Pear muffins are soft, fluffy and packed with juicy pieces of fresh, sweet pears and warm cinnamon, topped with a buttery cinnamon spiced crumble. They’re easy to make with simple ingredients and are perfect for a cozy breakfast, brunch or afternoon snack.
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Why Make This Recipe
I absolutely adore making muffins al year long, but especially in the cooler months of the year. My Double Chocolate Chip Muffins, Apple Oatmeal Muffins, Vanilla Muffins, Easy Pumpkin Muffins, Coffee Cake Muffins, and Cinnamon Muffins are a few I love cozy muffin recipes I always reach for this time of year. I know you’ll love these cozy and flavorful pear crumble muffins too.
- Easy to make, bake and eat. All you need to make these easy and cozy pear muffins are a few mixing bowls, a whisk and a muffin pan (or two).
- Perfect for breakfast and snacking. These cozy muffins with pears are perfect for busy school mornings or as a quick, but filling snack.
- Full of fresh pear flavor. Juicy pieces of pear are tucked into every bite for a naturally sweet, fruity flavor.
Ingredients and Substitutions
These streusel topped pear muffins require only a handful of simple ingredients to make. And just in case you are missing an ingredient or two, make sure to check out the recommended substitutions.
- All Purpose Flour: Make these pear muffins gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based on weight (240 g) rather than cup for cup.
- Baking Powder and Baking Soda: Make sure both are fresh and in date.
- Cinnamon: Feel free to use your preferred ground spice. Ground ginger would be incredible with pears as well.
- Melted Butter: Feel free to use your preferred butter. If needed use a dairy free to plant based butter.
- Light Brown and Granulated Sugar: These cozy muffins with cinnamon spiced pears call for granulated sugar and light brown sugar, but maple sugar would also work well to make these muffins refined sugar free.
- Eggs: This recipe has not been tested without eggs.
- Milk: Use your preferred milk. Buttermilk can also be used if you like.
- Sour Cream: Use an equal amount of greek yogurt or buttermilk in place of the sour cream.
- Vanilla Extract: This adds a lovely background flavor that pairs really well with banana, sugar and maple syrup.
- Pears: Bartlett, Anjou, and Bosc pears are all excellent choices. Look for pears that are fragrant and ripe but still firm enough to hold their shape during baking.
Variations
- Pear Nut Muffins
Pears and walnuts or pecans are a natural pairing, and the nuts add texture and richness. You could fold chopped ½ cup chopped walnuts or pecans into the batter and/or sprinkle ¼ cup chopped nuts in the crumble. - Pear Chocolate Chip Muffins
This one has strong family-friendly appeal. Mix 1 cup semi-sweet or dark chocolate chips into the batter. If you like, sprinkle a few on the top of the muffin batter as well. - Pear Apple Muffins
A great option during fall because apples and pears are both plentiful. Replace up to half of the pears with apples. Make sure to prepare the pears and apples in the same way and same size.
How To Make
Learn how to make pear muffins in a few easy steps.
- Preheat the oven to 425 F (218 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners. If you would like to top the pear muffins with the spiced crumble topping, mix the flour, light brown sugar, sugar and cinnamon together until well combined. Pour the melted butter into the mixture, mixing together with a fork until the butter is thoroughly mixed through.
- In another mixing bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until well combined. Set aside for now.
- Add the butter, sugar and light brown sugar into the bowl of a stand mixer fitted with paddle attachment or in a mixing bowl to use with a handheld mixer. Cream the butter and sugars together on medium speed for about 3 - 4 minutes or until the mixture is light and well combined. Cream in the eggs, vanilla extract and sour cream until smooth and well combined. On low, mix the dry ingredients into the wet alternating with the milk in this order : dry, milk, dry milk, dry. When about ¾ of the dry ingredients have been mixed into the wet, toss the pears into the muffin batter. Gently fold the pears into the muffin batter until just combined.
4. For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the pear muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the crumble topping. Gently press the topping into the batter. Bake the muffins at 425 F (218 C) for 5 minutes. Then reduce the temperature to 375 F (190 C) for an additional 10 - 14 minutes (for a total of 15 - 19 minutes). Make sure NOT to open the oven door, simply reduce the oven temperature while the muffins continue to bake. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs. Cool the pear muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
How To Store, Freeze and Thaw
- Store: Place the pear muffins in an airtight container at room temperature for up to 5 days.
- Freeze: Make sure the muffins are completely cooled to room temperature. Individually wrap each muffin in plastic wrap, in parchment paper or wax paper. Place each wrapped muffin in a ziplock bag. Store in the freezer for up to 2 months.
- Thaw: The easiest and tastiest way to thaw the pear spiced muffins is to let them sit out at room temperature for at least two hours. Enjoy at room temperature or microwave the muffin for 20 - 30 seconds for that “fresh from the oven” taste.
M’s Expert Tips
- Bring cold ingredients to room temperature.This allows the ingredients to mix together more evenly which requires less mixing, resulting in soft, fluffy and moist muffins.
- Use the right pears. Bartlett, Anjou, and Bosc pears are all excellent choices. Look for pears that are fragrant and ripe but still firm enough to hold their shape during baking.
- Don’t overmix the muffin batter. Mix in the dry ingredients into the wet by hand until just combined.
