Preheat your oven to 375°F (190°C) and line muffin tin with cupcake liners.

In a small bowl, mix topping ingredients like chopped nuts or sugar and cinnamon.

In a large bowl, whisk together flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.

In a separate bowl, whisk eggs, oil, buttermilk, and vanilla until smooth and foamy.

Pour wet mixture into dry ingredients and stir gently until just combined, leaving some lumps.

Fold in chopped walnuts and pears carefully to keep chunks intact.

Spoon batter into muffin tins, filling them to the top for a nice rise.

Sprinkle topping mixture over each muffin.

Bake for 25 minutes until golden brown; a toothpick should come out clean.

Cool in the tin for 10 minutes before transferring to wire racks.