With a lovely, spicy sweet flavour, my Apple Pear and Pecan Streusel Muffins are perfect for breakfast, tucked in a lunch box or served alongside a cup of tea in the late afternoon. The crunchy streusel makes them a real treat. You can also serve them with a wedge of sharp mature cheddar for a more substantial snack – the juxtaposition of sweet and savoury flavours this creates is a real party for your taste buds.
A Great Way to Use Fresh Apples and Pears
Apples and pears always seduce me with their gorgeous colours, the sweet smell of their skin, and their wonderful flavours. My passion for them means I tend to overbuy. Sometimes we just can’t eat them fast enough and when that happens, I make Crock Pot Apple and Pear Sauce. It’s perfect for making these Apple Pear and Pecan Streusel Muffins.
Apple and Pear Sauce
I also serve Apple and Pear Sauce on its own, alongside pork roasts, warm with ice cream for dessert, and I use it in baking. It makes gorgeously moist loaf cakes and tasty muffins – especially these Apple Pear and Pecan Streusel Muffins.
What if I haven’t made Apple and Pear Sauce?
Apple Pear and Pecan Streusel Muffins can be made with homemade or store bought applesauce. The resulting muffins will just be Apple and Pecan Streusel Muffins instead! Or you could use Pear compote to make Pear and Pecan Streusel Muffins.
There’s already cinnamon in the Apple and Pear Sauce – Is it really okay to add more?
Apple and Pear Sauce does already contains cinnamon and ginger but I like to add even more to my muffin recipe as well as some nutmeg as well. If you don’t love those spices as much as my family, friends and I do, feel free to reduce the quantities to suit your taste.
Can these Apple Pear and Pecan Streusel Muffins be frozen?
The Apple and Pear Sauce makes these muffins really moist. This means the muffins keep well at room temperature for about 3 days although I must admit they never last very long in our house! You can also freeze them if you like but do bring them back to room temperature or heat them gently before eating. Streusel is never quite the same texture after it is frozen, but it still tastes good.
Apple Pear and Pecan Streusel Muffins – Printable Recipe
Apple Pear and Pecan Streusel Muffins
- For the streusel
- 3 tablespoons cold butter, cut in small pieces
- 5 tablespoons plain flour All purpose flour is known as plain flour in the UK
- 4 tablespoons granulated sugar or you can use Demerera or Turbinado sugar for extra crunch
- ½ teaspoon cinnamon
- ¼ cup pecans, finely chopped
- For the muffins
- 2 large eggs, at room temperature
- ½ cup mild olive oil or you can use another lightly flavoured vegetable oil
- 1 teaspoon vanilla
- 2 tablespoons crème fraîche or sour cream light or low fat versions are fine and natural or vanilla flavoured yogurt also works
- 1 cup apple and pear sauce You can plain apple sauce if you have not made the apple and pear sauce, but the muffins will be apple pecan muffins instead of apple and pear pecan muffins.
- 1⅔ cup all purpose flour All purpose flour is known as plain flour in the UK
- ½ cup sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ¼ teaspoon ground nutmeg freshly ground if possible
- ¾ cup pecans, roughly chopped
- Preheat the oven to 350°F (175°C or 165°C for a fan oven).
- Line a muffin pan with paper liners.
- Make the streusel - Cut the butter into the flour until the mixture resembles coarse crumbs.
- Stir in the sugar, cinnamon and ¼ cup chopped pecans . Set aside.
- To make the muffins, beat together the oil and the eggs in a medium bowl or jug.
- Beat in the vanilla and crème fraîche or sour cream.
- Stir in the apple and pear sauce
- Mix the flour, sugar, baking powder, baking soda, salt, cinnamon, ginger and nutmeg together in a large bowl.
- Add the chopped pecans and toss to coat them in the flour mixture.
- Add the wet ingredients (the egg mixture) to the dry ingredients (flour etc) and stir together thoroughly. Do not over beat.
- Divide the batter between the muffin cups.
- Sprinkle the streusel mixture over top of each muffin.
- Bake from 15 to 20 minutes or until a skewer inserted in the centre of a muffin comes out clean.
- Take the muffins out of the oven and cool in the pan for 10 minutes.
- Remove the muffins from the pan and cool on a wire rack.