Pear Muffins Recipe
These easy pear muffins are soft, tender, and bursting with sweet, juicy pears and warm cinnamon flavor. Made with simple ingredients, they’re perfect for breakfast, brunch, or an afternoon treat. Bake a batch while your pears are ripe and enjoy them warm with a cup of coffee.
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
Store: Place the pear muffins in an airtight container at room temperature for up to 2 -3 days. For longer storage, keep in the fridge for up to 5 days.
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. - 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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