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Coffee-Pear Coffee Cake Muffins with Pear

Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 12 muffins

Ingredients

Streusel:

  • 1 tablespoon coffee grounds 
  • 4 tablespoons unsalted butter, cubed
  • 2 tablespoons granulated sugar
  • 2 tablespoons light brown sugar
  • 1/2 teaspoon ground cinnamon
  • Pinch teaspoon ground nutmeg
  • 2/3 cups all-purpose flour

Cake: 

  • 2 cups all-purpose flour
  • 1/2 cups whole wheat flour or spelt flour 
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking soda
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 8 tablespoons butter, at room temperature
  • 3/4 cups granulated sugar
  • 1/2 cup light brown sugar 
  • 2 large eggs
  • 1 cup plain yogurt or sour cream
  • 1 teaspoon pure vanilla extract
  • 1 cup diced pear, about 2 small pears 

Instructions

  • Preheat the oven to 350F. Line a muffin tin with liners and set aside. 
  • To make the streusel: In a small saucepan, set over medium heat, add the coffee grounds and butter. When the butter has melted, allow the coffee to steep in the butter for about 3 minutes. Run through a very fine mesh strainer, discarding the grounds, and adding the coffee-butter to a small bowl. Add the sugars, spices and flour. Mix with your hands until clumpy. Set aside. 
  • To make the muffins: In a medium bowl, whisk together the all-purpose flour, whole wheat or spelt flour, ground cinnamon, baking soda, baking powder and salt. In the bowl of a stand-up mixer, with the paddle attachment, add the butter and sugars; beat until light and fluffy, about 3 minutes. Add the eggs and beat until incorporated. Next, add the yogurt or sour cream and vanilla. Add the dry ingredients, in two batches, until barely combined. Lastly, fold in the diced pear. Divide the batter amongst the 12 muffin cups, filling them about 3/4 of the way.  Top each muffin with a handful of the streusel topping. Transfer to the oven to bake for about 17 to 20 minutes, until a skewer comes out clean when inserted into the center.