Pear and candied ginger granola muffins

I've been making a lot of granola recently and wanted to make muffins using granola. Here's what I came up with. These muffins are moist and loaded with lots of fresh pear with little bits of delicious candied ginger.

Pear and candied ginger granola muffins

1¾ C. all-purpose flour 

2 tsp. baking powder 

1/2 tsp. salt 

1 tsp. ground cinnamon
2 large eggs
2 tbs. milk
1 tsp. vanilla

3/4 C. packed light-brown sugar 

1/2 C. plain low-fat yogurt 

2 Tbs. unsalted butter, melted
3/4 C plain granola
2 Tbs. chopped candied ginger

2 D'Anjou pears (2 cups), peeled and cut into 1/4-inch dice 



Granola crumble topping:

1/2 c. granola 

1/4 c. all-purpose flour 

1/4 c. packed light-brown sugar 

3 Tbs. chilled unsalted butter


Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flour, baking powder, salt, and cinnamon. 
In a separate bowl, whisk together eggs, brown sugar, yogurt, milk, vanilla, ginger and butter. Add egg mixture to flour mixture and fold until just combined. Gently fold in the granola and pears.

Make Granola Crumble Topping: In a bowl, combine 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.


Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.