Packed with fresh pear chunks, spices, and a soft melt-in-your-mouth crumb, these simple pear muffins as a great brunch option or snack.
Overripe Pear Muffins
If you enjoy the sweet and soft bite of a good fresh pear, then these muffins will not disappoint. With spices, sweetness, and fresh pears every bite is perfect for Fall.
Of course, these pear muffins could be made any time of the year, and are also just as great around Christmas. Especially if you get fruit baskets as gifts!
Pear muffin ingredients
- Flour
- Granulated sugar
- Brown sugar
- Baking soda
- Cinnamon
- Ground ginger
- Ground nutmeg
- Salt
- Egg
- Vegetable oil
- Vanilla
- Fresh Pears
What you’ll need to make this recipe
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Tips for making pear muffins recipe
Making this pear muffin recipe is actually very easy but there is something to keep in mind BEFORE starting.
If you look at the photo collage down below, you'll see that before the pears are added, the batter is very thick. It almost looks like a shortbread dough.
This is because the drier the batter is the better. Pears are naturally very full of moisture so by keeping the batter ingredients drier, we can accommodate the pear moisture without getting soggy muffins.
As you fold in the pears, the moisture is automatically released and the batter loosens up. It's like magic and it happens within a few good stirs. It's so cool to watch.
So stir/fold the pears until the batter looks and feels more uniform but be careful not to crush the pears.
Your muffins may finish cooking at different times as a result of wet pears adding more moisture to individual muffins, so pull the pan from the oven when most are giving you clean toothpicks and allow to cool in the pan to finish the cooking process as much as possible for more even results.
FAQ's about pear muffins
These muffins can last about 3 days in the fridge if kept stored in an airtight container.
You can choose to peel or not peel pears when using them in a baking recipe. I chose not to peel them for my muffins, but you can peel them if you wanted to!
Bartlett, Anjou, and Bosc are all great pear varieties for baking with. Other pears could be used but the texture might be a bit softer than desired as they'll break down during the baking process.
How to make simple pear muffins
Line a muffin tray with paper cups and preheat your oven to 350 degrees F.
Whisk together the flour, sugars, baking soda, cinnamon, nutmeg, and salt in a large bowl.
In another bowl, whisk together the egg, oil, and vanilla.
Add your wet ingredients to the dry ones. The batter will be very thick.
Gently fold in the pear chunks until the batter is wetter and looks more uniform thanks to the moisture in the pears.
Scoop the batter into muffin cups (about ⅔rd full) and bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
Let cool in the muffin pan for about 10 minutes before eating or transferring to a wire rack to finish cooling completely.
More great recipes to try
- Mango Banana Bread
- Instant Pot Kraft Mac and Cheese
- Grilled Fluffernutters
- Easy Spiced Pear Cobbler
- Fruity Pebbles Treats
- Red Velvet Banana Bread
Simple Pear Muffins
Ingredients
- 1 ½ cups flour
- ½ cup white sugar
- ½ cup brown sugar
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon ground ginger
- ⅛ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 large egg
- ½ cup vegetable oil
- ½ teaspoon vanilla
- 2 cups fresh pears, chopped into small pieces
Instructions
- Preheat oven to 350 degrees F and line a muffin tray with paper cups.
- In a large bowl, whisk together the flour, sugars, baking soda, cinnamon, ginger, nutmeg and salt.
- In another bowl, whisk together the egg, oil, and vanilla.
- Add the wet ingredients to the dry ones. The batter will be VERY thick.
- Fold in the pear chunks. The batter will soften and start to look more like batter thanks to the moisture in the pears!
- Scoop into the muffin cups and bake for 20-25 minutes or until a toothpick can be inserted and come out clean.
- Let cool for about 10 minutes in the pan before transferring to a wire rack.
Nutrition
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