Pear Crumble Muffins

Pear Crumble Muffins

Pear crumble muffins are filled with Bosc pears, greek yogurt, fresh ginger, cinnamon, nutmeg, and brown sugar. Walnuts add an earthy crunch. The crumble topping is a sweet and crisp mix of brown sugar and cinnamon.

Servings 12 muffins



  • 1/2 cup butter or canola oil
  • 2 large eggs
  • 2/3 cup greek yogurt or buttermilk
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh ginger minced
  • 2 cups AP Flour
  • 3/4 cup brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 2 bosc pears peeled small dices
  • 1 cup walnuts

Crumble Topping

  • 3/4 cup AP Flour
  • 1/2 cup brown sugar
  • 1 teaspoon cinnamon
  • 6 tablespoons softened butter


  1. Preheat oven to 400 and line or butter muffin tins.

    Melt your butter in a small bowl and set aside to cool slightly.  (if using butter)

    In a large bowl, combine your sugar, flour, salt, baking powder, cinnamon, and nutmeg. 

    In another bowl, whisk your eggs, greek yogurt, vanilla, and minced ginger. If using oil instead of butter, add it to this mixture. 

    Fold your wet ingredients into the dry ingredients. Drizzle on butter. Fold in pears and walnuts. 

    Divide into prepared muffin tin.

    Make crumble topping by mixing dry ingredients then cutting in butter until crumbly. Then Place a couple of tablespoons on top of each muffin,

    Bake for approx 20 minutes, or until toothpick comes out clean.

    Cool and serve warm.

Recipe Notes

Here are some yummy substitutions:

Pecans are a great alternative to walnuts.

Add a few nut pieces into crumble topping for extra crunch!

Substitute greek yogurt with buttermilk.