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A muffin with oatmeal topping on a cooling rack with fresh pears in the back.
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Pear Muffins Recipe

Pear Muffins with Cinnamon and Oatmeal Topping are out of this world! I love making these muffins with fresh, overripe pears but canned pears are also a great option! The spiced muffins are perfect for breakfast, snacks, or dessert!
Course Bread, Breakfast
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 24 Muffins
Calories 274kcal
Author Amy

Ingredients

To Make the Pear Muffins:

  • 4 cups pear puree See note below
  • 1 teaspoon lemon juice
  • 3/4 cups oil
  • 1 cups sugar
  • 1/2 cups brown sugar
  • 4 eggs
  • 1 teaspoon vanilla
  • 3 3/4 cups flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 1/2 teaspoon salt
  • 1 Tablespoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon allspice
  • 1 cup walnuts optional

Oatmeal Topping:

  • 1/2 cup quick oats
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 cup butter cold

Instructions

  • Preheat oven to 350 degrees.
  • Puree pears. Add lemon juice to pears. Set aside.
  • Mix oil, white sugar, brown sugar, eggs, and vanilla.
  • Stir in pureed pears.
  • In a separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
  • Add dry ingredients to wet ingredients. Mix only until combined. Stir in walnuts if desired.
  • Scoop into muffin tins.
  • In a food processor mix topping ingredients together. If you don't have a food processor cut butter in using two knives or with a pastry cutter.
  • Sprinkle topping mixture over muffins.
  • Bake for 18-20 minutes. Muffins are done when they spring back when they're lightly touched. Cool in muffin tins for 5 minutes, then move to a wire cooling rack.

Notes

Pears:
  • It takes about 8 pears to make 4 cups of puree. The exact number will vary depending on the size of the pears.
  • Fresh - wash and core (peel if you want) and puree in a blender until smooth.
  • Canned - drain, puree in a blender.
To make a loaf:
  • This recipe makes 2 loaves.
  • Bake for 50-55 minutes. Cool for about 5 minutes in the bread pan then finish cooling on a wire rack.

Nutrition

Serving: 1Muffin | Calories: 274kcal | Carbohydrates: 36g | Protein: 4g | Fat: 13g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 256mg | Potassium: 102mg | Fiber: 2g | Sugar: 18g | Vitamin A: 108IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg