Looking at the quantities of other key ingredients in this recipe, I'd probably start with 1.5 cups of pears. Pears release so much juice when they cook, which could result in a dense, undercooked crumb. If, after making them, it seemed like the muffins could stand a bit more moisture, I'd increase the quantity of pears the next time.
Those Forelles sound perfectly lovely, by the way. I don't think I've ever seen them. Here's an interesting tidbit about them, for anyone else who is interested:
"Forelles are a very old variety, and are thought to have originated sometime in the 1600's in northern Saxony, Germany. The name Forelle translates to mean "trout" in the German language. It is believed that the variety earned this name because of the similarity between the pear's brilliant red lenticles and the colors of a Rainbow trout.
Forelles were introduced to the United States by German immigrants in the 1800's, and they are now produced in the Pacific Northwest states of Oregon and Washington." https://usapears.org/forelle/ (an interesting site!). ;o)
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Those Forelles sound perfectly lovely, by the way. I don't think I've ever seen them. Here's an interesting tidbit about them, for anyone else who is interested:
"Forelles are a very old variety, and are thought to have originated sometime in the 1600's in northern Saxony, Germany. The name Forelle translates to mean "trout" in the German language. It is believed that the variety earned this name because of the similarity between the pear's brilliant red lenticles and the colors of a Rainbow trout.
Forelles were introduced to the United States by German immigrants in the 1800's, and they are now produced in the Pacific Northwest states of Oregon and Washington." https://usapears.org/forelle/ (an interesting site!). ;o)