Pear Muffins

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Pear Muffins

Pear Muffins for an Interesting Brunch

You’ve probably had just about every kind of muffin, from chocolate chip to zucchini, but one of my very favorites, by far, are Pear Muffins.  I was given so many pears this fall that it made making these delicious muffins easy and now I have a freezer shelf full just waiting for days when I want a muffin for breakfast.  If you have a jumbo muffin tin, Pear Muffins are perfect to fill those cups.  They will have lofty tops and look like you just bought them from the corner bakery!  I even sprinkle them with coarse raw sugar or sometimes some streusel topping for the perfect Pear Muffins.

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Simple Ingredients for Extraordinary Pear Muffins

The basic ingredients are the same as any muffin.  Flour, eggs, sugar, and oil form the basis of Pear Muffins.  Extra baking powder makes the Pear Muffins rise high, giving them that corner bakery look and texture.  Buttermilk adds to the fluffy crumb of the muffin.  I use a buttermilk powder that I find in the baking section of my favorite grocery store.  Four tablespoons of powder equals one cup of buttermilk.  To thin the batter back out, I use the same amount of regular milk as was called for the buttermilk.  It gives the Pear Muffins a wonderful flavor and texture that you will absolutely love.

Pear Muffins

Pear Muffins


  • 3 C flour
  • 4 t baking powder
  • 2 eggs
  • 1 C sugar
  • 4 T buttermilk powder
  • 1 C milk
  • ½ C oil (I use a light olive oil)
  • 1 t vanilla extract
  • 1 C pears, peeled,cored, and chopped finely
  • 1 t ground cinnamon
  • ½ t ground cloves


  1. Heat oven to 425 degrees F. Place liners in muffin tins. Set aside.
  2. In a bowl, mix the flour and baking powder. Set aside.
  3. Place the eggs in the bowl of a mixer and mix until smooth and creamy.
  4. Add the sugar and buttermilk powder. Mix until smooth.
  5. Add the milk, oil, and vanilla extract.
  6. Slowly add the flour mixture and mix until completely incorporated.
  7. Add the pears, cinnamon, and cloves, mixing until well mixed.
  8. Fill muffin tins to within ¼ inch of the top.
  9. Bake 5 minutes. Reduce heat to 375 degrees F. Bake an additional 25 minutes, until a toothpick inserted in the center comes out clean.
  10. Makes about 7-8 jumbo muffins.

Making Up Extra Pear Muffins

I make up batches of Pear Muffins when I have fresh, juicy pears, then I let them cool completely and freeze them for later.  You can take out one or many, and thaw them on the counter, in the oven, or in the microwave for a fast, delicious, homemade breakfast or brunch.  They travel well, and work fantastically on a breakfast buffet, especially around the holidays.  So make up a batch or three of Pear Muffins and keep them in the freezer for when you need them!

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