JUMBO Pear Muffins Recipe with photos

I have made a lot of different muffins this year and this JUMBO Pear Muffins recipe is my favorite.  Loaded with chopped fresh Bartlett pear, these are beyond delicious.  And you know what a food critic Sassy is, so I am not exaggerating at all.

I found three different pear bread recipes, took the part of each that I liked, adjusted the ingredient amounts to work with 2 cups of flour to make 6 JUMBO muffins ... and then realized none of the pear bread recipes I had looked at used sour cream or had a streusel topping.  Gotta have sour cream and a streusel top on my muffins!  Reduced the oil, added sour cream, sprinkled on the streusel, and then held my breath in hopes that it would all be good.  It was!

JUMBO Pear Muffin Recipe

Streusel-
1/2 cup flour
1/4 cup brown sugar
3 tablespoons butter
1 teaspoon cinnamon

Muffins-
2 eggs
1/2 cup sugar
1/2 cup brown sugar
1/2 cup oil
1/2 cup sour cream
1 teaspoon vanilla
2 cups flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chopped pears
1/2 cup chopped pecans or walnuts

Combine streusel ingredients in bowl.  Pinch to crumble.  Set aside.

In large bowl, beat eggs.  Beat in sugar, brown sugar, oil, sour cream and vanilla.

Sift together flour, cinnamon, salt, baking powder, baking soda.  Add to egg mixture.  Mix until blended.  Fold in pears and nuts.

Spoon batter into 6 paper-lined JUMBO muffin cups (or 12 regular-size muffin cups).  Sprinkle with streusel.  Bake JUMBO muffins at 350 degrees for 30 to 35 minutes until tops spring back when lightly pressed.  Regular-size muffins will take less time to bake.

=^o^=