Back to Pear-and-Granola Muffins
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Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
06edf12_e.jpg
Ingredients
For Muffins
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
3/4 cup plain granola
2 D’Anjou pears (2 cups), peeled and cut into 1/4-inch dice
1 Granola Crisp Topping or 3/4 cup plain granola
For Granola Crisp Topping
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter
Cook's Notes
Low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The addition of whole-wheat flour makes them even more wholesome.
Gallery
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
06edf12_e.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
Recipe Summary
prep: 20 mins
total: 45 mins
Yield: Makes 12
prep: 20 mins
total: 45 mins
prep:
20 mins
total:
45 mins
Yield: Makes 12
Makes 12
06edf12_e.jpg
06edf12_e.jpg
Ingredients
Ingredients
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
3/4 cup plain granola
2 D’Anjou pears (2 cups), peeled and cut into 1/4-inch dice
1 Granola Crisp Topping or 3/4 cup plain granola
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter
Directions
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.
Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.
Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.
Cook's Notes
Low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The addition of whole-wheat flour makes them even more wholesome.
Cook’s Notes
Low-fat yogurt replaces much of the usual butter to produce moist muffins with a subtle tang. The addition of whole-wheat flour makes them even more wholesome.
Reviews (17)
Add Rating & Review
104 Ratings
5 star values:
25
4 star values:
43
3 star values:
26
2 star values:
8
1 star values:
2
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Reviews (17)
Add Rating & Review
104 Ratings
5 star values:
25
4 star values:
43
3 star values:
26
2 star values:
8
1 star values:
2
Add Rating & Review
104 Ratings
5 star values:
25
4 star values:
43
3 star values:
26
2 star values:
8
1 star values:
2
104 Ratings
5 star values:
25
4 star values:
43
3 star values:
26
2 star values:
8
1 star values:
2
104 Ratings
5 star values:
25
4 star values:
43
3 star values:
26
2 star values:
8
1 star values:
2
- 5 star values:
- 25
- 4 star values:
- 43
- 3 star values:
- 26
- 2 star values:
- 8
- 1 star values:
- 2
Martha Stewart Member
Rating: Unrated
05/05/2013
These are delicious! Was out of yogurt so I used sour cream instead. Added 1/2 teaspoon baking soda to the flour mixture, to make the sour cream happy. Read the instructions. There are two different amounts of granola--one for the batter and one for the topping.
Martha Stewart Member
Rating: Unrated
11/20/2010
Can I freeze these?
Martha Stewart Member
Rating: Unrated
08/04/2010
I had apples out of our own tree and so I used those instead of pears. But it's really good! (I also used granola with almonds and cranberries) Great recipe to make your own!
Martha Stewart Member
Rating: Unrated
02/28/2010
I made these for breakfast and they were amazing! I used all whole wheat flour, bosc pears because I've been eating them a lot latey and they're really juicy, and vanilla granola to add a little extra flavor. I will be making these again and again!
Martha Stewart Member
Rating: Unrated
03/19/2009
I made these muffins for my office and they ate them up!
I substituted vanilla yogut for the plain yogurt and used a honey, almond granola. I will definitely make these again!
Martha Stewart Member
Rating: Unrated
09/12/2008
I also just made them but switched the pears for peaches, it worked great. Mine were a little dry so I think next time I am going to put in sour cream in instead of yogurt. A keeper , easy to make with kids.
Martha Stewart Member
Rating: Unrated
09/07/2008
just made these and tasted one. so yummy. make sure to chop those pears as directed. i didn't and the chunks were too big and they sank! still tasty though.
Martha Stewart Member
Rating: Unrated
06/18/2008
These are pretty yummy and easy to make. My whole family liked them, even my dad whois a very picky eater. Though I will say if you really enjoy pears or cinnamon add extra because the taste is subtle with both.
Martha Stewart Member
Rating: Unrated
05/10/2008
Lovely muffins ! With juicy pears and crunchy granola topping... just perfect when sitll warm with fresh butter. Yum !
Martha Stewart Member
Rating: Unrated
05/02/2008
on the 10th row down there is also granola to be added to the muffin recipe besides the topping.. i make it a point to read recipes a couple of times before mixing....
Martha Stewart Member
Rating: Unrated
04/21/2008
These muffins were absolutely incredible! Disregard the comment above - the granola IS included in the muffin recipe. I'm by no means an expert baker and was so proud to see such beautiful, moist, delicious muffins come out of the oven! This is definitely going to be a recipe I hold on to for a lifetime!
