These Spiced Pear Muffins are wonderfully tender, paired beautifully with simple, warm spices and make for a really easy breakfast treat. These pear muffins are SO GOOD and only require one bowl and come together rather quickly. Tender pear pieces are studded throughout the muffins and will become your new favorite, go-to muffin. Delicious, straightforward spiced pear muffins that will fill your house with mouthwatering smells.
I must confess, muffins are a big deal in my house. I am always thinking of new combinations, finding flavor inspirations and scheming up new recipes. Muffins make for a lovely, easy breakfast that satisfy everyone in the house.
These Spiced Pear Muffins are another inspired winter flavor combination. While they are baking, they will make the house smell divine! Warm spices such as, cinnamon, cardamom and allspice come together to form a tender, buttermilk filled muffin with both all purpose and whole wheat flour. The pear muffins are perfect straight from the oven, slathered with butter and paired with a cup of steaming coffee.
Gather your ingredients
- all-purpose flour
- whole wheat flour
- light brown sugar
- baking powder
- unsalted butter
- vanilla extract
- large eggs
- semi ripe pears
Let’s make the Spiced Pear Muffins!
The process is incredibly simple and really only requires one bowl. Now that’s what I call an easy recipe! Plus, they only take about 20 minutes to bake! So you have pear muffins in less than 30 minutes to eat.
Whisk all your dry ingredients together, including the lovely spices. I chose to go with a simple combination of cinnamon, cardamom and allspice. But you could totally play around with your favorite spices. I think just about anything would go well.
After whisking together your dry ingredients, whisk together all the wet ingredients in large glass measuring cup. Be sure to melt the butter beforehand to allow it to cool for a few minutes so it doesn’t cook your eggs accidentally when you mix them together. Now, chop your pear slices.
In the bowl with the dry ingredients, stir/fold in the mixed wet ingredients until it’s nice and combined, and no flour streaks remain. Then fold in your chopped pears.
I like to use a large cookie scoop to fill my muffin tins, but you can use a large spoon if you prefer. I also prefer to just grease my muffin tins instead of lining them with paper liners, but again, that’s also personal preference.
Bake the muffins until they are golden brown and a toothpick inserted in the center comes out with a few clinging crumbs. Slather with butter, straight from the oven and serve with a big ol’ cup of steaming coffee or tea. Fabulous! I have made these spiced pear muffins several times in the last few weeks because they are SO GOOD!
Notes & tidbits
*You do not have to purchase buttermilk to make these muffins. Simply pour 1 tablespoon of lemon juice into a measuring cup then fill the rest with the necessary milk. Let sit for 5 minutes and viola! You have buttermilk substitute.
I first made these muffins with supppperr ripe pears and they were a bit of a disaster- overly moist! So, grab some pears that are still mostly firm and just a little soft.
- 2 1/2 cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup light brown sugar
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cardamom
- 3/4 teaspoon allspice
- 8 Tablespoons unsalted butter, melted and cooled
- 1 1/2 cups buttermilk
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
- 3 mostly firm pears, chopped into pieces
- Preheat the oven to 375ºF. Line or grease two muffin pans. Set aside.
- In a large bowl, whisk together the flours, brown sugar, baking powder, salt, cinnamon, cardamom and allspice.
- In a large glass measuring cup whisk together the melted butter, buttermilk, vanilla extract and eggs. Pour into the dry mixture and stir with a rubber spatula until combined and no dry streaks remain. Fold in the pear pieces.
- Scoop the batter into the prepared muffin tins, filling about 2/3 full. Place in the preheated oven and bake for about 20 minutes, or until golden brown and a toothpick inserted into the center comes out with a few clinging crumbs. Let cool for a few minutes, serve warm.
Store any leftovers well wrapped in the refrigerator up to 4 days.
Nutrition Information:Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 168
Nutritional information is only an estimate.