Extra Moist Pear Muffins

5 from 5 votes

Extra moist pear muffins, loaded with chunks for fresh pears and pecans. The coconut sprinkled on top is optional but recommended!

Prep Time15

Cook Time20

Total Time35

Course: Dessert

Cuisine: American

Servings: muffins

Calories: 259kcal

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.
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.

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.