Pear & Granola Muffins

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These muffins are OK. They are supposed to be healthy, maybe that's why I didn't love them... but I loved the Healthy Morning Muffins or maybe it's because I used greek yogurt instead of plain low fat yogurt as the recipe suggested. They weren't bad, they just weren't my favorite.

INGREDIENTS

For Muffins
1 cup all-purpose flour
3/4 cup whole-wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice
3/4 cup plain granola

For Granola Crisp Topping
(or use an additional 3/4 cup plain granola)
1/2 cup granola
1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter


DIRECTIONS

Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.

In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the granola and pears.

Make Granola Crisp Topping: In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.

#MuffinMonth is coming to an end, I think I've only got one more muffin recipe in me... for now that is. Here are a few more tips to improve your muffin baking experience!
Muffin Baking Tips: 
1. If muffin cups are filled more than 3/4 full the top of the muffin will come out flat as opposed to rounded.
2. If some muffin cups will remain empty during baking, fill unused cups with 2 to 3 tablespoons of water to keep pan from warping
3. If baked muffins stick to the bottom of the muffin cup, place hot pan on wet towel for roughly two minutes.