Brown Butter Caramel Pear Muffins

• FOR THE MUFFINS:
• 1 cup Whole Wheat Flour
• 1 cup Unbleached All-purpose Flour
• 1/2 cups Light Brown Sugar
• 1/4 cups Granulated Sugar
• 2 teaspoons Baking Powder
• 2-1/2 teaspoons Ground Cinnamon
• 1/2 teaspoons Salt
• 1/4 cups Unsalted Butter
• 1 Egg
• 1 cup Milk
• 2 teaspoons Vanilla
• 1/2 cups Peeled, Core Removed And Chopped Pear (preferably Bartlett)
• 12 Caramels, Unwrapped Then Chopped
• FOR THE TOPPING:
• 1/2 cups Packed Light Brown Sugar
• 1/4 cups Quick Cooking Oats
• 3 Tablespoons Unsalted Butter, melted
• 1 teaspoon Ground Cinnamon

1. Preheat oven to 350 F. Line two 12-count muffin tins (recipe yields roughly 14) with paper baking cups.
2. In a large bowl, whisk together flours, sugars, baking powder, cinnamon and salt. Set aside.
3. In a small saucepan over medium heat, melt and cook butter, stirring often, until butter turns a deep brown color. Remove from heat and pour the browned butter through a fine-mesh strainer into a medium bowl. Discard the solids. Cool the melted butter slightly before adding egg, milk and vanilla into the bowl. Stir to combine.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in chopped pear and caramels.
5. Fill baking cups about 3/4 full with batter. Set aside.
6. In a small bowl, combine topping ingredients and sprinkle it evenly over the batter in the cups.
7. Bake 20-25 minutes or until a toothpick inserted in the center of the cake portion of a muffin comes out clean.
8. Remove muffin tins from oven and let muffins cool in pan 5 minutes before removing. Serve warm.
9. Recipe adapted from Taste of Home.

muffins, whole wheat flour, flour, light brown sugar, ubc, baking powder, ground cinnamon, salt, ubc, egg, milk, vanilla, bartlett, caramels, brown sugar, ubc, unsalted butter, ground cinnamon

Taken from tastykitchen.com/recipes/breads/brown-butter-caramel-pear-muffins/ (may not work)