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    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Dec 31, 2020 Modified: May 26, 2023 by Nicole This post may contain affiliate links.

    Simple Pear Muffins

    Jump to Recipe Print Recipe

    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.

    pear muffins baked in baking tray with fresh pears

    If you enjoy the sweet and soft bite of a good fresh pear, then these overripe pear 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! If you still have pears left to use up, don't forget to check out my Easy Spiced Pear Cobbler!

    Why This Recipe Works

    1. It has simple ingredients. Made with fresh pears and basic pantry staple ingredients like flour, baking soda, and cinnamon, these muffins are easy to make and well spiced.
    2. They're flavorful. From the muffin batter to the pears, every bite is packed with flavor, moisture, and deliciousness that you won't want to resist.
    3. They're great year-round. While pears are a popular winter fruit, nothing is stopping you from making them any time of the year.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    • 💬 Comments
    two pear muffins on a wooden board near fresh pears

    🥘 Ingredients

    Flour- The gluten structure and base of this recipe is all-purpose flour.

    Sugars- You will need both granulated sugar and brown sugar to make these muffins perfect. The sugar will help to create a softer crumb and depth of flavor as well as sweetness.

    Baking soda- To help your muffins rise as they bake, you will need some baking soda.

    Spices- Use a combination of ground cinnamon, ground ginger, and ground nutmeg for a warm and welcoming spice in every muffin.

    Salt- This is a natural flavor enhancer.

    Egg- For added richness and binding, you'll need an egg.

    Vegetable oil- This will give the muffins the fats needed to stay moist.

    Vanilla- For added flavor enhancement.

    Fresh Pears- You will need some fresh baking variety pears. This includes Bartlett, Anjou, and Bosc.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Muffin Pan
    • Mixing Bowls
    • Whisk
    • Measuring Cups
    • Measuring Spoons

    🔪 Instructions

    Check out how to make simple pear muffins with these simple step-by-step instructions:

    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.

    dry ingredients in one bowl, wet ingredients in another bowl and chopped pears in a third container

    Add your wet ingredients to the dry ones. The batter will be very thick.

    wet ingredietns added to dry ingredients in large mixing bowl

    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.

    pear muffin batter in a paper lined muffin pan

    Let cool in the muffin pan for about 10 minutes before eating or transferring to a wire rack to finish cooling completely.

    baked pear muffins in a muffin pan

    🍴 Recipe Tips

    The batter will be thick and dry looking before adding the pears. 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 as this pear muffin recipe comes together.

    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.

    💭 FAQs

    How long are fresh pear muffins good for?

    These muffins can last about 3 days in the fridge if kept stored in an airtight container.

    Do I have to peel pears before baking?

    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!

    What pears are best for baking?

    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.

    several pear muffins on wooden board surrounded by fresh pears

    More great snacks and treats recipes to try

    • Red Velvet Rice Krispie Treats
    • Hot Chocolate Popcorn
    • Fruity Pebbles Treats
    • Oreo Popcorn

    📖 Recipe

    Pear Muffins
    Print Recipe
    4.75 from 4 votes

    Simple Pear Muffins

    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.
    Prep Time 15 minutes mins
    Cook Time 25 minutes mins
    Cool Time 10 minutes mins
    Total Time 50 minutes mins
    Servings: 12 muffins
    Calories: 240kcal
    Cost Recipe $2.91 / Serving $0.24
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    Equipment

    • Muffin Pan
    • Mixing Bowls
    • Whisk
    • Measuring Cups
    • Measuring Spoons

    Ingredients

    • 1 ½ cups All purpose flour ($0.12)
    • ½ cup Granulated sugar ($0.11)
    • ½ cup Brown sugar ($0.18)
    • 1 teaspoon Baking soda ($0.01)
    • 1 teaspoon Ground cinnamon ($0.10)
    • ½ teaspoon Ground ginger ($0.05)
    • ⅛ teaspoon Ground nutmeg ($0.01)
    • ¼ teaspoon Salt ($0.02)
    • 1 large Egg ($0.08)
    • ½ cup Vegetable oil ($0.24)
    • ½ teaspoon Vanilla extract ($0.01)
    • 2 cups Fresh pears, chopped into small pieces ($1.98)
    US Customary - Metric

    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.

    Notes

    Recipe Tips

    The batter will be thick and dry looking before adding the pears. 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 as this pear muffins recipe comes together.
    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.

    Storage

    These muffins can last about 3 days in the fridge if kept stored in an airtight container.

    Nutritional Information

    Serving: 1muffin | Calories: 240kcal | Carbohydrates: 36.6g | Protein: 2.3g | Fat: 9.7g | Saturated Fat: 7.6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.2g | Cholesterol: 15.5mg | Sodium: 162.8mg | Potassium: 84.5mg | Fiber: 2g | Sugar: 21.8g | Vitamin A: 7.2IU | Vitamin C: 2.1mg | Calcium: 18.9mg | Iron: 1mg
    Author NicoleDurham
    Course brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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