Preheat oven to 350F. Combine saffron and buttermilk in a small bowl.
In a small pan, heat butter until it melts, then keep cooking until butter starts to turn a golden brown and gives off a toasty aroma. Let cool.
Mix cooled brown butter with oil and buttermilk. Once at room temperature, add eggs and mix.
Sift flour, salt, baking powder, and sugar together in a large bowl. Make a well in center of dry ingredients and add liquid ingredients, folding together quickly until just combined. Fold in pear pieces.
Divide batter between muffin tin (buttered or lined with baking cups) and fill completely.
Bake for 20-25 minutes until golden on top.
