Pear Muffins
Elevate your breakfast or snack game with these delightful Pear Muffins, a perfect balance of warm spices, tender chunks of ripe pear, and a moist, fluffy texture. This easy, one-bowl recipe combines pantry staples like all-purpose flour, brown sugar, and vanilla extract with fresh, juicy pears for a naturally sweet twist. Infused with cinnamon and a touch of nutmeg, every bite offers cozy, autumn-inspired flavors that pair beautifully with a hot cup of coffee or tea. Optional chopped walnuts or pecans add a satisfying crunch, making these muffins both wholesome and indulgent. Ready in just 35 minutes from start to finish, this simple treat is ideal for meal prep, brunch gatherings, or a quick grab-and-go snack. Don't forget to store leftovers in an airtight container—if they last that long! Perfect for seasonal baking or anytime you're craving a fruit-filled baked good, these pear muffins are sure to become a family favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoons Ground cinnamon
- 0.25 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.75 cups Milk
- 0.5 cups Vegetable oil
- 1 large Egg
- 1 teaspoons Vanilla extract
- 1.5 cups Ripe pears (peeled, cored, and diced)
- 0.5 cups Chopped walnuts or pecans (optional)
Instructions
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease the cups with nonstick spray.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, brown sugar, baking powder, cinnamon, nutmeg, and salt until well combined.
In a separate medium-sized bowl, whisk together the milk, vegetable oil, egg, and vanilla extract until smooth.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula. Do not overmix; a few lumps are fine.
Add the diced pears and chopped nuts (if using) to the batter and fold them in gently until evenly distributed.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18-20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Store any leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
3298 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 159.2 g | 204% | |
| Saturated Fat | 23.7 g | 118% | |
| Polyunsaturated Fat | 69.3 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2277 mg | 99% | |
| Total Carbohydrate | 446.6 g | 162% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 232.2 g | ||
| Protein | 49.1 g | 98% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 417 mg | 32% | |
| Iron | 15.2 mg | 84% | |
| Potassium | 1346 mg | 29% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
