Soft, buttery Pear Muffins filled with juicy pears and a touch of nutmeg. Perfect for breakfast, dessert, or a tasty snack. Easy to make and family-friendly.
These pear muffins are soft, moist, and full of fruity sweetness and warm spice.
They're made with ripe pears, butter, and a hint of nutmeg for a cozy, homemade flavor.
The recipe is quick, simple, and ideal for beginner or everyday bakers.
These pear muffins are a go-to in my house (we have a HUGE pear tree!).
They're lightly sweet, tender, and have that gentle autumnal nutmeg aroma that works so well with pears.
Making them is as straightforward as it gets. You mix the wet and dry ingredients separately, combine them gently (The Muffin Method), fold in diced pears, and bake.
That's it. No complicated steps, just honest, reliable home baking.
Whether you bake them on a weekend morning or for after school snacks, they deliver every time.
If you love pears, be sure to also try using them in Pear Cake, Pear Compote, Pear Syrup, or Stewed Pears.
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Why You'll Love This Recipe
- It's easy and beginner-friendly.
- Uses simple, everyday ingredients.
- Moist and tender texture with juicy pear pieces.
- Works as breakfast, snack, or dessert.
- Customizable with spices, nuts, or chocolate.
- Bakes in under 30 minutes.
- Great way to use ripe or leftover pears.
Ingredients
- Pears. Use ripe but firm pears for the best balance of sweetness and texture. Bartlett, Bosc, or Anjou are ideal. You can substitute apples if needed.
- All-purpose flour. Gives the muffins structure. You can use half whole wheat flour for extra fiber.
- Butter. Adds flavor and moisture. Substitute with oil or melted coconut oil if you prefer a dairy-free option.
- Sugar. White granulated sugar gives sweetness and a light crumb. You can replace half with brown sugar for a deeper flavor.
- Eggs. Bind the batter and help the muffins rise. For a vegan option, use flax eggs.
- Milk. Keeps the muffins tender. Any milk works, including oat or almond milk.
- Almond extract. Adds a delicate aroma. Vanilla extract is a simple substitute.
- Baking powder and baking soda. Help the muffins rise and stay fluffy.
- Nutmeg. Adds warmth and spice. You can use cinnamon instead or add both.
- Salt. Balances the sweetness and enhances flavor.
See the recipe card for quantities.
Instructions
Follow this step-by-step photo tutorial, then scroll down to the recipe card for the full ingredients list and method.
Peel and core the pears, then dice into small chunks.
In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and almond/vanilla.
Whisk the flour, baking powder, baking soda, nutmeg and salt in a large mixing bowl.
Add the wet ingredients to the dry mixture and gently mix to combine.
Gently fold the pears into the batter.
Spoon into the muffin cases to ¾ full. Bake at 200°C/400°F for 20-25 mins until the pear muffins are risen and golden. Allow to cool on a wire rack.
Variations
- Cinnamon Pear Muffins. Swap nutmeg for cinnamon for a warmer spice note.
- Pear and Ginger Muffins. Add a teaspoon of grated fresh ginger for a little heat.
- Pear and Walnut Muffins. Stir in chopped walnuts for crunch.
- Chocolate Chip Pear Muffins. Add chocolate chips for a dessert-style version.
- Vegan Pear Muffins. Use flax eggs and plant-based milk and butter.
- Pear and Oat Muffins. Mix in rolled oats for texture.
- Spiced Autumn Muffins. Combine cinnamon, nutmeg, and cloves.
- Pear and Honey Muffins. Replace some sugar with honey for a floral sweetness.
- Mini Muffins. Bake in smaller tins for lunchboxes or snacks.
Storage
Make-Ahead: You can mix the dry and wet ingredients separately the night before and combine them in the morning before baking.
Storage: Keep in an airtight container at room temperature for up to 3 days.
Refrigeration: Store up to 5 days if your kitchen is warm.
Freezing: Freeze in a sealed bag or container for up to 2 months. Thaw at room temperature or warm briefly in the oven.
Top tips
- Don't overmix the batter. It can make the muffins dense. Mix just until combined.
- Use ripe pears for natural sweetness.
- Fill muffin cups about three-quarters full for even rise.
- Test doneness with a toothpick-it should come out clean.
- Let muffins cool on a wire rack to prevent soggy bottoms.
- Sprinkle sugar on top before baking for a light crunch.
- If using very juicy pears, reduce milk slightly to balance moisture.
FAQs
Yes, you can. Drain them well and pat dry before chopping to prevent excess moisture.
Overmixing is usually the cause. Mix gently until ingredients are just combined.
Fruit Muffins
Love adding fruit to your muffins? Be sure to try these recipes:
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📖 Recipe
Pear Muffins
Ingredients
- 1 cup ripe pears peeled, cored and chopped ,150g about 2 pears
- ½ cup granulated white sugar 100g
- ⅓ cup butter at room temperature 75g
- 2 eggs
- ¾ cup milk 175ml
- 1 teaspoon almond extract or vanilla extract
- 1 ½ cups all-purpose flour plain flour 250g
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda bicarb of soda
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
Instructions
- Preheat the oven to 400ºF/200ºC. Line a 12-hole muffin pan with paper cases.
- Peel and core the pears, then dice into small chunks.
- In a medium bowl, beat the butter and sugar together until smooth, then beat in the eggs, one at a time. Beat in the milk and almond/vanilla.
- Whisk the flour, baking powder, baking soda, nutmeg and salt in a large mixing bowl.
- Add the wet ingredients to the dry mixture and gently mix to combine.
- Gently fold the pears into the batter.
- Spoon into the muffin cases to ¾ full. Bake for 20-25 mins until the pear muffins are risen and golden. Allow to cool on a wire rack.
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
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