Heat oven to 200C/fan 180C/gas 6.
Line a 12-hole deep muffin tin with
paper cases. Tip the flour, baking powder,
cinnamon and a pinch of salt into a large
bowl, then stir in the sugar. Mix together the
milk, eggs and melted butter in a large jug
and pour into the dry mix all at once, along
with the pears and a third of the toffee
pieces. Stir briefly until just beginning to
combine – the batter should still be quite
lumpy and have streaks of flour.
Divide the mixture between the cases,
then sprinkle with the remaining toffee and
the flaked almonds. Bake for 25-30 mins
until the muffins are risen, golden and feel
firm when pressed (the molten toffee will be
extremely hot so be careful not to touch it).
Remove from the tin to a wire rack to cool.