Whole Wheat Pear Granola Muffins

What can I say, I love muffins! I bought a case of pears from Costco and wanted to try something new. This recipe calls for D'Anjou pears but I used bartlett and I thought they still tasted great. I loved the granola topping. My one year old couldn't get enough of these. This muffin recipe comes from The Sisters Cafe.

Whole Wheat Pear Granola Muffins

3/4 cup all-purpose flour
1 cup whole-wheat flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
2 large eggs
3/4 cup packed light-brown sugar
1/2 cup plain low-fat yogurt
2 tablespoons unsalted butter, melted
2 (2 cups) D'Anjou pears, peeled and cut into 1/4-inch dice

Crumb topping:
1/2 cup granola

1/4 cup all-purpose flour
1/4 cup packed light-brown sugar
1/4 teaspoon salt
3 tablespoons chilled unsalted butter

Directions
Preheat oven to 400 degrees. Line a 12-cup standard muffin tin with paper liners; set aside. In a large bowl, whisk together flours, baking powder, salt, and cinnamon.
In a separate bowl, whisk together eggs, brown sugar, yogurt, and butter. Make a well in the center of flour mixture. Add egg mixture to well, and mix in flour mixture until just combined. Gently fold in the pears.

Crumb topping:

In a bowl, toss together 1/2 cup granola, 1/4 cup each all-purpose flour and packed light-brown sugar, and 1/4 teaspoon salt. Cut 3 tablespoons chilled unsalted butter into pieces; add to granola mixture, and rub in with fingertips until clumps form.

Divide batter evenly among lined cups, filling each 3/4 full. Sprinkle with granola topping. Bake until a toothpick inserted in the center of a muffin comes out clean, about 20 minutes. Cool 5 minutes before removing from tin. Serve warm or at room temperature.