1/2 cup butter, softened
3/4 cup packed brown sugar
2 tsp vanilla
2 cups all-purpose flour
1 1/4 tsp baking powder
1 tsp ground cardamom (or 1/2 tsp grated nutmeg)
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups plain yogurt
1 cup chopped dried pears
1/4 cup sliced Brazil nuts
1/4 cup packed brown sugar
1 tbsp all-purpose flour
1/4 tsp ground cardamom
1 tbsp butter, softened
1/4 cup thinly sliced Brazil nuts
Line muffin cups with paper liners or grease; set aside.
Streusel: In small bowl, mix together brown sugar, flour and cardamom; mash in butter until crumbly. Mix in Brazil nuts. Set aside.
In large bowl, beat butter with sugar until fluffy; beat in eggs, 1 at a time. Beat in vanilla.
In another bowl, whisk together flour, baking powder, cardamom, baking soda and salt; stir half into butter mixture. Stir in yogurt then remaining dry ingredients. Fold in dried pears and Brazil nuts. Scrape into prepared cups. Sprinkle with streusel.
Bake in centre of 375 F oven until firm to light touch, about 25 minutes. Let cool in pans for 5 minutes. Transfer to racks to let cool. Makes 12 muffins.
Make Ahead: Wrap individually ans store in airtight container for up to 3 days or freeze for up to 2 weeks.)
Source: Canadian Living Holiday Baking, 2006