For the cinnamon topping:
- 3 Tbl granulated sugar
- 2 Tbl finely chopped walnuts, optional
- 1/4 tsp ground cinnamon
For the muffins:
- 2 c (280 grams) Better Batter All-Purpose Flour
- 1/2 c granulated sugar
- 2 tsp ground cinnamon
- 1 tsp freshly grated nutmeg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 2 eggs
- 1/2 c cooking oil (I use vegetable oil)
- 3/4 c buttermilk
- 2 tsp vanilla extract
- 3 or 4 firm but ripe pears, peeled, cored and finely chopped
- 1 c walnuts, coarsely chopped, optional
Preheat and prepare the pan.
Preheat an oven to 350 degrees and spray a standard size 12-cup muffin pan with cooking spray or line with paper muffin cups. Set aside.
Make the topping.
Combine the sugar, walnuts (if using), and cinnamon in a small bowl. Set aside.
Mix the dry ingredients.
Stir together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt in a bowl.
Mix the wet ingredients.
In another bowl, whisk together the eggs, oil, buttermilk, and vanilla until blended. Add the dry ingredients to the wet ingredients, stirring just until evenly moistened. The batter will be slightly lumpy. Using a large silicone spatula, gently fold in the pears and walnuts (if using) just until evenly distributed, no more than a few strokes. Take care not to break up the fruit or overmix. Spoon the batter into the prepared muffin cups, filling them level with the rim. Sprinkle the muffins with the cinnamon topping, dividing it evenly.
Bake until golden, dry and springy to the touch, about 20 to 22 minutes or until a toothpick inserted into the center of a muffin comes out clean. Transfer the pan to a wire rack and let cool for 5 minutes. Turn out the muffins. Serve warm or at room temperature, with butter. Makes 12 regular muffins.
Adapted from Williams Sonoma