This week’s SMS was chosen by Jennifer of Maple N’ Cornbread: pear cranberry muffins with gingersnap crumble! It certainly sounded like a delicious combination of fall flavors to me so I was looking forward to this one. Then I realized the muffins used the same base recipe as the peach muffins we made a few months ago (which turned out quite dense and heavy) and I lost a bit of my enthusiasm. Still, I forged ahead hopeful I’d have more luck with the recipe this time around.
I halved the recipe in case it didn’t turn out well and wound up with 7 muffins. I subbed lemon zest for the orange zest and used chopped fresh cranberries. I borrowed Wendy’s idea to use the TWD sugar-topped molasses spice cookies in place of the gingersnaps in the crumble topping. It was perfect as I had just a tiny bit of cookie dough leftover and would likely have wound up throwing it away had I not used it for this recipe. I also used about 2 tablespoons less flour than the half recipe called for.
The resulting muffins were absolutely fantastic! I’m so glad I tried them. They were light and fluffy and the flavors were wonderful. I particularly enjoyed the tart cranberries contrasted with the sweet crumble topping. Many thanks to Jennifer for hosting this fun fall recipe! You can find the recipe on her blog or by picking up the book. You can visit the SMS blogroll to see the rest of this week’s muffins.