Vanilla Roasted Pear Muffins

After enjoying these ambrosial pears with our roasted chicken dinner the other night, I took the leftovers and pureed them, strained out (and saved to freeze) as much juice as I could, and ended up with a cup of beautiful pear sauce. This provided just the right ingredient for perfectly moist, tender muffins that actually did have a faint taste of pear, which is difficult to taste in most baked goods. The streusel provided just enough sweet crunch.

Vanilla Roasted Pear Muffins
Makes about 48 mini muffins*

Muffins
2-1/4 cups self-rising flour
1 teaspoon cinnamon
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/3 cup buttermilk
2 eggs, slightly beaten
1 teaspoon vanilla
2/3 cup white sugar
1/3 cup brown sugar, firmly packed
1/4 cup vegetable oil
1 cup vanilla roasted pear puree (from this recipe)


Streusel
1/2 cup all-purpose flour
1/4 cup brown sugar
1/4 cup white sugar
1/2 teaspoon cinnamon
1/4 cup salted butter, diced

Preheat oven to 375 degrees F. Spray mini-muffin pans with cooking spray.

For streusel, mix flour, sugars, and cinnamon; cut in butter with a pastry cutter until small crumbs are formed.

For muffins, whisk together flour and spices; set aside. Mix together buttermilk, eggs, and vanilla; set aside.

Combine sugars, oil, and pear puree; add buttermilk mixture and mix until well blended. Fold in dry ingredients and stir until just combined.

Divide the batter evenly in pans; sprinkle streusel over tops. Bake until tops spring back when touched, about 15 minutes. Cool pan on a wire rack for 5 minutes before removing the muffins from the pan.

*Although the recipe indicates 48 muffins, I ended up with enough batter for an additional dozen regular sized muffins.