These pear muffins are soft, moist and fluffy. You can add crumbles on top or just eat plain. They are delicious either way. I share two different flavors and I’m sure you’ll love each variation.
If you love my apple crumble muffins, you’ll enjoy today’s recipe. These light muffins are perfect for breakfast, snack or dessert.
I made them both as cinnamon vanilla pear muffins and almond cinnamon pear muffins. Each variation is delicious.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- All-purpose flour-It provides structure.
- Cinnamon-vanilla extract or almond extract-These muffins go perfect with vanilla and cinnamon or almond extract and cinnamon.
- Baking powder-It works as a leavener.
- Eggs-They give structure.
- Sugar-I use white granulated sugar but if you like you can use brown sugar.
- Melted butter and milk-They add moisture.
- Pears-I use 2 cups of peeled and chopped pears. So you need 4 small or 2 large pears.
- Almonds-They are optional. You can add chopped almonds to the crumbles.
Step by Step Instructions
I love crumbles so I use them but if you want to make plain muffins you can be sure that they still taste great.
But if you love crumbles as much as I do let’s start to make it.
I place the sugar, flour and cinnamon in a small bowl and stir with a fork. Then I add the melted butter and mix with a fork. They will look like crumbles.
When I make these pear muffins recipe with almond extract, I add chopped almonds to the crumbles and stir again with a fork. If you don’t have almonds, that’s totally fine, the crumbles are delicious either way.
First, I mix the flour, baking powder, cinnamon in a large bowl and set it aside.
Then I whisk sugar and eggs in a medium bowl for almost 30 seconds.
Next I add the melted butter, milk and almond extract (you can add vanilla extract if you like). I stir until they just combined.
Then I pour the egg mixture over the flour mixture and stir with a whisk. I add the cubed pears and fold them with a spoon.
Next, I divide the batter into the muffin tin (it is almost 3 tablespoons for each cup) and then add crumbles on top.
Finally, I bake for 22-24 minutes or until the edges are golden brown and the toothpick inserted into the middle comes out clean. Then I keep these muffins in the pan for 10 minutes before transferring them on a wire rack to completely cool.
I hope you enjoy this easy recipe for pear muffins!
You can keep completely cooled muffins in an airtight container at room temperature for up to 3 days. Instead of using the lid, you should loosely cover the top of the muffins with plastic film. So, the crumbles will get some air and keep their crunchiness.
You can keep completely cooled muffins in a ziplock bag or in an airtight container and keep them in the fridge for up to a week or in the freezer for up to 2 months. You can thaw the muffins overnight in the fridge or at room temperature for almost an hour before serving. You should warm them in the oven at 350°F (177°C) for almost 10 minutes.
Other muffins you may enjoy!
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
- 50 grams (5 tablespoons) all-purpose flour, dip and sweep
- 50 grams (¼ cup) granulated sugar
- ½ teaspoon ground cinnamon
- 35 grams(2 and ½ tablespoons) unsalted butter, melted*
- 60 grams (⅓ cup and 1 tablespoon) roughly chopped almonds, optional
Pear Muffin Batter
- 280 grams (2 cups) all-purpose flour, dip and sweep
- 1 tablespoon baking powder
- pinch of salt (optional)
- 2 teaspoons ground cinnamon
- 2 large eggs, room temperature
- 150 grams (¾ cup) granulated sugar
- 115 grams (½ cup) unsalted butter, melted*
- 180 grams (¾ cup) milk, room temperature
- 1 teaspoon pure vanilla extract or almond extract
- 280 grams (2 cups-4 small or 2 large ) pears, peeled and chopped into almost 0.4 inch (1 cm) pieces
- Place the flour, sugar and cinnamon in a small bowl and stir with a fork. Pour the melted butter and slowly mix with a fork. If you are using almond extract in the batter, you can add the chopped almonds into the mixture and stir with a fork. Set aside.
- Preheat the oven to 375°F(190°C). Line 12 non-stick standard paper liners into regular size 12 cup-cupcake/muffin pan and set aside.
- Place the flour, baking powder, cinnamon and salt (optional) in a large bowl. Set aside.
- Mix the eggs and sugar in a medium bowl and whisk for almost 30 seconds until combined well. Add the melted butter, milk and almond or vanilla extract and stir with a whisk.
- Pour the wet mixture into the dry mixture and mix until just combined. Gently fold the pears with a spoon. Don’t overmix the batter so the muffins will be light instead of dense.
- Fill 12 paper liners to the top with the batter. This makes almost 3 tablespoons for each cup. Sprinkle the crumbles on top.
- Bake for 22-24 minutes or until a toothpick that is inserted into the center of the muffins comes out clean and the edges of the muffins are golden brown. Let the muffins stay in the pan for 10 minutes before transferring on a wire rack to completely cool.