Gluten Free Pear Crunch Muffins
Fluffy, soft, and perfectly sweet with a delicious streusel topping. These pear muffins will satisfy your gluten free needs while wowing your tastebuds.
Equipment
- 1 Stand Mixer
- 1 12-cup muffin pan
- 1 Oven preheated to 375℉
- 1 Pastry cutter (or two knives)
Ingredients
Muffin Batter
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 2 eggs
- 2 cups gluten free flour
- 1 Tbsp baking powder
- 1 tsp cinnamon
- 1/2 tsp salt
- 1/2 cup milk
- 1 cup diced fresh or canned pear
Streusel Topping
- 1/4 cup gluten free flour
- 1/4 cup lightly packed brown sugar
- 1 tsp cinnamon
- 2 Tbsp butter
Instructions
- Preheat oven to 375℉. Grease a 12-cup muffin pan with cooking spray.
- Make streusel by combining flour, brown sugar, and cinnamon in a medium bowl. Cut in the 2 tablespoon of butter with a pastry cutter or two knives until the mixture is crumbly. Set aside for later.
- In a small bowl, combine diced pears and two tablespoons of gluten free flour. Set aside.
- In the bowl of the stand mixer combine softened butter and white sugar. Mix well. Add eggs, one at a time, beating at low speed after each addition. Scrap down sides of bowl repeatedly and keep mixing.
- While the butter, sugar, and eggs are mixing, combine gluten free flour, baking powder, salt, and cinnamon in a separate bowl. Whisk to combine.
- Add dry ingredients and milk alternately to the butter mixture, beginning and ending with dry ingredients. Mix until just combined.
- Gently stir in reserved pears. Spoon into prepared pan. Sprinkle about a tablespoon of streusel over batter of each muffin.
- Bake for 18-25 minutes, until golden. Let cool in pan for about 5 minutes, then gently remove muffins from pan to a wire rack to cool. Serve warm.