Pear Almond Butter Muffins with Greek Yogurt 'Frosting'

Pear Muffins with Spiced Greek Yogurt 'Frosting'

Hold off on 'frosting' these muffins with the Greek yogurt topper until just before eating, since the Greek yogurt needs to be refrigerated. If you're looking for a little extra something, topping these muffins with an extra dollop of almond butter is always a good idea.


*5 Tbsp. butter, softened

*1/3 cup almond butter or natural peanut butter

*1/3 cup Greek yogurt (I used 2% Fage)

*2 large eggs

*3/4 cup brown sugar

*1 1/4 cups whole wheat pastry flour

*1/4 cup ground flax seed

*3/4 tsp. baking soda

*1/2 tsp. salt

*1/2 tsp. ground cinnamon

*1/4 tsp. allspice

*2 medium crisp pears, grated (on a box grater)

Greek Yogurt 'Frosting'

*3/4 cup Greek yogurt (2% Fage) 

*2 tsp. Stevia, Splenda or granulated sugar

*1/2 tsp. ground cinnamon


*Preheat oven to 350°F. Line 18 muffin cups with paper liners. Lightly spray with nonstick cooking spray and set aside.

*With an electric mixer, beat butter, almond butter and Greek yogurt with an electric mixer until creamy. Add in eggs, one at a time, and beat until just combined, followed by the brown sugar.

*In a medium bowl, combine the flour, flax seed, baking soda, salt, cinnamon and allspice. Add the flour mixture to the butter-sugar mixture and beat until just combined. 

*Stir in the grated pears by hand until evenly combined. Spoon batter into the prepared muffin cups. Bake for 15 to 17 minutes, until a toothpick inserted in the center comes out clean. 

*Remove from oven and cool completely. Meanwhile, stir together the Greek yogurt, Stevia and ground cinnamon. Spoon the mixture atop cooled muffins.