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To craft the ultimate Pear & Cranberry Streusel Muffins, it’s essential to understand the role each ingredient plays in achieving the perfect balance of flavor and texture. Let’s break down the key components that come together to create this delightful treat.

Pear & Cranberry Streusel Muffins

Embrace the flavors of fall with these delightful Pear & Cranberry Streusel Muffins. Bursting with the perfect balance of sweet pears and tart cranberries, these muffins are not only a tasty breakfast option but also a satisfying snack or comforting dessert. Featuring a moist crumb and a crunchy streusel topping, they capture the essence of autumn baking. Follow our simple guide and tips to create this cozy treat that’s sure to become a seasonal favorite for sharing or enjoying solo.
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Ingredients
  

For the Muffin Batter:

1 ½ cups all-purpose flour

½ cup whole wheat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ cup unsalted butter, softened

¾ cup brown sugar, packed

½ cup granulated sugar

2 large eggs

1 tsp vanilla extract

½ cup buttermilk

1 ½ cups fresh pears, peeled and diced

1 cup fresh or frozen cranberries (if frozen, do not thaw)

For the Streusel Topping:

½ cup all-purpose flour

¼ cup rolled oats

¼ cup brown sugar, packed

½ tsp cinnamon

¼ cup unsalted butter, melted

Pinch of salt

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Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or lightly grease it.

    Prepare the Streusel Topping: In a medium bowl, mix together ½ cup flour, rolled oats, brown sugar, cinnamon, and a pinch of salt. Pour in the melted butter and mix until crumbly. Set aside.

      Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Set aside.

        Cream Butter and Sugars: In another large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 3-4 minutes.

          Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.

            Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the butter mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture. Mix just until combined; do not overmix.

              Fold in Fruits: Gently fold in the diced pears and cranberries until evenly distributed in the batter.

                Fill Muffin Cups: Using a scoop or spoon, divide the muffin batter evenly among the prepared muffin cups, filling each about ¾ full.

                  Add Streusel Topping: Generously sprinkle the streusel topping over each muffin.

                    Bake: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

                      Cool and Enjoy: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature!

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                          Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 12 muffins