PEAR MUFFINS WITH BRITTLE TOPPING

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Ingredients

For 6 cupcake molds

1/3 cup mashed pear or compote
1/4 cup orange juice
1/4 cup olive oil
1/3 cup coconut sugar
1/4 cup cornstarch
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp cinnamon
Blackberries

FOR THE BRITTLE:

1/4 cup flour
2 tbsp butter
1 tbsp coconut sugar

Preparation

Start by pouring the liquids into a bowl, in this case the compote, orange juice, and olive oil. Mix.
Then add sugar and cinnamon.

Continue with the dry ingredients, flour, starch, and baking powder.
Make a smooth batter using a whisk.

Pour one scoop of the mixture into each cupcake mold (I use silicone molds and they will come out perfectly) and put a blackberry in the center.
Finally, cover with more batter.
It is 2.1 oz per cupcake (considering the fruit in the center).

FOR THE BRITTLE:
Pour the flour and sugar into a bowl. Separately, add cold butter so it melts with the heat of your hands. As you join it with the other ingredients, press and break to make the brittle texture.

Once done, put on top of the cupcakes.

Bake at 360°F for 25 to 30 minutes or until the brittle is slightly brown and crunchy.

Recipe by: @cocinoconplantas