Cardamom Pear Streusel Muffins

So, we’re having a bonus FRIDAY post today, by popular demand. You see, I made muffins last Sunday… first time in a few years! Between having to go off gluten for a couple years, not having a kitchen (tornado!) for much of that time, etc? Muffins weren’t on my priority list.

We had a handful of pears about to go bad this week, though. Seemed like the perfect excuse to whip out an old favorite – Cardamom Pear Streusel muffins!

I created this recipe a few years ago, when I went on a crazy muffin making binge. SO many awesome recipes came from that week – I’ll be sure to post them in the near-ish future.

Cardamom and Pear is one of my favorite flavor combinations for baking with, so of course I had to incorporate them into a muffin recipe. This recipe makes 12 big, moist, and delicious muffins with a delicate crumb and warm, exotic flavor. It’s the perfect way to start a day!

Anyway. I posted a photo and description of these online that morning, and was inundated with excited comments and requests for the recipe. As I have most of May already scheduled, I figured this would merit an extra blog entry.. and here we are, just in time for the weekend!

Cardamom Pear Streusel Muffins
Makes 12 muffins

2-1/4 cups all-purpose flour
1 cup brown sugar
2 tsp. baking powder
1 1/2 tsp. ground cardamom
2 eggs, lightly beaten
3/4 cup milk
1/2 cup butter, melted and cooled
1 tsp. vanilla
1.5 cups grated pear (~2 large)

Cardamom-Streusel Topping (recipe below)

Preheat oven to 375 F. Line 12 muffin cups with liners, or spray with baking spray.

In a large bowl, combine flour, sugar, baking powder and cardamom. Make a well in center of flour mixture; set aside.

In another bowl, combine eggs, milk, melted butter, vanilla pears. Add egg mixture all at once to the flour mixture. Stir just until moistened (batter should be lumpy.) Divide batter between 12 prepared muffin cups, filling each to almost full. Sprinkle streusel topping over muffin batter in cups.

Bake in a 375 degree F oven for 18 to 20 minutes or until golden and a wooden toothpick inserted in centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups; serve warm. Makes 12 muffins.


Cardamom-Streusel Topping:

1/4 cup all purpose flour
1/4 cup sugar
1/2 tsp ground cardamom
2 Tbsp butter, chopped

In small bowl, mix together flour, sugar, and cardamom. Use a pastry cutter or two forks to cut in 2 tablespoons butter until the mixture resembles coarse crumbs.

Author:Marie Porter

Marie is an award winning cake artist based in Minnesota's Twin Cities. Known as much for her delicious and diverse flavor menu as for her sugar artistry, Marie's work has graced magazines and blogs around the world. Having baked and designed for brides, celebrities, and even Klingons, Marie was proud to share her wealth of baking knowledge in her two cookbooks: "The Spirited Baker" and “Evil Cake Overlord”. Marie has also authored a book about her experiences surrounding the 2011 Minneapolis tornado: "Twisted: A Minneapolis Tornado Memoir"

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