- Alternate muffin wells in the muffin pan. This allows each muffin to get the maximum of amount of even heat circulating around it. The tops will still pop up, but they won’t be as high if you decide to fill all the muffin liners at once.
- Top with the recommended crumble, glaze or both. These pear muffins are perfect without the crumble or without a glaze. However, they feel extra decadent and special with one or both.
FAQs
No, peeling the pears is completely optional. Leaving the skin on saves time and adds a little texture, while peeled pears give the muffins a softer, more uniform texture.
Canned pears are very soft so they won’t hold their shape as well. However, the flavor will still be great. Frozen pears can work, just make sure to thaw the pears completely and drain the excess moisture away before using the pears in the crisp recipe.
There are a few things that can help create domed, bakery style tops on muffins. Use a higher oven temperature, making sure the leavening agents are fresh and in date and alternate filled and unfilled muffin wells.
Pear muffins are delicious with coffee or tea for breakfast or an afternoon snack. You can also serve them with butter, honey, or a little pear jam for an extra-special treat. I personally love them with the recommended crumble and a drizzle of maple glaze.
Other Pear Recipes To Try
If you try this Pear Muffins recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Pear Muffins Recipe
Equipment
- 1 stand mixer with paddle attachment or electric hand mixer with beaters
- 1 - 2 12 ct muffin pans
- 12 cupcake liners
- 1 knife
- 2 - 3 bowls
Ingredients
Spiced Crumble Topping
- ½ cup (60 g) all purpose flour
- ¼ cup (50 g) light brown sugar
- 2 tablespoons (25 g) granulated sugar
- ½ teaspoon ground cinnamon
- 3 - 4 tablespoons (45 - 60 ml) melted butter
Pear Muffins
- 2 cups (240 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons (10 ml) vanilla extract
- ½ cup (120 g) sour cream, room temperature
- ¼ cup (60 ml) milk, room temperature
- 1½ cups diced pears tossed in 2 tablespoons flour
Instructions
- Preheat the oven to 425 F (218 C) for at least 30 minutes before baking. Line (2) 12 ct. muffin pans with cupcake liners.
- If you would like to top the pear muffins with the spiced crumble topping, mix the flour, light brown sugar, sugar and cinnamon together until well combined. Pour the melted butter into the mixture, mixing together with a fork until the butter is thoroughly mixed through.½ cup (60 g) all purpose flour, ¼ cup (50 g) light brown sugar, 2 tablespoons (25 g) granulated sugar, ½ teaspoon ground cinnamon , 3 - 4 tablespoons (45 - 60 ml) melted butter
- In another mixing bowl, whisk the flour, baking powder, baking soda, cinnamon and salt together until well combined. Set aside for now.2 cups (240 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon baking soda, 1 teaspoon ground cinnamon , ½ teaspoon salt
- Add the butter, sugar and light brown sugar into the bowl of a stand mixer fitted with paddle attachment or in a mixing bowl to use with a handheld mixer. Cream the butter and sugars together on medium speed for about 3 - 4 minutes or until the mixture is light and well combined.½ cup (113 g) unsalted butter, room temperature, ½ cup (100 g) granulated sugar, ½ cup (100 g) light brown sugar
- Cream in the eggs, vanilla extract and sour cream until smooth and well combined. On low, mix the dry ingredients into the wet alternating with the milk in this order : dry, milk, dry milk, dry. When about ¾ of the dry ingredients have been mixed into the wet, toss the pears into the muffin batter. Gently fold the pears into the muffin batter until just combined.2 large eggs, room temperature, 2 teaspoons (10 ml) vanilla extract , ½ cup (120 g) sour cream, room temperature, ¼ cup (60 ml) milk, room temperature, 1½ cups diced pears
- For more bakery style muffins, alternate filled and unfilled muffin wells. Use a 3 tablespoon sized cookie scoop to scoop the pear muffin batter into each of the muffin liners, alternating every other cup. Top the muffins with the crumble topping. Gently press the topping into the batter.
- Bake the muffins at 425 F (218 C) for 5 minutes. Then reduce the temperature to 375 F (190 C) for an additional 10 - 14 minutes (for a total of 15 - 19 minutes). Make sure NOT to open the oven door, simply reduce the oven temperature while the muffins continue to bake. The muffins are done when a toothpick inserted into the center comes about with a few moist crumbs. Cool the pear muffins in the muffin pan for 5 - 10 minutes. Carefully remove the muffins to cool to room temperature and enjoy.
Notes
- Pear Nut Muffins
Pears and walnuts or pecans are a natural pairing, and the nuts add texture and richness. You could fold chopped ½ cup chopped walnuts or pecans into the batter and/or sprinkle ¼ cup chopped nuts in the crumble. - Pear Chocolate Chip Muffins
This one has strong family-friendly appeal. Mix 1 cup semi-sweet or dark chocolate chips into the batter. If you like, sprinkle a few on the top of the muffin batter as well. - Pear Apple Muffins
A great option during fall because apples and pears are both plentiful. Replace up to half of the pears with apples. Make sure to prepare the pears and apples in the same way and same size. - Maple Glaze: Mix 1 cup (120 g) powdered sugar with 2 tablespoons (30 ml) maple syrup and 1 -2 tablespoons (15 -30 ml) milk until smooth and well combined. Drizzle on top of the cooled muffins.
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