Chobani is sending me a case of their new flavors in February and I have to tell you… I cannot wait! I did hear from my friend Julianne that my local Target store had pear and I KNEW I had to run over and get some. I bought two containers the other day and just ran out for fresh pears. I come home to find one container of pear left. Thank God! I had enough for this recipe that I wanted to create. These muffins are heavenly… not overly sweet and would be perfect for a snack or breakfast! Protein-packed. Hello, gorgeous!
1/4 cup of butter or butter substitute
1/2 cup of sugar
2 eggs, room temperature
1 -6 oz container of pear Chobani yogurt
1 teaspoon of baking soda
1 cup of all purpose flour (Used King Arthur’s)
1 cup of whole wheat flour (Used King Arthur’s)
1 tablespoon of ground flax seed
1/8 teaspoon salt (pinch)
2 pears, I used Bosc (peared and cored) finely chopped
Oatmeal crunch topping:
1 tablespoon of butter – cut into little cubes (cold)
1/4 cup of brown sugar
1/4 cup of all purpose flour
1/4 cup of oats
1/4 teaspoon of ground cinnamon
Preheat the oven to 425 degrees. Spray your mini muffin pan with baking spray and set aside.
In your stand mixer, blend butter (room temp.) with sugar for 3-4 minutes or until light and fluffy. Then add your room temperature eggs & Chobani yogurt. In a separate bowl blend your flours, soda, salt and flax. Then add it to the creamy mixture. Add the pears. Blend until just combined.
Scoop 3/4 of the way filled into each well. Then start on making your crunchy topping. In a bowl add your cold butter pieces, brown sugar, flour, oats and cinnamon. Blend with your hands, pinching the mixture until the butter is well incorporated. Then drop some on top of each muffin with your fingers. Bake for 12-14 minutes or until a toothpick inserted comes out clean and they’re golden brown.
Courtesy of Knead to Cook.
For more from Robin Gambino, check out an old interview with her on Biology of the Blog.