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Pear and Raisin Allspice Crumb Muffins - poet in the pantry

Pear and Raisin Allspice Crumb Muffins

adapted from Dorie Greenspan's Baking: From my home to yours
5 from 1 vote
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast/Brunch
Servings 12



  • 1/2 cup white whole wheat flour
  • 1/2 cup light brown sugar lightly packed
  • 1/2 teaspoon ground allspice
  • 5 Tablespoons unsalted butter cold, cut into pieces


  • 1 Bosc pear sliced thinly and chopped
  • 1/4 cup dark raisins
  • 1 Tablespoon unsalted butter
  • 1 Tablespoon turbinado raw sugar


  • 2 cups white whole wheat flour
  • 1/2 cup turbinado raw sugar
  • 1 Tablespoon baking powder
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon kosher salt
  • 2 large eggs
  • 3/4 cup whole milk
  • 1/2 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.