Pear or Blueberry Crumb Top Muffins

Ladies Lunch…

Pear Crumb Top Muffins

I have been in the process of moving apartments over the past few weeks, and have been unable to have full access to a kitchen. Luckily, my friend Christina invited me and another friend over for a day of cooking and eating. She made a beautiful salmon nicoise salad for lunch followed by a delicious molten chocolate cake covered in butterscotch sauce. I made three batches of muffins. And then we made some fresh home-made pasta together that she will be using later this evening for a small dinner party she is having. She will be serving the pasta with bolognese sauce.

 

I have made these muffins in the past… more specifically as cranberry muffins. This recipe is a great base recipe for many types of muffins. You can make the base and then get creative by adding different fruits, chocolate, or whatever you heart (or belly) desires. Crepes of Wrath adapted the recipe and added dried orange… sounds and looks yummy. 

 

So if you are looking for a light and sweet muffin that is covered with a wonderfully crumbly and buttery top… this is your muffin. Let me know what variations you come up with… Enjoy!

 

 

Recipe:

Crumb Top Muffins: follow this recipe for the base (exclude cranberries)

Pear Crumb Top Muffins: instead of cranberries, use 2 cups of fresh diced pears, then top each muffin with a half-moon slice of pear. Will be about 2-3 pears total

Blueberry Crumb Top Muffins: instead of cranberries, use 2 cups of frozen blueberries