With the rack in the middle position, preheat the oven to 180°C (350°F). Line 8 muffin cups with paper or silicone liners.
Cream cheese filling
In a bowl, whisk together the cream cheese and honey. Set aside.
In a bowl, combine the flour, baking powder and salt. Set aside.
In another bowl, cream the butter and brown sugar with an electric mixer. Add the egg and beat until smooth.
With a wooden spoon, stir in the dry ingredients, alternating with the milk. Stir only until the flour is moistened. Add the pear and dates.
Spoon the batter into the muffin cups. Using the backside of a spoon, make a hole in the centre of each muffin and fill with 15 ml (1 tablespoon) of the cream cheese mixture.
Bake until a toothpick inserted in the centre of a muffin but whithout touching the filling comes out clean, about 35 minutes. Remove the muffins from the pan, place
on a cake rack, cover with a clean tea towel and let cool.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.