Autumn Pear Muffins

These pear muffins are made with delicious, juicy pears, fresh ginger and crunchy pecans, and come with a hot honey glaze. They are not too sweet, quick and easy to make, perfect for autumnal breakfast or as a snack.

These pear muffins contain a generous amount of pear, which keeps them moist and adds natural sweetness. They contain up to 30% more fruit than similar recipes, and even up to 40% less sugar. Although moist and fruity these muffins are also light and fluffy. They are a delicious way to enjoy seasonal fruit!

My autumnal pear muffins contain chunks of pear as well as grated pear, which helps to distribute the fruit more evenly throughout the batter. I added fresh ginger (along with a small amount of cinnamon) which infused the batter with gentle spice and enhanced the sweet, delicate flavour of the pears (see the full list of ingredients below).

How to prepare pears for muffins

Making muffins with pear involves peeling then cutting most of the fruit into small cubes and coarsely grating the rest. You will need about 2 cups of cubed pear (this is approx. ⅔ of the total amount of fruit). For best results I recommend that you keep these proportions.

Pears usually contain few seeds, and you can just remove them with a knife as you chop the pears (though you don't need to).

TIP: Peel and cut the pears after you've prepared the wet and dry mixtures and are ready to assemble your batter (pears are prone to discoloration and should not be prepared ahead).

Pear muffins ingredients and substitutions

• Pears: use pears that are sweet and ripe but have a firm texture. Overripe, soft pears, or canned pears, are not recommended.
• Ginger: I recommend using fresh ginger, but you can use ground ginger, instead (about 2.5 teaspoons). Alternatively use about 3 tablespoons of finely chopped crystalised ginger (but not stem ginger in syrup).
• Cinnamon.
• Pecans: walnuts can be used instead, although for me they don't work as well as pecans (and are better paired with apples, which are more robust than pears). Pecans have a milder flavour, more suited to delicate pear.
• Flour: I tend to use whole wheat flour in my muffin recipes, but in this case I chose all-purpose (plain). Whole wheat flour has a distinctive flavour which is a little too strong for mild pear (I tested it). White whole wheat flour may be a good alternative (not tested).
• Raising agents: baking powder and bicarbonate of soda.
• Yogurt: helps to create a fluffy texture.
• Milk: loosens the batter.
• Eggs.
• Oil: use any mild tasting oil, such as rapeseed, corn, rice bran, etc.
• Sugar: I recommend using granulated sugar. I tested this recipe using honey, instead, and sadly the texture wasn't quite as fluffy (I suspect maple syrup would produce similar results).

Step-by-step recipe instructions

1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.

2. Prepare dry mixture: Combine the flour, baking powder, bicarbonate of soda and cinnamon and stir thoroughly using a whisk. Stir in the chopped pecans. Set aside.

3. Combine wet ingredients: Whisk together the eggs, oil, yogurt, milk, sugar and ginger until smooth and creamy. Set aside.

4. Prepare pears: Peel the pears and cut ⅔ into small cubes (amount equivalent to about 2 cups). Coarsely grate the remaining pear.

5. Add pear: Stir the grated pear into the wet ingredients and mix the cubed pears with the dry ingredients (making sure it's evenly coated).

6. Assemble batter: Using a large spoon gradually fold the dry mixture into the wet ingredients. Stop stirring as soon as the dry ingredients are no longer visible. The batter will be thick.

7. Bake: Fill the muffin pan with the batter, place in the centre of the oven and bake for 15 minutes, then lower the heat to 375F/190C/170 fan/gas mark 5 and continue baking for another 10 minutes.

8. Cool: Remove the pear muffins from the oven and set aside to cool completely in the pan. Microwave 2-3 teaspoons of honey until very warm/hot and brush the tops of the muffins (while still hot) for added colour (see photo below). This step is optional, but highly recommended.

Serving suggestions

These easy muffins with pears make a delicious breakfast or snack, great with coffee, tea or a glass of milk. I also like them with either cream cheese or cottage cheese for added protein and flavour. If you keep these muffins covered, they'll stay moist and soft, and you won't need to heat them up before serving. They are delicious just as they are:)

Top tips

• Use ripe and sweet pears with a firm texture.
• Do not overstir the batter.
• Add the pear into the batter as soon as you've prepared it (to prevent discoloration).
• Cool your spiced pear muffins in the muffin pan.
• Once cooled completely you can cover your muffins with a kitchen cloth. Refrigerate, covered, after 1 or 2 days.
• Freeze for up to 3 months.

More fall muffin recipes to try next

• Pumpkin Chocolate Muffins
• Buckwheat Apple Muffins
• Sweet Potato Chocolate Muffins

See also these other easy, delicious breakfast recipes!

Recipe

Keep in touch!

If you make this pear muffin recipe I'd love to know how it turned out for you. Let me know in the comments below, thanks:)

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