Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup ground almonds
  • 1 1/4 teaspoons cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cardamom
  • 1/2 cup unsalted butter, softened
  • 1 cups brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs, beaten
  • 1/2 vanilla bean
  • 1/4 teaspoon almond extract
  • 3 cups grated fresh pear, drained of excess water
  • 1/3 cup all-purpose flour
  • 5 Tbs cold unsalted butter, sliced
  • 1/2 teaspoon cinnamon
  • 2 tablespoons ground almonds

Instruction

  • Preheat the oven to 375 degrees F.
  • In a small bowl, combine the flour and cinnamon. Using a pastry cutter or two knives, cut the butter into the flour until you have small crumbly bits.
  • Stir in the ground almonds. Set aside.
  • In a medium sized bowl, combine the flour, baking soda, salt, almonds, cinnamon, ginger, and cardamom. Set aside.
  • Using a electric hand mixer or a stand mixer, beat together the sugars and butter sugar until creamy, about 3 minutes.
  • Cut the vanilla bean in half, then cut a slit down the middle in the half you are using. Use a knife or spoon to scrape out the beans.
  • Add the eggs, vanilla bean, and almond extract to the butter mixture, beating to combine. Stir in half of the flour mixture followed by half of the grated pear, and repeat.
  • Line muffin cups with paper liners. Divide batter evenly among cups – I used a scant 1/4 cup per muffin. Sprinkle the tops of the batter with the streusel mixture.
  • Bake on the middle rack until muffins are golden brown, and the top of the muffins bounce back when you press on them, about 20 to 30 minutes.
  • Set on wire rack to cool for 5 minutes. Remove muffins from the tin let cool another 15 minutes