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Pear Muffins

Moist Pear Muffins – Your New Favorite Fall Treat

These moist pear muffins are the perfect fall treat, combining juicy pears with warm spices for a cozy and delightful breakfast option.
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Prep Time 15 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 50 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 2 cups All-Purpose Flour Can substitute with whole wheat flour
  • 1 cup Sugar Brown sugar gives a deeper flavor
  • 1 teaspoon Cinnamon Nutmeg is a delightful alternative
  • 1 tablespoon Baking Powder Ensure it's fresh for best rise
  • 1 teaspoon Baking Soda A little vinegar can provide extra lift
  • 1/2 teaspoon Salt Essential for enhancing flavor
  • 2 large Eggs Flax egg for vegan alternative
  • 1/2 cup Vegetable Oil Melted coconut oil is a substitute
  • 1/2 cup Buttermilk Mix regular milk with vinegar as substitute
  • 1 teaspoon Vanilla Extract Can be omitted for dietary restrictions
  • 1 cup Pears Use fresh or canned for moisture
  • 1/2 cup Chopped Walnuts Omit for nut-free version
For the Topping
  • 1 tablespoon Cinnamon Sugar Mixture A sprinkle adds a sweet crunch

Equipment

  • Oven
  • mixing bowls
  • muffin tin
  • Whisk
  • spatula
  • cupcake liners

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C) and prepare muffin tin with cupcake liners.
  2. Mix cinnamon sugar topping in a small bowl and set aside.
  3. In a large bowl, whisk together the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
  5. Pour the wet mixture into the dry ingredients, stirring gently until just moistened.
  6. Fold in the chopped pears and walnuts into the batter.
  7. Spoon the batter into the muffin tins, filling each cup to the top.
  8. Sprinkle the cinnamon sugar topping over each muffin.
  9. Bake for approximately 25 minutes or until a toothpick comes out clean.
  10. Allow the muffins to cool in the tin for about 10 minutes before transferring to a wire rack.

Nutrition

Serving: 1muffinCalories: 180kcalCarbohydrates: 28gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 25mgSodium: 200mgPotassium: 70mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 4mgCalcium: 2mgIron: 6mg

Notes

These muffins freeze beautifully; store cooled muffins in ziplock bags for up to 3 months.

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