Muffins are best served warm, but can be made up to two days ahead. Keep in an airtight container in the fridge. Reheat in the microwave before serving.
410g can pear slices in juice, drained
1 3⁄4 cups self-raising flour
1⁄2 cup caster sugar
1⁄2 cup sour cream
1⁄4 cup milk
100g unsalted butter, melted, cooled
Thick vanilla custard, to serve
1⁄3 cup plain flour
50g cold unsalted butter, finely chopped
1⁄2 cup finely chopped walnuts
1⁄4 cup brown sugar, firmly packed
Line a 12-hole muffin pan (1⁄3-cup capacity) with paper cases.
2 Drain pears, discarding juice. Process pears in a food processor until smooth.
3 Place flour in a large bowl. Stir in sugar. Add pear puree, sour cream, milk, butter and egg. Whisk until combined. Divide mixture evenly among paper cases.
4 To make crumble, place flour in a bowl. Rub in the butter with your fingertips. Stir in the walnuts and sugar. Sprinkle the crumble over muffin mixture.
5 Cook in a moderate oven (180C) for about 25 minutes, or until a skewer inserted into the centre comes out clean. Stand in pan for 10 minutes. Remove.
6 Serve warm muffins with custard.