whole wheat flour
- ½ cup light brown sugar, lightly packed
- ½ teaspoon ground allspice
- 5 Tablespoons unsalted butter, cold, cut into pieces
- 1 Bosc pear, sliced thinly and chopped
- ¼ cup dark raisins
- 1 Tablespoon unsalted butter
- 1 Tablespoon turbinado (raw) sugar
- 2 cups white whole wheat flour
- ½ cup turbinado (raw) sugar
- 1 Tablespoon baking powder
- ½ teaspoon ground allspice
- ¼ teaspoon kosher salt
- 2 large eggs
- ¾ cup whole milk
- ½ teaspoon vanilla extract
- 8 Tablespoons (1/2 cup) unsalted butter, melted and cooled
- Preheat oven to 375 degrees Fahrenheit. Line a 12-cup muffin tin with paper liners and set aside.
- Put the flour, brown sugar, and allspice in a large bowl and stir.
- Add the butter to the bowl and, using a pastry blender, work the butter into the dry ingredients until you have small, pea-sized crumbs.
- Put it in the fridge until ready to use.
- In a small saucepan, heat the pear, raisins, butter, and sugar over medium heat until the pears are soft. Keep warm until ready to use.
- In a large bowl, whisk together the flour, sugar, baking powder, allspice, and salt.
- In a large liquid measuring cup (or medium bowl), whisk together the eggs, milk, and vanilla extract.
- Slowly pour in the melted butter, whisking the whole time, continuing to whisk until well blended.
- Pour the liquid ingredients over the dry and, using a silicone spatula, stir until just combined.
- Using a large cookie scoop, portion out a scoop of batter into each prepared cup, then spoon some filling over that. Cover with another scoop of batter.
- Sprinkle the streusel over the top, pressing down lightly when finished.
- Bake on a center rack for 20 minutes or until the tops are golden colored and the muffins bounce back when lightly pressed.
- Place muffin tin on a wire rack to cool for 5 minutes, then remove muffins to the cooling rack to cool completely.
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What other crumb-y muffins do we have this morning?