Spiced Pear Muffins – Warm, Fragrant, and Perfectly Moist
Soft, tender, and bursting with juicy pears, these muffins are infused with warm spices that make every bite feel like a hug. They’re the perfect grab-and-go breakfast, afternoon snack, or sweet treat with a cup of tea.
Muffins are the kind of baked good that bridge the gap between comfort and convenience—you can make a batch in under an hour, and they’re equally welcome at a family breakfast or tucked into a lunchbox.
When pears are in season, they bring a natural sweetness and moist texture that takes muffins to the next level. Add cinnamon, nutmeg, and ginger, and suddenly you’ve got a treat that tastes like autumn in a wrapper.
These spiced pear muffins are inspired by the tradition of baking with orchard fruits in cooler months, when the warmth of spices balances the crispness of pears. They’re wholesome, lightly sweet, and versatile—delicious plain, with a sprinkle of sugar on top, or drizzled with glaze for a dessert-style twist.
Why You’ll Love This Recipe
- Moist & Flavorful – pears add natural sweetness and keep muffins tender.
- Perfectly Spiced – warm cinnamon, nutmeg, and ginger give cozy bakery vibes.
- Simple Ingredients – made with pantry staples plus fresh fruit.
- Freezer-Friendly – bake ahead and store for busy mornings.
Spiced Pear Muffins
Ingredients
- Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1½ teaspoons ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 large eggs
- ½ cup vegetable oil or melted butter
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- ½ cup plain Greek yogurt or sour cream
- 2 medium ripe pears peeled, cored, and finely diced (about 1½ cups)
- Optional Topping
- 2 tablespoons coarse sugar or brown sugar for sprinkling
Instructions
- Step-by-Step Instructions
- Preheat oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or grease lightly.
- Mix dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg.
- Prepare wet ingredients – In a large bowl, whisk eggs, oil, brown sugar, granulated sugar, and vanilla until smooth. Stir in yogurt.
- Combine wet & dry – Gently fold dry ingredients into the wet mixture until just combined (do not overmix).
- Add pears – Fold in diced pears, making sure they’re evenly distributed.
- Fill muffin tin – Divide batter evenly among the cups, filling each about ¾ full. Sprinkle with coarse sugar if desired.
- Bake – Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean. Muffins should be golden and fragrant.
- Cool & serve – Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or at room temperature.
Pro Tips & Variations
- Use firm, ripe pears – softer pears may make the muffins too wet.
- Add crunch – fold in chopped walnuts or pecans for texture.
- Make it dairy-free – use plant-based yogurt or applesauce instead of Greek yogurt.
- Extra spice – add cardamom or cloves for deeper warmth.
- Freezing – wrap muffins individually and freeze for up to 2 months; thaw at room temperature or warm in the oven.
Serving Suggestions
- Pair with chai tea or spiced coffee for the ultimate cozy treat.
- Serve warm with a pat of butter or drizzle of honey.
- Dress them up with a simple glaze (powdered sugar + milk) for dessert-style muffins.
Frequently Asked Questions
Can I leave the pear skins on?
Yes—leaving skins on adds fiber and a rustic look, though the texture will be slightly different.
Can I use whole wheat flour?
Yes—swap up to 1 cup of the all-purpose flour with whole wheat for a heartier muffin.
How long do they last?
Store in an airtight container at room temperature for 2–3 days, or refrigerate for up to 5 days.
