Pear & Chocolate Streusel Muffins

While the days are still sunny and warm here in Northern California, the nights are getting noticeably longer and cooler. Muffins are the perfect way to transition into fall, which is my favorite season for baking. This is an easy recipe that features all the best flavors of the season in an impressive yet approachable weekend morning project. Enjoy these muffins for breakfast or tea time, or bake them ahead and freeze for later use. Defrost overnight at room temperature if preparing ahead.

Pear & Walnut Streusel Muffins

Makes 12 large muffins

Ingredients

For the Streusel:

1/2 cup butter, softened (like mayonnaise)

1 cup packed brown sugar

1/2 cup sorghum flour

1/2 tsp ground cinnamon

1/2 tsp ground cardamom

1/2 tsp ground ginger

1/2 tsp ground nutmeg

1/2 tsp xanthan gum

1/2 tsp kosher salt

For the Batter:

1 1/4 cups white rice flour

3/4 cup sorghum flour

1/2 tsp xanthan gum

1/2 tsp baking powder

1/2 tsp baking soda

2 large eggs plus 1 egg yolk

3/4 cup plain yogurt (not greek)

1/2 cup milk

1/2 cup white sugar

1/3 cup packed brown sugar

1 tsp vanilla extract

1 medium pear, cored and unpeeled, diced into 1/2-inch pieces

2.5 oz dark chocolate, finely chopped (or chocolate chips)

Method

1. Preheat the oven to 325° F. Line a muffin pan with paper muffin cups or spray with cooking spray if not using paper liners.

2. Make the streusel. Whisk all ingredients except butter together in small bowl. Work the soft butter in with your hands and press together until the mixture resembles wet sand. Set aside.

3. Make the muffin batter. In the bowl of a stand mixer fitted with the paddle attachment, stir together the flours, baking powder, baking soda, and xanthan gum on low speed until just combined. Add the yogurt, eggs plus egg yolk, milk, vanilla, white sugar and brown sugar. Mix on medium speed until smooth and thick, about 2 minutes.

4. Assemble the muffins. Scoop 2TB of muffin batter into the bottom of each muffin cup. sprinkle on 1/2 quantity of the streusel, dividing equally between all the portions. Sprinkle on the chopped chocolate (or chips), and diced pears. Top each muffin with the remaining batter, dividing equally between each vessel. and spread with a small spatula or back of a spoon to cover the fillings. Sprinkle the remaining streusel on top.

5. Bake at 325°F for 20-25 minutes, rotating halfway through, until muffins are golden brown on top and set when the tops are gently pressed with your fingers. Allow to cool to room temperature before enjoying.