Pear-Pecan Sour Cream Coffee Cake Muffins

Posted by on Jul 23, 2012 in Breakfast, Brunch Foods | 2 comments

… When Your Cup of Java Needs Company!

Pear Pecan Streusel Coffee Cake Muffins GFDF 21 md crp pic
Ever been in the mood for a moist, rich piece of coffee cake to enjoy with your morning cup of java, but haven’t wanted to wait a long time for a whole coffee cake recipe to bake? These gluten free, dairy free muffins bypass that morning dilemma. Pear-Pecan Sour Cream Coffee Cake Muffins bake up in less than 20 minutes and bring all the complexity of a decadent coffee cake – moist vanilla cake, a center of baked pear filling, and a topping of crunchy, sweet cinnamon pecan streusel – making each individual muffin it’s own complete coffee-cake package.


No Dairy Bug No Gluten BugPrep time: about 20 minutes

Bake time: about 20 minutes

Oven temp: 375 degreesºF

Rest time: about 10 minutes

Makes 18 muffins


Ingredients for topping:

1/2 cup chopped pecans, roasted and lightly salted

3 Tablespoons brown sugar

1/2 teaspoon cinnamon

2 Tablespoons margarine or butter – I prefer Earth Balance Natural Buttery Spread, red tub

3 Tablespoons gluten free all-purpose flour – I prefer Bette’s Gourmet Four Flour Blend


Ingredients for filling:

1 very ripe pear, diced

1 teaspoon fresh squeezed lime juice


Ingredients for cake:

1 3/4 cups gluten free all-purpose flour

1 1/2 teaspoons guar gum

3/4 teaspoon baking powder 

1/2 teaspoon baking soda

1/4 teaspoon kosher salt

1/2 cup margarine or butter

1 cup granulated sugar

1 teaspoon vanilla extract – I prefer McCormick’s

2 eggs Or egg substitute equivalent

7 ounces (190 g) sour cream or dairy-free substitute – I prefer Tofutti’s Sour Supreme



Preheat oven to 375 degrees. Prepare muffin tins by lining with cupcake papers or oiling lightly.

In a small mixing bowl, combine chopped pecans, brown sugar and cinnamon. In a separate small mixing bowl, combine 2 Tablespoons margarine and 3 Tablespoons flour. Blend with fingertips or fork until combined. Add pecan mixture to flour mixture and combine thoroughly. Set aside.

In small mixing bowl, combine pear and lime juice. Stir to coat pear pieces. Set aside.

In a medium mixing bowl, combine flour, guar gum, baking powder, baking soda, and salt. Stir. Set aside.

In a large mixing bowl using an electric hand mixer, or using a stand mixer, combine margarine and sugar and mix until sugar begins to dissolve and the mixture is becoming fluffy. One at a time, add in the eggs and beat until well mixed. Mix in vanilla and sour cream until well incorporated. Gradually mix in the flour mixture and blend until well combined. Fill all muffin cups about 2/3 full with batter, leaving about 1/2 cup of batter for next step. Evenly dividing the pear, add a small amount to each muffin cup over batter. Using remaining batter, add a dollop to each muffin over the pears. Finish each muffin by scooping a scant teaspoonful or so of topping over each muffin cup.

Bake at 375ºF for about 20 minutes, or until wooden toothpick inserted in the center of a muffin comes out clean.

Remove pans from oven and rest pans on a cooling rack about 5 minutes. Transfer muffins to the cooling rack. Serve warm (great with a hot cup of coffee) or at room temperature (tasty with a scoop of ice cream). Store muffins, once completely cooled, in an airtight container at room temp or place in a zip-sealed baggie in the freezer for later use.

What’s your favorite muffin? Do you pair it with a cup of java or another favorite beverage? Leave us a comment and let us know how you begin your day!

Safe food is a journey … Thrive!™


  1. I am confused… The recipe for the topping says 2 T. butter/marg. and 3 T. flour, but in the actual directions it says to combine 1/4 c. margarine and 1/3 c. flour???

  2. Thanks, Denise, for your question. Good catch! The directions should read “combine 2 Tablespoons margarine and 3 Tablespoons flour.” Sorry for the confusion and thanks for bringing this to my attention:-D

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