Pear Muffins
Pear muffins are moist, tender, and perfectly spiced! Brighten your day with these surprisingly simple muffins!
These pear muffins are soft, fragrant, and wonderfully moist — the kind of cozy bake that feels just right on a cool morning. Fresh pears melt into the batter, adding natural sweetness and moisture, while warm spices like cinnamon and nutmeg enhance the fruit beautifully.
They’re easy to mix, bake up tall and tender, and make a delicious breakfast or anytime snack. A sprinkle of turbinado sugar gives each muffin a golden, lightly crunchy top, making them feel a little extra special without any extra work.
What You’ll Like About This Dish
Moist and tender. Fresh pears and sour cream keep the crumb soft and flavorful.
Warmly spiced. Cinnamon and nutmeg pair perfectly with the pears.
Simple to make. The batter mixes easily and bakes into bakery-style muffins.
Beautiful tops. Turbinado sugar adds sparkle and gentle crunch.
Ingredient Notes
- Pears – Dice or grate for a tender texture and even distribution.
- Flour – All-purpose for a classic, soft muffin crumb.
- Baking powder & baking soda – Work together for high, domed muffins.
- Cinnamon & nutmeg – Warm spices that complement the pears.
- Butter – Creamed with sugar for a tender, flavorful base.
- Brown sugar – Adds moisture and richness.
- Eggs – Provide structure and help the muffins rise.
- Sour cream – Keeps the crumb moist and soft.
- Milk – Loosens the batter to the right consistency.
- Turbinado sugar – Optional, for crunchy muffin tops.
Steps to Make Pear Muffins
- Prep the pears by peeling, coring, and dicing or grating them.
- Prepare the muffin tin and heat the oven.
- Whisk the dry ingredients together.
- Cream the butter and brown sugar until fluffy.
- Beat in the eggs, then the sour cream and vanilla.
- Mix in the dry ingredients and milk just until blended.
- Fold in the pears.
- Spoon the batter into the muffin tin and sprinkle with sugar.
- Start baking at high heat, then reduce the temperature.
- Cool briefly in the pan before transferring to a rack.
Tips
- Dice the pears small so they distribute evenly throughout the batter.
- Cream the butter and sugar thoroughly for the best muffin texture.
- A high first bake (425°F) helps create tall, domed muffin tops.
- Don’t overmix after adding the dry ingredients to avoid dense muffins.
Recipe Variations
- Nutty version. Fold in chopped walnuts or pecans for texture and flavor.
- Ginger pear muffins. Add a little ground ginger or minced crystallized ginger.
- Pear-apple blend. Replace one pear with a finely diced apple.
- Crumble topping. Add a simple cinnamon-brown sugar streusel.
- Cinnamon Cream Cheese Spread: Combine 4 ounces of cream cheese with 1 teaspoon of vanilla, 1 teaspoon of cinnamon, and 1 cup of powdered sugar. Beat until smooth.
- Maple Butter: Beat 1/2 cup of softened salted butter with 1/4 cup of maple syrup.
- Orange Honey Butter: Beat 1/2 cup of softened unsalted butter with 1 tablespoon of honey and 3 tablespoons of sweet marmalade fruit spread.
Serving Suggestions
- Serve warm with butter or cream cheese.
- Pair with tea, coffee, or hot cider.
- Add a drizzle of honey for extra sweetness.
- Enjoy for breakfast, brunch, or an afternoon snack.
How to Store
Refrigerate: Store the muffins in an airtight container for up to 4 days. Pears keep the crumb moist, so refrigeration helps prevent spoilage.
Freeze: Wrap individually and freeze for up to 2 months. Muffins freeze well because the moisture in the pears protects the crumb.
Pear Muffins
Ingredients
- 2 medium pears
- 1 3/4 cups all-purpose flour, (8 ounces )
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon table salt
- 1/4 teaspoon ground nutmeg
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1/4 cup whole milk
- 1 to 2 tablespoons turbinado sugar, raw cane sugar
Instructions
- Peel and core the pears, then either finely dice them or grate on the large holes of a box grater.
- Preheat the oven to 425 F. Grease a 12-cup muffin tin or line with paper liners.
- Combine the flour, baking powder, baking soda, cinnamon, salt, and nutmeg in a large bowl; whisk to blend and set aside.
- In a mixing bowl with an electric mixer, beat the butter and brown sugar on medium speed until light and fluffy, about 3 to 4 minutes. Scrape down the sides of the bowl from time to time.
- Add the eggs, one at a time, beating well after each addition, then add the sour cream and vanilla. Mix until well blended.
- With the mixer on low speed, gradually add the dry ingredients and milk until just blended. Avoid overmixing.
- Fold the diced pears and walnuts, if using, into the batter.
- Spoon the batter into the prepared muffin tin, filling each well about 2/3 to 3/4 full. If desired, sprinkle with turbinado sugar.
- Place the muffins in the oven and bake for 5 minutes at 425 F.
- Reduce the temperature to 350 F and continue baking for 18 to 24 minutes, or until the tops are golden brown and a toothpick inserted into the center of a muffin comes out clean.
- Let the muffins cool for 5 minutes in the muffin tin, then remove them to a wire rack to cool.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
