Why You’ll Love Spiced Pear Muffins Recipe
These muffins offer a delightful balance of sweet pear and fragrant spices like cinnamon, nutmeg, ginger, and cardamom. With a tender crumb and juicy fruit throughout, they’re both comforting and satisfying. They come together in under an hour and can easily be adapted with mix-ins or dietary swaps to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 cups all‑purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon ground ginger
⅛ teaspoon ground cardamom
½ cup unsalted butter, softened
¾ cup brown sugar
2 large eggs
1 teaspoon vanilla extract
½ cup milk
2 medium ripe pears, peeled and diced (about 1½ cups)
Directions
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Preheat your oven to 375°F (190°C) and prepare a 12‑cup muffin tin with paper liners or a light greasing.
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In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices until well combined.
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In a large bowl, cream the softened butter and brown sugar together until light and fluffy, about 2–3 minutes with a hand mixer or whisk.
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Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.
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Alternately add the dry ingredients and milk to the wet mixture, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
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Gently fold in the diced pears until evenly distributed throughout the batter.
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Divide the batter evenly among the prepared muffin cups, filling each about two‑thirds full.
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Bake in the preheated oven for 20–25 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the muffins to cool in the pan for about 5 minutes, then transfer to a wire rack to cool completely.
Servings and timing
Servings: Makes 12 muffins
Prep time: ~20 minutes
Baking time: ~20–25 minutes
Total time: ~45 minutes
Variations
• Add chopped walnuts or pecans to the batter for extra texture.
• Swap half the all‑purpose flour for whole wheat flour for a heartier profile.
• Make gluten‑free by using a 1:1 gluten‑free flour blend.
• For a vegan version, use plant‑based milk and swap butter for coconut oil.
Storage/Reheating
Store cooled muffins in an airtight container at room temperature for up to 2–3 days. For longer storage, freeze individually wrapped muffins for up to 2–3 months. To reheat, thaw at room temperature and warm briefly in the oven or microwave before serving.
FAQs
What type of pears work best for these muffins?
Use varieties like Bosc or Anjou that hold their shape when baked and offer a sweet, subtle flavor.
Can I use canned pears instead of fresh?
Yes, you can use canned pears—just drain them well and pat dry before adding to the batter.
How should I dice the pears?
Peel and cut the pears into small, uniform pieces so they distribute evenly and bake consistently.
Can I prepare the batter ahead of time?
Yes, prepare the batter the night before and refrigerate. Stir gently before scooping and baking.
Can I reduce the sugar in this recipe?
You can slightly reduce the brown sugar to suit your taste, though it may affect texture and sweetness.
How do I prevent the muffins from becoming soggy?
Avoid overmixing the batter and ensure pears are well drained before folding in to minimize excess moisture.
Can I add other fruits or spices?
Yes—mix in chopped apples or dried cranberries, and adjust spices like ginger or cardamom to your taste.
What’s the best way to reheat muffins?
Warm them in a 300°F oven for about 5–8 minutes or heat in the microwave for 15–20 seconds.
Are these muffins freezer‑friendly?
Yes—freeze cooled muffins in an airtight container for up to 2–3 months.
Can I make these muffins nut‑free?
Absolutely—just omit any nut add‑ins for a completely nut‑free version.
Conclusion
These spiced pear muffins are a deliciously cozy bake that celebrates the flavors of fall. With a soft crumb, juicy pear chunks, and warm spices, they’re ideal for breakfast, snack time, or sharing with friends and family. Whether you stick to the classic version or try one of the suggested variations, this recipe is a welcoming addition to your baking repertoire.
Spiced Pear Muffins
These Spiced Pear Muffins are soft, moist, and bursting with warm spices and juicy pear chunks. Perfect for a cozy breakfast or snack, they are easy to make and full of comforting flavors.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 12 muffins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/4 tsp ground nutmeg
- 1/4 tsp ground cloves
- 1/2 cup unsalted butter, melted
- 1/2 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 2 cups diced ripe pears (about 2 medium pears, peeled and cored)
Instructions
- Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
- In another bowl, whisk together the melted butter, brown sugar, granulated sugar, eggs, sour cream, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Gently fold in the diced pears.
- Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
- Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
- Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use ripe but firm pears for best texture.
- You can substitute sour cream with Greek yogurt if needed.
- Store muffins in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 14g
- Sodium: 160mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
