Pear and Cinnamon Muffins
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Soft and fluffy Pear Muffins are the perfect thing to start your day! They’re made with pears, cinnamon and maple syrup, are slightly sweet and a tasty breakfast on-the-go.
Everyone loves pears, right? If you don’t, these pear muffins are a great way to introduce pears into your diet! I mean, fruit-filled baked goods are never a bad idea if you ask me.
I feel like apples tend to get all the love, but pears are delicious too! These muffins combine pears and cinnamon into one fall-flavored breakfast treat that everyone will love.
WHY YOU’LL LOVE THESE MUFFINS
- Pears often don’t get the love they deserve, but these muffins are a great way to use them
- Pear and cinnamon pair (<<see what I did there?) perfectly together
- They’re soft and fluffy, and an awesome grab-and-go breakfast
PEAR MUFFIN INGREDIENTS
All purpose flour: The first time I made this recipe (back in 2014!) I used whole wheat flour, but to be honest, I much prefer all purpose flour in most baked goods. I did test these with gluten free all purpose flour as well and they turned out great.
Coconut sugar: If you don’t have/can’t find coconut sugar, you can use cane sugar instead.
Eggs: Nothing major here, but I do want to note that I did not test these with flax eggs. If you do, please leave a comment so other readers know how they turned out!
Milk: The recipe calls for “milk of choice”, and that’s because you can pretty much use any milk you want. My go-to milks tend to be almond or oat, but soy, coconut or even dairy milk will work in these muffins.
Coconut oil: Always always always use unrefined!
Walnuts: Walnuts tend to mix pretty well in many baked goods, but if you’re looking for a substitution, try sliced almonds or pecans. Or, you can omit the nuts altogether.
HOW TO MAKE PEAR MUFFINS
This recipe follows a pretty standard format, but let’s quickly walk through it.
Start by melting the coconut oil. I always like to do this step first because you don’t want to mix the hot oil with the cold eggs and/or milk. So, if you melt it first thing, it has a little time to cool off before mixing it with the other ingredients. You can melt it either in the microwave for 20-30 seconds (my standard method) or over the stovetop.
Next, combine the dry ingredients (flour, sugar, cinnamon, baking soda, baking powder, salt) together in a large bowl. Then, in a separate bowl, whisk the eggs, milk and syrup together. At this point, the oil should be closer to room temperature, so you can add it in with the wet ingredients, then combine the wet and dry ingredients together in the same bowl.
Stir in the diced pear and walnuts by hand, then distribute the batter into a lined muffin tin. Bake the muffins for 20-25 minutes or until a toothpick comes out clean or with a slight crumb, then remove them and wait for them to cool before consuming.
HOW SHOULD I STORE THESE MUFFINS?
Like many baked goods, these are best when consumed fresh. I recommend storing them in an air-tight container at room temperature for up to 3 days. You can technically consume them past 3 days, they just won’t taste as fresh.
MORE HEALTHY MUFFIN RECIPES
Pear and Cinnamon Muffins
Ingredients
- 2 cups all purpose flour*
- 3/4 cup coconut sugar
- 2 tsp cinnamon
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2 eggs
- 1/2 cup milk of choice
- 1/3 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 pear, chopped
- 1/2 cup chopped walnuts
Instructions
- Preheat oven to 350°.
- Melt coconut oil and set aside.
- Add flour, sugar, cinnamon, baking powder, baking soda, and salt to a medium bowl and mix together.
- In a separate bowl, whisk eggs, milk and syrup together; then, add coconut oil.
- Combine the wet and dry ingredients, then stir in the pear and walnuts by hand.
- Line a muffin pan with muffin liners and then distribute batter evenly amongst them.
- Place in oven and bake for 20-25 minutes, or until a toothpick comes out clean. Optional: sprinkle muffins with cinnamon sugar before serving. Enjoy!
Notes
Nutrition
I love how versatile this is.
these are so perfect for fall! I love pears!
Do Asian Pears count?! Eating one right now 🙂 And last weekend I cannot for the life of me remember what I did…Okay wait I just checked Instagram. Apparently I was at my friend’s cottage for the weekend!
pears are too mushy.
In other news….there is this new show being advertised. it’s called DATING NAKED lol!
I love pears! I haven’t bought them in a while, though, so I’m officially inspired to get on that. As soon as I’m home again and have a kitchen, that is!
Yum yum yum! I love pears so much more than apples, but I find it so much harder to find a good pear than a good apple… does that make sense? This recipe is a great alternative take on a classic fall recipe!
Hahaha yeah I definitely have sympathy for pears – who LOVES them? I mean, people like them and tolerate them, but how often are they someone’s craving or called for in a recipe? Not often haha. This is such a unique recipe! I’m used to clicking on blogs and seeing so much pumpkin but this is a really awesome alternative! thanks 🙂
Thank you!
I LOVE pears. I may have gone a little crazy with the free samples at the farmers market over the weekend. I spent my weekend in the big city (Calgary) hanging out & eating with my friend. Good times!
I just got back into town 2 hrs ago, hahahaha.