These pear muffins are a delightful fall treat! Full of juicy, tender pears and spiced with cinnamon and nutmeg, they’re perfect for breakfast, snacks, or as a cozy indulgence on a chilly day. Here’s your complete guide to making these delicious muffins from start to finish.
Ingredients:
For the Muffins:
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup vegetable oil
- 3/4 cup buttermilk (or regular milk)
- 2 teaspoons vanilla extract
- 4 ripe pears, peeled and chopped
- 1 cup walnuts, chopped (optional)
For the Topping:
- 3 tablespoons granulated sugar
- 2 tablespoons walnuts, chopped
- 1/4 teaspoon cinnamon
Equipment Needed:
- Muffin tin
- Cupcake liners (optional)
- Mixing bowls (small and large)
- Whisk
- Rubber spatula
- Muffin scoop or spoon
- Cooling rack
Step-by-Step Instructions:
1. Preheat the Oven and Prepare the Muffin Tin
- Preheat your oven to 375°F (190°C).
- Line a muffin tin with cupcake liners or grease it lightly with butter or cooking spray.
2. Prepare the Topping
- In a small bowl, mix together the sugar, chopped walnuts, and cinnamon for the topping. Set aside.
3. Mix the Dry Ingredients
- In a large mixing bowl, combine the flour, sugar, cinnamon, nutmeg, baking powder, baking soda, and salt. Stir with a whisk until all the dry ingredients are evenly distributed.
4. Whisk the Wet Ingredients
- In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
5. Combine Wet and Dry Ingredients
- Pour the wet ingredients into the dry ingredients and stir gently with a spoon or rubber spatula. Mix until just combined—be careful not to overmix. The batter will be a bit lumpy, which is fine.
6. Add the Pears and Walnuts
- Gently fold in the chopped pears and chopped walnuts (if using) into the batter. Again, do not overmix—just fold until they are evenly incorporated.
7. Fill the Muffin Tin
- Spoon the batter into the prepared muffin tin, filling each cup to the top. You should get around 20-22 muffins.
8. Add the Topping
- Sprinkle the prepared topping mixture generously over the batter in each muffin cup. This will add a lovely sweet crunch on top of the muffins.
9. Bake the Muffins
- Place the muffin tin in the oven and bake at 375°F (190°C) for 25 minutes. Check doneness by inserting a toothpick into the center of a muffin—if it comes out clean or with just a few crumbs, they’re done.
10. Cool the Muffins
- Allow the muffins to cool in the tin for about 10 minutes. Then, remove them from the tin and place them on a wire cooling rack to cool completely.
Tips for Perfect Pear Muffins:
- Choosing the Right Pears: Opt for pears that are ripe but firm. Bartlett or Anjou pears work well in this recipe.
- Avoid Overmixing: When combining the wet and dry ingredients, mix just until moistened. Overmixing can make the muffins dense.
- Freezing the Muffins: These muffins freeze wonderfully! After they cool completely, place them in a gallon-sized Ziploc bag and freeze for up to 3 months. To reheat, pop them in the microwave or oven for a few minutes.
- Add-ins: Feel free to experiment with other add-ins like dried cranberries, chocolate chips, or even a dash of orange zest for added flavor.
Nutritional Information (per muffin):
- Calories: Approx. 180-200 kcal
- Protein: 2g
- Fat: 9g
- Carbs: 26g
- Fiber: 1g
- Sugar: 13g
Why You’ll Love These Pear Muffins:
- Full of Pears: These muffins are packed with fresh, ripe pears that keep them moist and add natural sweetness.
- Spiced to Perfection: The combination of cinnamon and nutmeg gives them the warm, comforting flavor of fall.
- Great for Freezing: Make a big batch and store them in the freezer for a quick, easy treat later.
- Versatile: Perfect for breakfast, snacks, or as a sweet treat with tea or coffee.
Variations to Try:
- Gluten-Free Version: Use a gluten-free flour blend in place of all-purpose flour to make these muffins gluten-free. Be sure to check the package for any necessary adjustments.
- Vegan Version: Swap the eggs for flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a non-dairy milk (such as almond or oat milk) and vegetable oil to make these muffins vegan-friendly.
- Lower Sugar: Reduce the amount of sugar in the recipe for a less sweet muffin, or use a sugar substitute like stevia or monk fruit sweetener.
Final Thoughts:
These pear muffins are the perfect way to use up extra pears and celebrate fall flavors. Whether you enjoy them fresh out of the oven or save them for later, they’re a hit every time. Get creative with add-ins or toppings to make them your own. Happy baking!
