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Skinny Pomegranate Pear Muffins with Ginger Oat Streusel | Baking a Moment

Skinny Pomegranate Pear Muffins with Ginger Oat Streusel


For the Streusel:

  • 1 tablespoon old fashioned oats
  • 1 tablespoon brown sugar light or dark
  • 1 tablespoon whole wheat flour
  • 1 1/2 teaspoons finely minced crystallized ginger
  • 1/4 teaspoon ground ginger
  • 1 1/2 tablespoons unsalted butter melted

For the Muffins:

  • 1 1/2 cups whole wheat flour
  • 1 cup all purpose flour
  • 1/3 cup brown sugar light or dark
  • 3 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon ground cinnamon
  • 3/4 cup milk I used lowfat
  • 1/3 cup plain greek yogurt I used nonfat
  • 1/3 cup pear puree
  • 3 tablespoons pure maple syrup
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 fresh Anjou pear peeled, cored, and diced
  • arils from 1 fresh pomegranate about 1 cup


Make the Streusel:

  1. Place all the Streusel ingredients in a small bowl and stir together with a fork. Set a side.

Make the Muffins:

  1. Preheat the oven to 425 degrees F. Prepare a muffin tin with paper liners or non-stick spray.
  2. In a large mixing bowl, stir together the flours, brown sugar, baking powder, salt, cinnamon, and baking soda.
  3. In a smaller mixing bowl, combine the milk, yogurt, pear puree, maple syrup, eggs, and vanilla.
  4. Pour the liquid ingredients into the dry ingredients, and stir just until barely combined. Mixture should be very lumpy.
  5. Fold in the diced pear and pomegranate arils, and place 1/3 cup of batter in each well of the prepared muffin pan.
  6. Top each muffin with a pinch of streusel.
  7. 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.

Recipe Notes

Inspired by Sally's Baking Addiction.