Vanilla Pear Muffins
Warm, fluffy, and bursting with flavor, these Vanilla Pear Muffins are a delightful twist on classic homemade muffins. Made with ripe pears for natural sweetness and a hint of cinnamon for subtle spice, these treats are perfect for breakfast, brunch, or an afternoon snack. The combination of rich vanilla extract and juicy diced pear creates a moist and tender crumb that’s hard to resist. Easy to whip up in just 15 minutes of prep time, this recipe yields 12 muffins, making it a go-to for busy mornings or family gatherings. Serve them warm for a cozy treat or store them for later—they stay fresh for days! Whether you’re a fan of fruity baked goods or looking to try something new, these pear muffins are sure to become a favorite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsalted butter, melted and cooled
- 2 teaspoons Vanilla extract
- 2 pieces Eggs, large
- 0.75 cup Milk
- 1.5 cups Ripe pear, peeled, cored, and diced
- 0.5 teaspoon Ground cinnamon (optional)
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 mixing bowl, sift together the flour, baking powder, baking soda, salt, and ground cinnamon (if using).
In another bowl, whisk together the sugar, melted butter, vanilla extract, eggs, and milk until fully combined and smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold in the diced pear pieces, ensuring they are evenly distributed throughout the batter.
Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
Bake the muffins in the preheated oven for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and allow them to cool in the tin 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 at room temperature for up to 3 days or in the refrigerator for up to a week.
Nutrition Facts
Calories |
231 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.6 g | 12% | |
| Saturated Fat | 5.6 g | 28% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 54 mg | 18% | |
| Sodium | 241 mg | 10% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 15.3 g | ||
| Protein | 3.8 g | 8% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 29 mg | 2% | |
| Iron | 1.0 mg | 5% | |
| Potassium | 80 mg | 2% | |
*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.
