Pear Oatmeal Muffins
Start your day with the wholesome, comforting flavors of Pear Oatmeal Muffins—a delightful treat that blends the natural sweetness of ripe pears, the hearty texture of rolled oats, and a touch of warm cinnamon spice. These easy-to-make muffins are perfect for breakfast, a midday snack, or even dessert, offering a balanced combination of nutrition and indulgence. Each bite features tender diced pear and optional crunchy nuts like walnuts or pecans for added texture and flavor. With a quick 15-minute prep time and just 20 minutes in the oven, these moist, golden-brown muffins come together effortlessly. Plus, they’re easy to store and make a fantastic grab-and-go option for busy mornings. Whether paired with a cup of coffee or served as part of a brunch spread, these homemade Pear Oatmeal Muffins are sure to become a new favorite.
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Recipe Information
Ingredients
- 1 cup Rolled oats
- 1 cup All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Ground cinnamon
- 0.25 teaspoons Salt
- 0.5 cup Brown sugar
- 1 large Egg
- 0.75 cup Milk
- 0.25 cup Unsalted butter, melted
- 1 teaspoon Vanilla extract
- 1 medium Ripe pear, finely diced
- 0.5 cup Chopped nuts (optional, e.g., walnuts or pecans)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large bowl, combine the rolled oats, all-purpose flour, baking powder, ground cinnamon, and salt. Mix well to ensure the dry ingredients are evenly distributed.
In a separate medium bowl, whisk together the brown sugar, egg, milk, melted butter, and vanilla extract until smooth.
Pour the wet ingredients into the bowl of dry ingredients and gently fold them together until just combined. Avoid overmixing to keep the muffins tender.
Fold in the finely diced pear and nuts (if using) until evenly distributed throughout the batter.
Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
Bake the muffins in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Once baked, remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftover muffins in an airtight container at room temperature for up to 2 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
2044 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.5 g | 131% | |
| Saturated Fat | 38.9 g | 194% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 365 mg | 122% | |
| Sodium | 1699 mg | 74% | |
| Total Carbohydrate | 240.6 g | 87% | |
| Dietary Fiber | 17.2 g | 61% | |
| Total Sugars | 82.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 454 mg | 35% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 1211 mg | 26% | |
*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.
