pear & granola crisp muffins

pear & granola crisp muffins via she likes to eat

i love a good muffin. especially this week, when we have been waking up late and rushing about, trying to get out of the house quickly. i haven’t been much in the mood to scramble the eggs, toast the bread, and butter it. and jelly it. and cut it into quarters for the precious, picky three year old living in my house. i am all about giving my kiddo a healthy meal first thing in the morning, but in real life, THIS WEEK, i simply could care less. as long as we get out the door in time for mommy to drive through starbucks and get her latte.

these muffins are packed with chopped up pears; they don’t have as much of the “muffin” as most muffins do. i like this. maybe because it makes me feel like they’re a health food. maybe it’s because IT MAKES THEM DELICIOUS. then they have this glorious little crumble of granola and brown sugar on top. it browns nicely in the oven and gets just a bit crispy thanks to the supporting cast, butter.

happy fall, y’all.

pear and granola crisp muffins


for the muffins:

1 cup all purpose flour

3/4 cup whole wheat flour

2 tsp baking powder

1/2 tsp salt

1/2 tsp cinnamon

2 eggs

3/4 cup brown sugar, packed

1/2 cup plain greek yogurt

2 tbsp butter, melted

2 pears, peeled and diced (about 1/4 inch dice), about 2 cups

1/2 cup granola or oats

for the granola crisp topping:

1/2 cup granola

1/4 cup all purpose flour

1/4 cup brown sugar, packed

1/4 tsp salt

2 1/2 tbsp butter, chilled & cut into small pieces


1. preheat the oven to 400. line a 12-cup muffin tin with paper liners, or spray with oil (i like to use coconut oil spray).

2. to make the topping, whisk dry topping ingredients (granola, flour, brown sugar, and salt) together. cut in, or using your fingers, the cold butter until clumps form. set aside.

3. in a large bowl, whisk the eggs, brown sugar, yogurt, and melted butter. in another large bowl, whisk the flours, baking powder, salt, and cinnamon.  add the wet ingredients to the dry ingredients and mix until just combined. fold in the granola (or oats) and pears.

4. divide the batter evenly among the prepared muffin cups, filling about 3/4 full. sprinkle generously with granola topping. bake about 20 minutes, until a toothpick inserted into the center of a muffin comes out clean. cool 5 minutes or so before taking the muffins out of the tin. serve warm with butter.


pear & blue cheese salad with champagne vinaigrette

this is such a refreshing summer salad and one that i crave often.
maybe it’s the crisp pears. maybe it’s the creamy blue cheese.
methinks it’s probably the sweet & tart champagne vinaigrette that marries so perfectly with everything.

if possible, don’t substitute anything else for the champagne vinegar – it is so worth it.

pear & blue cheese salad with champagne vinaigrette

ingredients for the vinaigrette:

1 shallot, quartered

1 clove garlic

1 tbsp dijon mustard

1 tbsp sugar

1/8 tsp salt

dash of ground white pepper

1/2 cup champagne vinegar

1 1/2 cups olive oil (or canola oil)

ingredients for salad:

1 head romaine lettuce, trimmed & torn into bite sized pieces

10 oz. mixed baby greens

2 ripe Bosc or Anjou pears, cored & cut into 3/4 inch dice

1 red bell pepper, seeded, de-ribbed & sliced thinly

2 cups (1/2 lb.) blue cheese (maytag is best), crumbled


1. to make the vinaigrette: in a food processor, blend the shallot and garlic until finely minced. add the mustard, sugar, salt, pepper, and vinegar. process to combine the ingredients thoroughly. with the machine running, gradually add the oil in a thin, steady stream to form an emulsion. taste and adjust seasoning to taste.

2. to assemble the salad: in a large bowl, combine the romaine, baby greens, pears, bell pepper, and blue cheese. add the vinaigrette (as much as you like/to taste) and toss gently to coat. add more dressing if needed.

: a chilled salad bowl or plate makes a big difference, keeping the salad cool & crisp. simply pop a few into the freezer or refrigerator before beginning to cook.

recipe courtesy nordstrom family & friends cookbook
photo via food network