1/2 cup oil (use a vegetable oil for a more pronounced saffron flavor)
2 1/2 cups all-purpose flour
1 tsp salt
4 tsp baking powder
1 large pear, cored and cut into small cubes (we used Bartlett)
Preheat oven to 350F. Add saffron to buttermilk and stir. In a small pan, heat butter until it melts, then keep cooking until butter starts to turn a golden brown and give off a toasty aroma. Let cool.
Mix cooled brown butter with oil and buttermilk. Once at room temperature (egg whites will cook >140F), 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 mixed. Fold in pear pieces.
Divide batter between muffin tin (buttered or lined with baking cups) and fill completely.