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Matcha, White Chocolate, and Pear Muffins with Almond Streusel

These muffins are not only filled with poached spiced pears and melted chunks of sweet white chocolate, but topped with a toasty almond streusel!

Makes 12 muffins.

An original recipe prepared for us by Butter & Brioche.

Ingredients

    *Units have been converted to reflect U.S. measurements.

    For the pears:

    • 3 medium pears, cored and diced into 1½ cm (.6”) chunks
    • ¼ cup granulated sugar
    • 2 ¾ Tbsp unsalted butter
    • Seeds from 1 vanilla bean pod
    • ¼ tsp ground cinnamon
    • ⅛ tsp ground cardamom

    For the streusel:

    • ½ cup all-purpose flour
    • ¼ cup almond meal
    • 2 ½ Tbsp granulated sugar
    • ¼ tsp salt
    • ⅛ tsp ground cinnamon
    • ⅛ tsp ground cardamom
    • 3 Tbsp unsalted butter, cold and cut into cubes

    For the muffins:

    • 2 ½ cup all-purpose flour
    • 2 tsp baking powder
    • 2 tsp Aiya Cooking Grade Matcha
    • 1 tsp baking soda
    • ½ tsp salt
    • ¾ cup granulated sugar
    • 2 large eggs
    • ½ cup unsalted butter, melted and cooled slightly
    • 1 ½ cup créme fraîche, or sour cream
    • 2 tsp vanilla bean extract
    • 1 ¾ cup white chocolate, roughly chopped
    • Confectioners’ sugar, sifted

Directions

    For the pears:

    1. Place the pears, granulated sugar, butter, vanilla bean seeds, ground cinnamon and cardamom in a medium sized non-stick skillet set over medium heat. Stir until the butter and sugar have dissolved. Continue to cook, stirring occasionally, until the pears are just beginning to evenly soften, about 12-15 minutes. Remove from the heat and let cool.

    For the streusel:

    1. Place the all-purpose flour, almond meal, sugar, salt, ground cinnamon and cardamom in a medium sized mixing bowl. Whisk with a fork to distribute the ingredients. Add the cold butter and use your fingers to rub the butter evenly into the dry ingredients until it resembles a coarsely textured meal with some large clumps running throughout it. Set the bowl aside.

    For the muffins:

    1. Pre-heat the oven to 180 C (350 F). Line a 12 x cup muffin tin with paper liners. Set it aside.
    2. Whisk the all-purpose flour, baking powder, Aiya Matcha, baking soda and salt in a large sized mixing bowl. Add in the granulated sugar and whisk until it is evenly distributed throughout the dry ingredients.
    3. In a separate medium sized mixing bowl, whisk together the eggs, melted butter, créme fraîche and vanilla bean extract until smooth and incorporated.
    4. Pour the liquid ingredients into the large bowl with the dry ingredients. Use a large rubber spatula or wooden spoon to fold the ingredients together until just combined. Add in the cooled pears and white chocolate chunks and fold until evenly incorporated.
    5. Spoon the batter evenly into the paper liners, filling them no more than ⅔rds full then sprinkle the tops of the muffins generously with the streusel.
    6. Bake, for 20-25 minutes, or until golden brown on top and a skewer inserted into the middle comes out with a few moist crumbs attached. Remove from the oven and let cool for 15 minutes before placing the muffins out and onto a wire rack to cool completely. Once cool, sift over a dusting of the confectioners’ sugar before serving.

     

     

    The Matcha used in this recipe is available in:

    Aiya Cooking Grade Matcha

    Aiya Organic Cooking Grade Matcha