Pear and Cranberry Muffins with Gingersnap Crumble - SMS

This recipe couldn't have come at a better time. A co-worker gave me several pears from their backyard tree. They remind me of our backyard apples, lots of spots but beautiful, juicy fruit on the inside.

The Pear and Cranberry Muffins are the same base recipe as the Peach Muffins we made in August. This recipe makes a lovely, moist muffin. I decided to make 6 large muffins instead of the 12 small ones. They took about five minutes longer to bake. I used lemon zest instead of orange zest and rehydrated craisins for the cranberries.

Not being a big gingersnap fan, I was a little concerned about the flavor of the topping. Boy was I wrong, the topping ended up being one of my favorite things about these muffins. I used store bought gingersnaps. Next time I make these, I will use more pears.


Thanks to Jennifer of Maple N' Cornbread for choosing this week's recipe. The recipe can be found on her blog. You can find the links to all of the other Sweet Melissa Sunday's bakers he For links to all of the Sweet Melissa Sunday's bakers here.

Next week's Sweet Melissa Sunday's is Butter Toffee Crunch, a perfect recipe for holiday giving.