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Top down view of pear muffins in white paper cases and halved pear.
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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.
Course Breakfast, Snack
Cuisine vegetarian
Prep Time 13 minutes
Cook Time 25 minutes
Total Time 38 minutes
Servings 12 muffins
Calories 218kcal
Author Monika Dabrowski

Equipment

  • 12-hole muffin pan
  • 2 mixing bowls
  • Whisk
  • Peeler
  • Grater

Ingredients

  • 13.4 ounces pears 2 large or 3 med. pears, see Instructions
  • 4 teaspoons fresh ginger finely grated
  • ½ cup yogurt at room temperature
  • 4 tablespoons milk at room temperature
  • ⅓ cup oil mild tasting
  • 2 large eggs at room temperature
  • ⅓ cup+1tbsp granulated sugar
  • 2 cups all-purpose/plain flour
  • 1½ teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • 1 teaspoon cinnamon
  • ½ cup pecans chopped
  • 2-3 teaspoons *honey optional, see Instructions
US Customary - Metric

Instructions

  • 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.
  • 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.
  • Combine wet ingredients: Whisk together the eggs, oil, yogurt, milk, sugar and ginger until smooth and creamy. Set aside.
  • Prepare pears: Peel the pears and cut ⅔ into small cubes (amount equivalent to about 2 cups). Coarsely grate the remaining pear.
  • 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).
  • 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.
  • 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.
  • Cool: Remove 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.

Notes

  • 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 pear ginger 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.

Nutrition

Serving: 1muffin | Calories: 218kcal | Carbohydrates: 28g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 28mg | Sodium: 66mg | Potassium: 172mg | Fiber: 2g | Sugar: 10g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 1mg