Imperial Sugar
Dixie Crystals

Oat Pear Muffins

Oat Pear Muffins Dixie


  • 1/2 cup plus 2 tablespoons melted butter, divided
  • 1 1/2 cups all-purpose flour*, divided
  • 1 cup old-fashioned oats, divided
  • 1/2 cup Dixie Crystals Dark Brown Sugar, divided
  • 1 1/2 teaspoons ground cinnamon, divided
  • 2 Bosc pears, peeled and chopped
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 cup Dixie Crystals Extra Fine Granulated Sugar
  • 2 eggs
  • 1/2 cup plain Greek yogurt
  • 1/2 teaspoon vanilla extract

*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. Preheat oven to 350° F. Spray a 12-count muffin tin with nonstick cooking spray. Set aside.
  2. Combine 2 tablespoons melted butter, 1/4 cup flour, 1/4 cup oats, 1/4 cup dark brown sugar, and 1/2 teaspoon cinnamon in a medium bowl. Stir with fork. Streusel mixture should be clumpy. Set aside.
  3. Combine pears and 1/4 cup flour in a small bowl. Stir to coat. Set aside.
  4. Whisk remaining 1 cup flour, baking powder, baking soda, salt, remaining 1 teaspoon cinnamon, granulated sugar, and remaining 1/4 cup dark brown sugar in a large bowl. Set aside.
  5. Whisk remaining 1/2 cup melted butter, eggs, yogurt, and vanilla in a large bowl.
  6. Add wet ingredients to dry ingredients. Add remaining 3/4 cup oats, pears, and stir to combine. Do not overmix ingredients. Divide mixture among muffin tins. Evenly divided streusel mixture on muffins.
  7. Bake for 20-22 minutes. Cool in muffin tin for 10 minutes. Remove from muffin tin and serve.
Dixie Crystals Insight

Recipe developed for Dixie Crystals by Ericka Sanchez @nibblesandfeasts.