10 Servings
40 Minutes
Allergens
Pears and chocolate are a winning combination. They taste even better with this almond-crumble topping.
Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Grease a muffin tin.
Place the margarine, water, sugar, and cocoa powder in a saucepan and heat until the mixture is completely dissolved. Let the mixture cool a bit and stir in the flour and baking powder. Beat eggs and fold them into the mixture. Spoon the batter into the greased tin, filling three-quarters of the way.
Cube the pears and sprinkle on top.
To prepare the topping, grate the margarine using the large-sized holes of a grater. Add remaining ingredients. Sprinkle the crumble mixture over the muffins.
Bake for 25 minutes. Cool well before removing from the pan.
