Pear Muffins are soft, sweet, and full of cozy spice. Fresh pears, warm cinnamon, and crunchy pecans make these muffins perfect for breakfast, a snack, or a cozy treat anytime.
We love baking these muffins with simple, real ingredients you probably already have on hand. Fresh pears add a burst of natural sweetness, while warm spices and crunchy pecans make every bite feel extra special. They’re perfect for packing into lunchboxes, sharing with friends, or enjoying with a cup of coffee on a slow morning.
Plus, baking a batch is such a cozy way to spend time in the kitchen, and the smell alone is worth it!
If you love these pear muffins, I’ve got more delicious muffin recipes for you to enjoy. Try my Double Chocolate Muffins and Sweet Potato Muffins.
Why You’ll Love This Recipe
- Perfect Way To Use Pears: A tasty way to use up any ripe pears you have at home.
- Quick to Make: Ready in just about 40 minutes from start to finish.
- Healthy: Pears add natural sweetness, fiber, and vitamins for a feel-good treat.
- Freezer Friendly: Bake a batch now and freeze extras for busy mornings later.
- Delicious Anytime: Great for breakfast, snacks, or dessert — easy to pack and take on the go.
How to Make Perfect Pear Muffins
Prepare: Preheat the oven to 350°F and line a 12-cup muffin tin with paper liners. Set it aside while you prepare the batter.
Combine Wet Ingredients: In a large bowl, beat the eggs, then whisk in the milk, oil, and vanilla. Add both sugars and whisk until smooth.
Mix Dry Ingredients: In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, ginger, and allspice until well combined.
Combine Ingredients: Gently fold the dry ingredients into the wet mixture. Stir until just combined to keep the batter light.
Add Pears And Pecans: Fold in the diced pears and chopped pecans, mixing just enough to distribute them evenly without overworking the batter.
Fill The Muffin Tin: Divide the batter evenly among the muffin cups, filling each about three-quarters full.
Top With Cinnamon Sugar: Stir together cinnamon and sugar in a small bowl, then sprinkle the mixture generously over each muffin.
Bake: Bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool to room temperature before removing them from the pan.
Pro Tips
Store Properly: Keep muffins in an airtight container or sealed bag at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freeze For Later: These muffins freeze well for up to 3 months. Wrap each one individually, then thaw and warm in the oven or microwave when ready to eat.
Use Ripe Pears: Choose ripe, juicy pears for the best flavor and natural sweetness.
Don’t Overmix: Gently fold the batter to keep the muffins soft and fluffy; overmixing can make them dense.
Frequently Asked Questions
Do I need to cook the pears before baking?
No need to cook the pears first, they’ll soften beautifully while baking. Just dice them small and evenly so they bake through.
Can I make these muffins gluten-free?
Yes! Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend to make these muffins gluten-free.
What makes muffins light and fluffy?
For soft, fluffy muffins, bring your ingredients to room temperature before mixing. This helps the batter blend smoothly and traps air bubbles that expand while baking. Also, be careful not to overmix.
Can I freeze pear muffins?
Yes! Once cooled, wrap each muffin tightly and freeze for up to three months. Thaw overnight or warm up in the microwave for a quick treat.
Pear Muffins
Ingredients
Muffins
- 2 medium Pears peeled and diced
- ½ cup Pecans chopped
- ½ cup Brown Sugar
- ½ cup Granulated Sugar
- 2 medium Eggs
- ½ cup Canola Oil or any neutral oil
- ½ cup Whole Milk
- 1 tsp Vanilla Extract
- 2 cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- 1 tsp Ground Cinnamon
- ½ tsp Ground Ginger
- ½ tsp Allspice
Cinnamon Sugar
- 1½ tbsp Sugar
- ½ tsp Ground Cinnamon
Instructions
- Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners and set aside.
- In a large mixing bowl, beat the eggs. Add the milk, canola oil, and vanilla, then whisk to combine. Stir in both the brown and granulated sugar until smooth.
- In a separate bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, and allspice. Gently fold the dry ingredients into the wet mixture.
- Add the diced pears and chopped pecans, folding them in carefully to avoid overmixing.
- Spoon the batter evenly into the muffin liners.
- Stir together the cinnamon and sugar, then sprinkle over the tops of the muffins.
- Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool to room temperature before removing them from the tin to prevent the bottoms from getting soggy.
Notes
- 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.