Name: Spiced Pear Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 3/4 cups all-purpose flour; 1/2 cup brown sugar, packed; 1/4 cup granulated sugar; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 2 large eggs; 1/3 cup vegetable oil; 1/2 cup plain yogurt or sour cream; 1 teaspoon vanilla extract; 1 1/2 cups peeled and finely chopped ripe pears (about 2 medium pears); Optional: 1/2 cup chopped walnuts or pecans

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Moist and warmly spiced, these spiced pear muffins are a comforting treat I love baking when the air turns crisp. Packed with ripe, juicy pears and cozy spices like cinnamon and nutmeg, they’re the kind of homemade goodness I enjoy with a hot drink on chilly mornings or slow afternoons.

Spiced Pear Muffins

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 ¾ cups all-purpose flour

½ cup brown sugar, packed

¼ cup granulated sugar

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

2 large eggs

⅓ cup vegetable oil

½ cup plain yogurt or sour cream

1 teaspoon vanilla extract

1 ½ cups peeled and finely chopped ripe pears (about 2 medium pears)

Optional: ½ cup chopped walnuts or pecans

Directions

I start by preheating the oven to 375°F (190°C) and lining a muffin tin with paper liners or lightly greasing it.

In a large bowl, I whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.

In a separate bowl, I combine the eggs, oil, yogurt (or sour cream), and vanilla until smooth.

I pour the wet mixture into the dry and gently stir it just until everything is combined—I’m careful not to overmix.

Then, I fold in the chopped pears and nuts if I’m using them.

I divide the batter evenly among the muffin cups, filling each about three-quarters full.

The muffins bake for 18–22 minutes, until a toothpick inserted into the center comes out clean.

I let them cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes 12 muffins.

Prep time: 15 minutes

Cook time: 20 minutes

Total time: 35 minutes

Each muffin has approximately 210 kcal.

Variations

I sometimes swap the pears for apples if I have those on hand—they work beautifully with the same spice mix.

For a lighter version, I use Greek yogurt and reduce the sugar slightly.

If I want extra indulgence, I add a crumb topping or a maple glaze drizzle.

I occasionally mix in dried cranberries or raisins for a little extra chew and tartness.

Using whole wheat flour for half the flour gives these muffins a heartier texture and a bit more fiber.

Storage/Reheating

Once cooled, I store these muffins in an airtight container at room temperature for up to 3 days. If I need to keep them longer, I refrigerate them for up to a week or freeze them for up to 3 months. When I want to enjoy one, I just reheat it in the microwave for about 15–20 seconds for that fresh-baked warmth.

FAQs

How do I know when the muffins are done?

I check by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, they’re ready.

Can I make these muffins dairy-free?

Yes, I use a dairy-free yogurt alternative and make sure to use oil instead of butter for a completely dairy-free version.

Do I need to peel the pears?

I usually peel them because it creates a smoother texture, but if the skin is thin and tender, I sometimes leave it on for added fiber.

Can I make the batter ahead of time?

I don’t recommend letting the batter sit too long, as the baking powder can lose its effectiveness. Instead, I prep the dry and wet ingredients separately and combine just before baking.

What type of pears work best?

I like using ripe but firm pears like Bartlett or Bosc. They hold their shape well and add plenty of moisture and flavor.

Conclusion

These spiced pear muffins bring the best of cozy baking into my kitchen—sweet, moist, and warmly spiced with cinnamon and nutmeg. Whether I’m enjoying them fresh from the oven or pulling one from the freezer on a busy morning, they never disappoint. It’s the kind of recipe I come back to every fall, and I know I’ll keep baking it year after year.

📖 Recipe:

Spiced Pear Muffins

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Author: Cheryl
Total Time: 35 minutes
Yield: 12 muffins
Diet: Vegetarian

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Description

Moist and warmly spiced, these spiced pear muffins are a cozy, autumn-inspired treat made with ripe pears, cinnamon, and nutmeg. They’re easy to prepare in one bowl and perfect for breakfast, snacks, or chilly afternoons.

Instructions

Preheat the oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
In a large bowl, whisk together the flour, brown sugar, granulated sugar, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a separate bowl, combine the eggs, vegetable oil, yogurt (or sour cream), and vanilla extract until smooth.
Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix.
Fold in the chopped pears and optional nuts.
Divide the batter evenly among the muffin cups, filling each about ¾ full.
Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.