This easy pear muffins recipe is a keeper! The muffins are loaded with pear chunks and pecans and perfectly spiced with cinnamon, cardamom, and ginger. Pear jam is mixed into the batter, making them extra moist and delicious. I like to sprinkle coconut on top, but it's totally optional!
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I love anything pear-flavored, from this easy pear crumble and this pear pie recipe to a nice pear & arugula goat cheese salad. This extra moist pear muffin recipe is a new favorite. I foresee making them again and again. Especially since we recently planted two pear trees on our property. You know what that means, more pear recipes in the future!
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😍 Why You'll Love This Recipe
- This pear muffins recipe is quick, simple, and doesn't require a mixer!
- If you love the flavors of fall, you'll love this recipe!
- Some of the ingredients can be substituted to suit your preference. For example, swap walnuts for pecans, or leave them out altogether. You can also play around with the spices or add raisins, dried cherries, or Craisins.
- This recipe makes 18 pear muffins. You can freeze some for later, or share them with your family and friends!
🔖 Ingredients & Substitutions
- Pears: Choose from your favorite pear variety. Anjou pears, Bartlett pears, or Bosc pears are all great options. Just make sure they're ripe and juicy. You can substitute 1 cup canned pears if needed.
- Pear Jam: I make my own pear jam, so I always have some on hand. If you can't find pear jam, you can grind fresh pear to equal 1 cup.
- Flour: All-purpose flour
- Sugar: Granulated sugar, brown sugar may be substituted.
- Oil: Choose from vegetable oil, avocado oil, melted coconut oil, or even butter.
- Milk: I use whole milk, but you can substitute other milk options.
- Spices: Ground cinnamon, ground cardamom, nutmeg (freshly ground), and ginger powder. A pinch of cloves would also be a great addition.
- Coconut: Unsweetened shredded or flaked coconut can be left out if you don't like coconut, or mixed into the batter.
*A full list of ingredients can be found in the recipe card at the bottom of this post.
🍐 How to Make Extra Moist Pear Muffins
Preheat oven to 325℉
In a medium bowl, whisk dry ingredients (flour, sugar, baking soda, baking powder, salt, and spices) until combined.
Place pecans in a ziplock bag and pound with a mallet until crushed. Fold pecans into dry ingredients.
In a small bowl, whisk eggs, then mix with the remaining wet ingredients (oil, milk, vanilla extract, pear jam, and chopped pear).
Using a rubber spatula, fold wet ingredients into dry ingredients until the mixture is incorporated. Pour batter into greased muffin tins. If you prefer, you can line muffin cups with paper cups instead.
Pro Tip: I like to use a ¼ cup of batter for each muffin. This helps to evenly divide the batter into 18 muffins.
Sprinkle the tops of the muffins with coconut, then bake for 20 minutes or until the pear muffins are golden brown and a toothpick inserted in the center comes out clean.
Cool muffins for approximately 10 minutes before removing them from the muffin pan, then continue to cool on wire rack.
Looking for more pear recipes? These poached pears with orange and saffron are a new favorite!
👩🏼🍳 Pro Tips
- Using paper liners will make the muffins easier to remove from the muffin pan. This rubber spatula is a great alternative! It's small enough to slip between the muffins and the pan and helps to slide them out without any issues. Wipe splattered batter off the pan with a damp paper towel before baking the muffins. Baked-on batter is much harder to remove.
- These muffins freeze well up to three months or store in a ziplock bag at room temperature for 3 days; otherwise, refrigerate.
- To freeze these pear muffins, first, make sure they're completely cool. Next, place them in a freezer bag and squeeze the air out. Mark with the date and consume within 3 months.
🧁 More Muffin Recipes
If you enjoy these pear muffins, check out these other great recipes!
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📖 Recipe
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Ingredients
Equipment
Method
- Preheat oven to 325℉
- In a medium bowl, whisk dry ingredients (flour, sugar, baking soda, baking powder, salt, and spices) until combined.
- In a small bowl, whisk eggs, then mix with the remaining wet ingredients (oil, milk, vanilla extract, pear jam, and chopped pear).
- Using a rubber spatula, fold wet ingredients into dry ingredients until the mixture is incorporated. Pour batter into greased muffin tins. If you prefer, you can line muffin cups with paper cups instead.
- Sprinkle the tops of the muffins with coconut, then bake for 20 minutes or until the pear muffins are golden brown and a toothpick inserted in the center comes out clean.
- Cool muffins for approximately 10 minutes before removing them from the muffin pan, then continue to cool on wire rack.
Nutrition
Notes
- I like to use a ¼ cup of batter for each muffin. This helps to evenly divide the batter into 18 muffins.
- Using paper liners will make the muffins easier to remove from the muffin pan. This rubber spatula is a great alternative! It's small enough to slip between the muffins and the pan and helps to slide them out without any issues.
- Wipe splattered batter off of the pan with a damp paper towel before baking the muffins. Baked-on batter is much harder to remove.
- These muffins freeze well up to three months or store in a ziplock bag at room temperature for 3 days, otherwise refrigerate.
- To freeze these pear muffins, first, make sure they're completely cool. Next, place them in a freezer bag, and squeeze the air out. Mark with the date and consume within 3 months.
Kim says
Hilda made these pear muffins for us and I'll tell you they were delicious. Very moist and the coconut gave them a little extra flavor. you will love them.
Hilda Sterner says
Thank you, Kim! I'm glad you liked them and appreciate the review! 😘