Upside-Down Pear Crumble Muffins 🍐

Can't decide between the soft sweetness of a cake or the comfort of a spiced crumble? Well, let me introduce you to your solution...

As the days get colder, there’s nothing better than filling the kitchen with the smell of warm spices and fruit. These muffins are just the thing — cosy, wholesome, and naturally sweet. Made without gluten or refined sugar, they’re a bake you can feel good about enjoying any time of day.

A Soft and fluffy cake base with juicy cinnamon pears in the middle and a golden oat crumble on top, they work beautifully for breakfast, a mid-afternoon snack, or even as a light dessert with yoghurt.

Ingredients (makes 12 muffins)

Cake base

135 g gluten-free oat flour

50 g ground almonds

½ tsp baking powder

¼ tsp baking soda

¼ tsp salt

1 large egg

80 ml olive oil

65 g coconut sugar

45 g yoghurt

1 tsp vanilla extract

Pear middle

2 ripe pears, peeled and thinly sliced

1 tsp cinnamon

2 tsp maple syrup

Crumble top

25 g gluten-free oats

15 g ground almonds

10 g gluten-free oat flour

25 g coconut sugar

25 g coconut oil (solid but scoopable)

Pinch of cinnamon

Method

1. Preheat the oven to 180 °C (fan). Line a 12-cup muffin tin with lightly greased muffin cases.

2. Mix the crumble ingredients in a bowl and set aside.

3. Lay the pear slices on a paper-towel-lined plate and gently blot to remove excess juice. Toss with maple syrup and cinnamon.

4. In a bowl, whisk together the egg, olive oil, coconut sugar, yoghurt, and vanilla. In a separate bowl, combine the oat flour, ground almonds, baking powder, baking soda, and salt. Fold the dry ingredients into the wet until just combined.

5. Divide the batter evenly between the muffin cups. Arrange the pear slices on top, then sprinkle with the crumble.

6. Bake for 20–25 minutes, until golden and a knife comes out clean.

7. Cool in the tin for 5 minutes before transferring to a wire rack.

Why you’ll love these muffins

🌾 Gluten-free – made with oat and almond flour, there isn't any need for special gluten-free flours, so these are perfect if you're looking to bake for a loved one or are low on store cupboard ingredients.

🍐 Naturally sweetened – with coconut sugar, maple syrup, and pears, you can easily adapt the quantities to suit your taste buds.

🍂 Perfect for autumn – warm, spiced, and comforting, leaving the house smelling amazing.

☕ Versatile – enjoy for a quick breakfast, an easy snack, or a cosy dessert.

Variations

🍎 Use apples, peaches, or plums instead of pears.

🌰 Add nuts, seeds, or dark chocolate chips for extra texture and flavour.

🌿 Try different spices like nutmeg, cardamom, or ginger.

Storage

Room temperature: Store in an Airtight container for 2–3 days.

Fridge: Store for up to 5 days, reheat gently before serving.

Freezer: Wrap individually and freeze for up to 2 months.

Allergy-friendly notes

Gluten-free: Just make sure you are using certified gluten-free oats, and you are good to go.

Dairy-free: Swap yoghurt for a plant-based alternative.

Nut-free: Replace ground almonds with sunflower seed flour or more oat flour.

Egg-free: Use a flax egg (1 tbsp flaxseed + 3 tbsp water).

Note on Oats & Oat Flour

For the best texture in these muffins, use fine oat flour rather than coarse or rolled oats. You can either buy pre-ground fine oat flour or blitz certified gluten-free rolled oats in a food processor until smooth.

Make sure to use certified gluten-free oats, as regular oats can sometimes be contaminated with gluten during processing. This ensures the muffins stay safe for anyone avoiding gluten.

These muffins are a perfect cosy bake — comforting, spiced, and naturally sweet. If you’d like to keep up with what I’m baking, check out my Instagram @rubysgfkitchen for more seasonal treats and recipes.

Happy Baking,

Ruby X