Not too sweet, these Chocolate Covered Pear Muffins are the ultimate muffin or dessert! Fresh pears and chocolate inside of a muffin and topped with a bit of dark chocolate drizzle.
Place rack in middle of oven and preheat oven to 425 degrees.
Cream butter and brown sugar together in a large bowl or stand mixer. Scrape down sides of mixer and turn on again until butter and sugar are mixed together. A few small lumps are okay.
Add Greek yogurt (or sour cream) and eggs and beat for about 30 seconds to one minute on medium speed. Turn off mixer.
Add all dry ingredients, including 1/2 (not 1/2 cup!) of the chocolate chips. Mix on low just until the flour disappears using a pulsing, or a quick on and off motion with the mixer.
Fold in chopped pears. Scoop into a well greased muffin tin, fill about 3/4 full. The batter will be very thick, similar to a cookie dough.
Bake for about 12-15 minutes or until muffins are set and tops are golden. Baking time will vary depending on size of muffin tin. Do not over bake!
Remove from oven and let cool completely. You may remove from muffin tin after about 5 minutes and place on cooling rack to speed up cooling process.
When muffins are cooled, place remaining chocolate chips in a sandwich size ziplock bag and seal. Microwave for 20-25 seconds at a time, squishing down the chocolate chips in the bag until melted. This usually takes less than a minute total. When the chips are melted, snip off a small corner of the bag and drizzle chocolate onto muffin tops.