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Spiced Pear Muffins Recipe
Ash Tyrrell

Spiced Pear Muffins Recipe

I still remember the first time I pulled a batch of these spiced pear muffins out of the oven and my whole kitchen smelled like cinnamon and warm fruit. I make these every year once the weather turns cooler, and they never last more than a day in my house.
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Prep Time 15 minutes
Cook Time 20 minutes
Servings: 12
Ingredients Method Notes

Ingredients
  

  • 1 medium pear peeled and diced small – firm but slightly ripe pears hold their shape best while baking
  • 1/3 cup brown sugar – adds moisture and a light caramel note to the batter
  • 2 eggs room temperature – helps the batter mix smoothly and rise evenly
  • 1/2 cup canola oil or another neutral oil – keeps the muffins soft for days unlike butter
  • 1/2 cup Greek yogurt full fat and unsweetened – this is my trick for extra moist muffins every time
  • 1 1/3 cups self-rising flour – gives the muffins lift without needing extra leavening
  • 1/2 teaspoon ground cinnamon – brings that classic warm fall flavor
  • 1/2 teaspoon ground ginger – adds a subtle spicy kick that pairs so well with pear
  • 1/2 teaspoon allspice – rounds out the spice mix with a hint of clove and nutmeg
  • 1 1/2 tablespoons demerara sugar for topping – gives the tops a crunchy, sparkly finish
  • 1/4 teaspoon ground cinnamon for topping – mix with the sugar for a simple cinnamon crunch

Method
 

  1. I always start by preheating my oven to 350°F and lining my muffin pan with paper liners. If I do not have liners on hand, a light coat of oil works just as well. Getting this step done first means the batter goes straight into the oven once it is ready.
  2. Next, I peel, core, and dice my pear into very small cubes. This part matters more than you would think, because large pear chunks tend to sink to the bottom of the muffins before they finish baking. Small, even pieces distribute much better through the batter.
  3. In a large bowl, I whisk the eggs and brown sugar together for a minute or two until the mixture turns slightly foamy. Then I add the oil and Greek yogurt and whisk again until everything looks smooth and fully combined. This gives the batter its soft, moist base.
  4. In a separate bowl, I combine the self-rising flour with the cinnamon, ginger, and allspice. Mixing the spices into the flour first, rather than adding them straight to the wet mix, helps them spread evenly through the batter instead of clumping in one spot.
  5. I add the flour mixture into the wet ingredients and whisk just until no lumps remain. I try not to overmix here, since too much whisking makes the muffins dense instead of light. Once the batter is smooth, I gently fold in the diced pear with a spatula.
  6. Using an ice cream scoop, I portion the batter evenly into the lined muffin pan. I like to save a few pear pieces to press onto the tops before baking, since it makes the finished muffins look even more appetizing.
  7. I mix the demerara sugar and cinnamon in a small bowl and sprinkle a little over each muffin. This step is optional, but that crunchy sugar top is honestly my favorite part of the whole recipe.
  8. I bake the muffins for about 20 minutes, until they are puffed, golden, and a toothpick comes out clean. Once they are done, I move them to a wire rack and let them cool completely before removing them from the pan.

Notes

  • I always toss my diced pear in a spoonful of flour before folding it in, which helps stop it from sinking to the bottom.
  • I found that using cold pears straight from the fridge keeps the pieces firmer once baked, so I do not let them sit out too long.
  • I like checking my muffins a couple of minutes early, since every oven runs a little differently and I would rather underbake slightly than dry them out.
  • I sometimes swap the Greek yogurt for a spoonful of pear compote when I want a stronger pear flavor throughout.
  • I let my eggs and yogurt come to room temperature before starting, since it helps the batter mix into a smoother texture.