These are the moistest muffins and a wonderful alternative to blueberry and banana nut. They are pretty too!
For the topping, stir together and set aside
3 tablespoons sugar
2 tablespoons finely ground walnuts
1/4 teaspoon cinnamon
For the muffins whisk together:
2 large eggs
1/2 cup canola or walnut oil
1/4 cup buttermilk
2 teaspoons vanilla
Combine until just moistened with:
2 cups flour
1/2 cup sugar
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1/2 teaspoon each baking soda and salt
Batter will be lumpy. Using a large rubber spatula gently fold in 4-to 5 firm ripe pears, cored, peeled and coarsely chopped, and 1 cup coarsely chopped walnuts until just distributed, no more than a few strokes. Spoon batter into 14 greased muffin cups, filling just to the rim. Sprinkle with topping.
Bake until golden, dry and springy to the touch, 20-25 minutes at 350 degrees. Let cool for 5 minutes before unmolding.