Pear muffins are moist, soft and full of sweet pear flavor. Made with fresh fruit, tender pecans, and earthy spices like cinnamon, ginger, and allspice, they’re warm and wholesome!
Pear Muffins: A Treat for Breakfast or a Snack
I’m a huge fan of muffins. They’re the perfect on-the-go breakfast option, and they also make for a wonderful mid-afternoon snack when fighting that 3 o’clock feeling. I have several different muffin recipes up on the site. Pumpkin banana, gluten-free banana chocolate chip, and whole wheat rhubarb are just a few.
Not only are they nice to have around the house, but I also love bringing them over when I visit friends or family. Who doesn’t like receiving freshly baked treats?!
Baking is also such a nice rainy-day activity. As a parent, I’m always on the lookout for fun things to do with my son. And what’s better than a baking project that you can enjoy together once they’re out of the oven? There’s something so satisfying about making something from scratch and then eating it together as a family — bonus points if there is some sort of fruit involved.
One of the things I love best about this fruit-filled muffin recipe is the yummy cinnamon sugar topping. The sugary and crispy crust just can’t be beat!
Why you will love this Pear Muffins Recipe
- It’s a great way to use any pears that you may have at home.
- The combination of cinnamon, ginger, allspice, and chopped pecans is warm, earthy, and satisfying.
- They are so easy to make and come together in just 30 minutes.
- Pear muffins are a wholesome treat that is nice to have on hand at home.
- Eat them for breakfast or as a snack!
How to Make Perfect Pear Muffins
Recipe prep. Preheat your oven to 350 degrees F. Line a 12-muffin pan with muffin/cupcake liners and set it aside.
Combine the wet ingredients. Add the eggs to a large bowl and whisk to combine. Then, add the milk, canola oil, and vanilla extract and mix. Incorporate the brown and granulated sugars and whisk.
Mix the dry ingredients. Place the all-purpose flour, baking powder, baking soda, cinnamon, ginger, and allspice in a different bowl and mix. Then, carefully fold the dry ingredients into the wet ingredients.
Add the pears and pecans. Fold in the diced pears and chopped pecans and stir until just combined — you don’t want to overmix!
Divide the batter. Pour the batter evenly into the prepared muffin pan.
Create the cinnamon sugar topping. Mix the cinnamon and sugar together in a small bowl, then top each muffin with it.
Bake. Place the muffin pan in the preheated oven and bake for 20 minutes, or use the toothpick trick. Insert a toothpick into the center of the muffins. If it comes out clean, you can remove them from the oven. Allow the muffins to cool to room temperature and then take them out of the muffin pan before enjoying.
- Store your pear muffins in a sealed bag or airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.
- This recipe freezes wonderfully for up to 3 months! Wrap them individually before storing, then reheat them in the oven or microwave.
Frequently asked Questions about this Pear Muffins Recipe
What can I do with lots of fresh pears?
This is one of my favorite things about this pear muffins recipe — it’s a great way to make use of any fresh pears you may have at home! Remember, the riper the pear, the sweeter it becomes. Use overripe pears in baking, and the results are perfectly sweet.
What makes a muffin light and fluffy?
If you want to ensure light and fluffy results every time, consider bringing all of the ingredients to room temperature before you get started. Your batter will be smoother and full of tiny air bubbles — which will expand as they bake. The effect is a light and fluffy muffin!
What is the best flour for muffins?
I like using all-purpose flour for this pear muffins recipe. You can also use pastry flour, or even almond or coconut flour to make them gluten-free. Keep in mind that all-purpose will make the muffins sturdier and a bit denser, while pastry flour will give you lighter and more delicate results.
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 2 medium eggs
- 1/2 cup canola oil or any neutral oil
- 1/2 cup whole milk
- 1 tsp vanilla extract
- 2 cup all purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp allspice
- 2 medium pears peeled and diced
- 1/2 cup chopped pecans
- 1.5 tbsp sugar
- 1/2 tsp ground cinnamon
- Preheat the oven to 350F. Prepare a 12-muffin pan with 12 muffin liners. Set it aside.
- Beat the eggs in a large bowl. Add milk, canola oil, and vanilla extract and combine. Then add brown and granulated sugar and whisk.
- Mix dry ingredients (all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, and allspice) in a different bowl. Then, fold it into the bowl with the wet mixture.
- Fold in diced pear and chopped pecans. Stir to combine without overmixing.
- Divide the muffin batter into the prepared muffin liners.
- Mix cinnamon sugar ingredients and spread them onto the muffins.
- Bake for 20 minutes or until an inserted toothpick comes out clean.
- Let it cool to room temperature and remove it from the muffin pan so they don’t moisten in the base.
- Store these muffins in a sealed bag over the counter for up to three days or in the fridge for up to five days.
- These muffins are freezer-friendly, store them individually and reheat them in the oven or microwave.