Pear Muffins with Walnut Streusel
Pear Muffins with Walnut Streusel are moist and gluten-free, made with almond flour and a crunchy, spiced topping.
Ingredients
For the Batter:
- 2½ cups finely ground blanched almond flour
- ¾ cup light brown sugar, packed
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon cardamom
- ½ teaspoon sea salt
- 3 large eggs, room temperature
- ⅓ cup oil, neutral coconut (melted) or canola
- 2 teaspoons vanilla extract
- 1 cup peeled, cored, and chopped fresh pear (about 3 small or 1 large)
- ½ cup chopped walnuts
For the Streusel:
- ½ cup chopped walnuts
- 2 tablespoons light brown sugar
- 2 tablespoons finely ground blanched almond flour
- 2 tablespoons coconut oil, melted
- ¼ teaspoon cinnamon
- ¼ teaspoon cardamom
- Pinch sea salt
Instructions
For the Muffin Batter:
- Preheat oven to 350° Fahrenheit and line a muffin tin with 12 paper liners.
- In a large bowl, mix together the almond flour, brown sugar, baking powder, cinnamon, cardamom and salt.
- In a separate bowl, whisk together the eggs, oil, and vanilla. Add to the dry ingredients and mix well.
- Fold in the pears and ½ cup chopped walnuts.
- Use an ice cream scoop or spoon to evenly divide the muffin batter in the paper liners.
- Top each muffin with some of the streusel topping and bake for about 20 minutes, until golden brown and a tester inserted in the center comes out clean. Cool muffins on a rack.
For the Walnut Streusel:
- Mix together all ingredients in a small bowl and use to top the muffins.
Servings: 12 muffins