Easy Honey Pear Muffins with Cinnamon Streusel

5 from 8 votes

Easy cinnamon streusel muffins made with delicious local honey and fresh ripe pears make a perfect breakfast or brunch in the fall!

Prep Time20

Cook Time20

Total Time40

Course: Breakfast, Brunch, Dessert, Snack

Cuisine: American

Servings: muffins

Calories: 259kcal

½ cup (168 g) Local Hive™ Nor Cal Raw and Unfiltered Honey
¼ cup (54.5 g) vegetable oil or other neutral oil
⅓ cup (80 g) buttermilk room temperature
1 teaspoon vanilla extract
1 large egg room temperature
1½ cups (1½ cups) ripe pears (about 3 pears) washed, peeled, mashed, and then measured
2¼ cups (281.25 g) all-purpose flour weighed in grams or spooned and leveled
1 teaspoon baking powder
¾ teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt

In a medium bowl, stir together the flour, brown sugar, and cinnamon. Mix in the melted butter until it resembles wet sand. Set aside.

In a large bowl, whisk together the honey, oil, buttermilk, vanilla extract, egg, and mashed pears.
Gently fold the flour, baking powder, baking soda, cinnamon, and salt into the wet ingredients just until the flour streaks disappear.
Distribute the pear muffin batter into the muffin liners (they should be about full). Sprinkle the streusel on top of the batter, then lightly pat down on each top to secure the crumb topping.
Bake on the middle oven rack at 400°F for 5 minutes, then (without opening the oven door) lower the temperature to 350°F and continue to bake until a toothpick comes out clean (about 13-15 more minutes; 18-20 minutes total).
Let the honey pear muffins sit in the pan until they're cool enough to transfer to a wire rack.

Honey: This recipe is sponsored by my favorite honey brand, Local Hive™. Their Nor Cal Honey Blend is best in this muffin recipe.

Storage: Store cooled muffins in an airtight container at room temperature for 3 days or in the freezer for 2 months.

Nutrition: The provided nutrition information is an estimate, the calorie accuracy is not guaranteed.