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Soft and fluffy Pear Muffins are the perfect thing to start your day! They’re made with pears, cinnamon and maple syrup, are slightly sweet and a tasty breakfast on-the-go.
Everyone loves pears, right? If you don’t, these pear muffins are a great way to introduce pears into your diet! I mean, fruit-filled baked goods are never a bad idea if you ask me.
I feel like apples tend to get all the love, but pears are delicious too! These muffins combine pears and cinnamon into one fall-flavored breakfast treat that everyone will love.
WHY YOU’LL LOVE THESE MUFFINS
- Pears often don’t get the love they deserve, but these muffins are a great way to use them
- Pear and cinnamon pair (<<see what I did there?) perfectly together
- They’re soft and fluffy, and an awesome grab-and-go breakfast
PEAR MUFFIN INGREDIENTS
All purpose flour: The first time I made this recipe (back in 2014!) I used whole wheat flour, but to be honest, I much prefer all purpose flour in most baked goods. I did test these with gluten free all purpose flour as well and they turned out great.
Coconut sugar: If you don’t have/can’t find coconut sugar, you can use cane sugar instead.
Eggs: Nothing major here, but I do want to note that I did not test these with flax eggs. If you do, please leave a comment so other readers know how they turned out!
Milk: The recipe calls for “milk of choice”, and that’s because you can pretty much use any milk you want. My go-to milks tend to be almond or oat, but soy, coconut or even dairy milk will work in these muffins.
Coconut oil: Always always always use unrefined!
Walnuts: Walnuts tend to mix pretty well in many baked goods, but if you’re looking for a substitution, try sliced almonds or pecans. Or, you can omit the nuts altogether.
HOW TO MAKE PEAR MUFFINS
This recipe follows a pretty standard format, but let’s quickly walk through it.
Start by melting the coconut oil. I always like to do this step first because you don’t want to mix the hot oil with the cold eggs and/or milk. So, if you melt it first thing, it has a little time to cool off before mixing it with the other ingredients. You can melt it either in the microwave for 20-30 seconds (my standard method) or over the stovetop.
Next, combine the dry ingredients (flour, sugar, cinnamon, baking soda, baking powder, salt) together in a large bowl. Then, in a separate bowl, whisk the eggs, milk and syrup together. At this point, the oil should be closer to room temperature, so you can add it in with the wet ingredients, then combine the wet and dry ingredients together in the same bowl.
Stir in the diced pear and walnuts by hand, then distribute the batter into a lined muffin tin. Bake the muffins for 20-25 minutes or until a toothpick comes out clean or with a slight crumb, then remove them and wait for them to cool before consuming.
HOW SHOULD I STORE THESE MUFFINS?
Like many baked goods, these are best when consumed fresh. I recommend storing them in an air-tight container at room temperature for up to 3 days. You can technically consume them past 3 days, they just won’t taste as fresh.
MORE HEALTHY MUFFIN RECIPES
Pear and Cinnamon Muffins
- 2 cups all purpose flour*
- 3/4 cup coconut sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk of choice
- 1/3 cup maple syrup
- 1/4 cup coconut oil melted
- 1 pear chopped
- 1/2 cup chopped walnuts
- Preheat oven to 350°.
- Melt coconut oil and set aside.
- Add flour, sugar, cinnamon, baking powder, baking soda, and salt to a medium bowl and mix together.
- In a separate bowl, whisk eggs, milk and syrup together; then, add coconut oil.
- Combine the wet and dry ingredients, then stir in the pear and walnuts by hand.
- Line a muffin pan with muffin liners and then distribute batter evenly amongst them.
- Place in oven and bake for 20-25 minutes, or until a toothpick comes out clean. Optional: sprinkle muffins with cinnamon sugar before serving. Enjoy!