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Preheat the oven to 425 degrees F. Prepare a muffin tin with paper liners or non-stick spray.
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In a large mixing bowl, stir together the flours, brown sugar, baking powder, salt, cinnamon, and baking soda.
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In a smaller mixing bowl, combine the milk, yogurt, pear puree, maple syrup, eggs, and vanilla.
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Pour the liquid ingredients into the dry ingredients, and stir just until barely combined. Mixture should be very lumpy.
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Fold in the diced pear and pomegranate arils, and place 1/3 cup of batter in each well of the prepared muffin pan.
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Top each muffin with a pinch of streusel.
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Bake for 5 minutes at 425 degrees F, then turn the oven temperature down to 350 degrees F and bake for an additional 15 minutes, or until a toothpick inserted in the center of a muffin comes out clean.