Cinnamon Pear Muffins (Vegan)
Cinnamon pear muffins - these easy vegan muffins are super soft, moist and fluffy with tall muffin tops, a sweet cinnamon flavour, chunks of juicy pear and a crisp streusel topping.
Servings 9 muffins
Ingredients
Streusel (optional):
- 70 g (½ cup) plain (all-purpose) flour
- 45 g (¼ cup) light brown soft sugar
- ½ teaspoon cinnamon
- 50 g (3 ½ Tablespoons) vegan block butter cold and cubed
Muffins:
- 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy)
- 120 g (½ cup) plain non-dairy yogurt (I use soy)
- 120 ml (½ cup) neutral oil (I use olive)
- 180 g (1 cup) light brown soft sugar
- 2 teaspoons vinegar
- 2 teaspoons vanilla extract
- 3 teaspoons ground cinnamon
- 3 teaspoons baking powder
- ½ teaspoon bicarbonate of soda (baking soda)
- ¼ teaspoon salt
- 300 g (2 ½ cups) plain (all-purpose) flour
- 2 medium ripe pears or apples cored and diced
Instructions
- Preheat the oven to 220°C/200°C fan/425°F/gas mark 7. Line a 12 hole muffin tin with 9-10 muffin cases (or ideally space them across two muffins trays if you have an extra one).
- To make the streusel topping, mix together the flour, sugar and cinnamon in a bowl then rub in the butter using your fingertips until no lumps of butter remain and the mixture is clumping together. Place the bowl in the fridge while you make the muffin batter.
- To make the muffin batter, whisk together the milk, yogurt, oil, sugar, vinegar and vanilla extract in a large bowl until well combined.
- Whisk in the cinnamon, baking powder, bicarbonate of soda and salt followed by the flour. Be careful not to over-beat the batter, just mix it until no streaks of flour remain. Gently fold in the diced pears.
- Divide the batter between the muffin cases, filling them almost to the top. An ice cream scoop is handy for this. Scatter over the streusel mixture.
- Bake for five minutes then turn the oven down to 180°C/160°C fan/350°F/gas mark 4. Bake for a further 18-20 minutes, until a skewer inserted into the centre comes out clean.
- Allow the muffins to cool in the tin for 5 minutes, then transfer them to a wire rack and leave to cool completely. Once cold store in an airtight container. Best eaten on the day they are baked.
Notes
- See post above for tips, details and step-by-step photos.
- USE SCALES. As with all of my baking recipes I really do recommend using the metric measurements with a digital scales rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!