Pear Muffins

A close up of the pear muffin on a wire rack.

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5 from 1 vote

These delicious and easy pear muffins are soft, moist and fluffy. You can add crumbles on top or eat them plain.

Prep Time15

Cook Time24

Total Time39

Course: Breakfast, Dessert

Servings: muffins

Calories: 320kcal

Author: Meymi

Ingredients

Crumbles

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

Instructions

Crumbles

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. If you are working in a hot environment, you can keep the crumble mixture in the fridge to keep the butter cold until needed.

Pear Muffin Batter

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 and stir. 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.

Notes

*I halfway melt the butter both for the muffins and crumbles at the same time in a small pan. Once I remove it from the stove, I stir and it completely melts. Melting the butter halfway helps the butter cool fast.

How to store at room temperature: After the muffins are completely cooled, you can place the muffins in an airtight container and keep them 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. By this way, the crumbles will get some air and keep their crunchiness.

If you like you can use your muffin tin for this purpose; you can keep the muffins with their liners in the pan and once they cool, you can loosely cover the top with plastic film.

How to store in the fridge/freezer: Once the muffins are completely cooled, you can place them 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 on the counter for almost an hour before serving. You should warm them in the oven at 350°F (177°C) for almost 10 minutes.

The calorie information above is an estimate that is provided by an online nutrition calculator.

Nutrition