Crunchy-top pear muffins

I have received several comments and emails regarding the better than brownie cookies I posted a while ago - the recipe worked out fine for some of you but not so much for others... I’m sorry to hear that and have updated the post with info on the chocolate I used and on cooling the chocolate + butter mixture for 5 minutes prior to adding the other ingredients - I hope it helps!

If you’ve had a hard time baking the better than brownie cookies, may I suggest these muffins? A stress-free recipe that will cheer you up. And even if you haven’t baked those cookies, make the muffins anyway – they are really good. :D

Crunchy-top pear muffins
adapted from Holiday

1 ¼ cup + 1 tablespoon (185g) all purpose flour
3 teaspoons baking powder
2 teaspoons ground cinnamon
100g rolled oats
½ cup + ½ tablespoon (94g) brown sugar, both packed
2 eggs
1 cup (240ml) plain yogurt
½ cup (120ml) vegetable (light-flavored) oil
1 pear, peeled and diced

Topping:
¼ cup (44g) brown sugar, packed
1/3 cup (50g) unblanched almonds, finely chopped

Preheat the oven to 180ºC/350ºF; line six 240ml (1 cup) muffin pans with paper cases (or just grease well).

Sift the flour, baking powder and cinnamon into a large bowl, add the oats, brown sugar and stir together. Make a well in the centre.
Whisk together the eggs, yogurt and oil. Pour into the well in the dry ingredients and stir with a fork until just combined. Fold through the pear, being careful not to overmix. Spoon into the muffin cases.
To make the crumble topping, mix the brown sugar and almonds. Sprinkle over the muffin mixture and then bake for 20–25 minutes until golden brown.

Makes 6 – I halved the recipe, used 1/3 cup (80ml) capacity muffin pans and got 7 muffins