Martha Stewart Member
Rating: Unrated
02/20/2008
super moist... yum!
Martha Stewart Member
Rating: Unrated
01/30/2008
I think this is a great muffin. It is dense and full of flavor. If you are looking for a light, very sweet bakery muffin, this is not for you. I used rolled oats since I did not have granola and vanilla whole milk yogurt and cut the sugar in half and omitted the butter.
Martha Stewart Member
Rating: Unrated
12/02/2007
no need to succumb to muffin mix!!! muffins are great because you don't really have to follow instructions exactly. i made a few changes and baked a little longer in my toaster oven (like 35 minutes) i wanted them to be a tad healthier and so i used applesauce instead of butter, mixed the granola and used a little honey instead of butter for the topping.. i also only used whole wheat flour.
Martha Stewart Member
Rating: Unrated
11/27/2007
There is a mistake here-step 2 says fold in granola. Only granola listed is for the topping. I made these and they are awful. Heavy!!!!! The batter was sooo thick-like cookie dough. Next time I will just use a box muffin mix and add the pears. Please check this receipe- there are errors and I wasted good food.
Martha Stewart Member
Rating: Unrated
05/05/2013
These are delicious! Was out of yogurt so I used sour cream instead. Added 1/2 teaspoon baking soda to the flour mixture, to make the sour cream happy. Read the instructions. There are two different amounts of granola--one for the batter and one for the topping.
Rating: Unrated
Rating: Unrated
11/20/2010
Can I freeze these?
Rating: Unrated
08/04/2010
I had apples out of our own tree and so I used those instead of pears. But it's really good! (I also used granola with almonds and cranberries) Great recipe to make your own!
Rating: Unrated
02/28/2010
I made these for breakfast and they were amazing! I used all whole wheat flour, bosc pears because I've been eating them a lot latey and they're really juicy, and vanilla granola to add a little extra flavor. I will be making these again and again!
Rating: Unrated
03/19/2009
I made these muffins for my office and they ate them up!
I substituted vanilla yogut for the plain yogurt and used a honey, almond granola. I will definitely make these again!
Rating: Unrated
09/12/2008
I also just made them but switched the pears for peaches, it worked great. Mine were a little dry so I think next time I am going to put in sour cream in instead of yogurt. A keeper , easy to make with kids.
Rating: Unrated
09/07/2008
just made these and tasted one. so yummy. make sure to chop those pears as directed. i didn't and the chunks were too big and they sank! still tasty though.
Rating: Unrated
06/18/2008
These are pretty yummy and easy to make. My whole family liked them, even my dad whois a very picky eater. Though I will say if you really enjoy pears or cinnamon add extra because the taste is subtle with both.
Rating: Unrated
05/10/2008
Lovely muffins ! With juicy pears and crunchy granola topping... just perfect when sitll warm with fresh butter. Yum !
Rating: Unrated
05/02/2008
on the 10th row down there is also granola to be added to the muffin recipe besides the topping.. i make it a point to read recipes a couple of times before mixing....
Rating: Unrated
04/21/2008
These muffins were absolutely incredible! Disregard the comment above - the granola IS included in the muffin recipe. I'm by no means an expert baker and was so proud to see such beautiful, moist, delicious muffins come out of the oven! This is definitely going to be a recipe I hold on to for a lifetime!
Rating: Unrated
02/20/2008
super moist... yum!
Rating: Unrated
01/30/2008
I think this is a great muffin. It is dense and full of flavor. If you are looking for a light, very sweet bakery muffin, this is not for you. I used rolled oats since I did not have granola and vanilla whole milk yogurt and cut the sugar in half and omitted the butter.
Rating: Unrated
12/02/2007
no need to succumb to muffin mix!!! muffins are great because you don't really have to follow instructions exactly. i made a few changes and baked a little longer in my toaster oven (like 35 minutes) i wanted them to be a tad healthier and so i used applesauce instead of butter, mixed the granola and used a little honey instead of butter for the topping.. i also only used whole wheat flour.
Rating: Unrated
11/27/2007
There is a mistake here-step 2 says fold in granola. Only granola listed is for the topping. I made these and they are awful. Heavy!!!!! The batter was sooo thick-like cookie dough. Next time I will just use a box muffin mix and add the pears. Please check this receipe- there are errors and I wasted good food.
All Reviews for Pear-and-Granola Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Pear-and-Granola Muffins
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
