Oatmeal Pear Muffins
A tasty variation on a traditional favorite oatmeal muffin. Quick, easy and delicious.
Equipment
- 1 standard muffin tin
Ingredients
- 1½ cups quick cooking rolled oats *you can use regular oats as well
- 1½ cups buttermilk *or soured milk. See tip in comments
- 1½ cups all-purpose flour
- ¾ cup brown sugar, lightly packed
- 1½ tsp ground cinnamon
- ¼ tsp ground cloves
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¾ tsp salt
- 2 Large eggs, fork-beaten
- ⅓ cup melted butter
- 3 small ripe pears, peeled and diced
Topping
- ¼ cup quick cooking rolled oats
- 2 Tbsp Brown sugar
- ¼ tsp ground cinnamon
Instructions
- In a medium bowl, combine 1½ cups quick cooking rolled oats and 1½ cups buttermilk, stir and let sit for 10 minutes
- In a large bowl combine the 1½ cups all-purpose flour, ¾ cup brown sugar, lightly packed, 1½ tsp ground cinnamon, ¼ tsp ground cloves, 1½ tsp baking powder, ¾ tsp baking soda, ¾ tsp salt. Stir to combine then make a well in the center.
- Stir the 2 Large eggs, fork-beaten and ⅓ cup melted butter into the oatmeal and buttermilk mixture and mix to combine, then add the mixture to the well you created in the dry mixture. Add in the diced pears and Stir until just moistened then divide the mixture between the 12 muffin wells.
- Prepare the topping by combining the ¼ cup quick cooking rolled oats, 2 Tbsp Brown sugar and ¼ tsp ground cinnamon then divide equally onto the top of the muffin batter then bake for 18-20 minutes.
- Bake until a toothpick or tester comes out clean then remove from the oven and let sit in the muffin tin for 5 minutes before removing to a rack to cool completely.
Notes
To make soured milk pour your milk (full fat recommended but not necessary) into a measuring cup to 1.5 cups and add 1.5 T vinegar or lemon juice and let sit for 10 minutes to sour, then use as you would use buttermilk