Pear-Walnut Muffins with Vanilla Bean-Ginger Streusel
 
Makes about 24
Ingredients
  • Streusel:
  • ¾ cup (94 grams) all-purpose flour
  • ¼ cup (55 grams) firmly packed light brown sugar
  • ¼ cup (50 grams) granulated sugar
  • ½ teaspoon (1.5 grams) kosher salt
  • ½ teaspoon (1 gram) ground ginger
  • 1 vanilla bean, split lengthwise, seeds scraped and reserved*
  • ¼ cup (57 grams) unsalted butter, melted
  • Muffins:
  • 2 cups (250 grams) all-purpose flour
  • 1½ cups cored and diced pear
  • 1 cup (200 grams) granulated sugar
  • 1 cup (113 grams) chopped walnuts
  • 1 teaspoon (5 grams) baking powder
  • 1 teaspoon (2 grams) ground ginger
  • 1 teaspoon (2 grams) ground cinnamon
  • 1 teaspoon (2 grams) grated fresh nutmeg
  • ½ teaspoon (2.5 grams) baking soda
  • ½ teaspoon (1.5 grams) kosher salt
  • 3 large eggs
  • 1 cup sour cream
  • ½ cup whole buttermilk
  • ¼ cup (57 grams) unsalted butter, melted and slightly cooled
  • 1 teaspoon vanilla bean paste*
Instructions
  1. Preheat oven to 375°F. Spray 2 (12-cup) muffin pans with baking spray with flour, or line muffin cups with paper liners.
  2. For streusel: In a medium bowl, whisk together flour, sugars, salt, ginger, and reserved vanilla bean seeds. Drizzle with melted butter, and stir with a wooden spoon until combined. Crumble with your fingertips until desired consistency is reached.
  3. For muffins: In a medium bowl, whisk together flour, pears, sugar, walnuts, baking powder, ginger, cinnamon, nutmeg, baking soda, and salt. In another medium bowl, whisk together eggs, sour cream, buttermilk, melted butter, and vanilla bean paste. Fold butter mixture into flour mixture just until combined. Divide batter among prepared muffin cups; top with streusel.
  4. Bake until a wooden pick inserted in center comes out clean, 20 to 25 minutes. Let cool in pans.
Notes
*We used Heilala Vanilla Beans and Heilala Vanilla Paste.
Recipe by Bake from Scratch at https://bakefromscratch.com/walnut-muffins/