Seasonal Spiced Pear Muffins (Print Version)

Moist muffins featuring juicy pears, crunchy walnuts, and warm spices—perfect for cozy moments.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves

→ Wet Ingredients

09 - 2 large eggs
10 - 1/2 cup vegetable oil or melted butter
11 - 1/2 cup whole milk or plant-based milk
12 - 2/3 cup packed light brown sugar
13 - 1 teaspoon pure vanilla extract

→ Fruit & Nuts

14 - 2 medium ripe pears, peeled, cored, and diced (about 1 1/2 cups)
15 - 3/4 cup walnuts, roughly chopped

# Directions:

01 - Preheat the oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves until evenly mixed.
03 - In a separate bowl, whisk eggs, vegetable oil or melted butter, milk, brown sugar, and vanilla extract until smooth and homogenous.
04 - Add the wet ingredients to the dry ingredients, stirring gently until just combined to avoid overmixing.
05 - Fold in the diced pears and chopped walnuts carefully to distribute evenly.
06 - Divide the batter evenly among muffin cups, filling each about three-quarters full to allow room for rising.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The pears stay incredibly juicy inside, creating little pockets of sweetness that surprise you with every bite.
  • You can mix the whole batter in under ten minutes with just two bowls and a whisk.
  • The spice blend is warm but not overwhelming, so even people who claim they dont like spiced things ask for seconds.
  • They taste even better the next day when the flavors have had time to settle together.
02 -
  • Do not overmix the batter once you add the wet to the dry, or youll end up with dense, rubbery muffins instead of tender ones.
  • Make sure your pears are firm enough to dice cleanly, because overripe ones will turn to mush and make the batter too wet.
  • If your baking powder or baking soda is old, the muffins wont rise properly, so check the expiration dates before you start.
03 -
  • Toast your walnuts in a dry skillet for 3 to 4 minutes before chopping them, it deepens the flavor and makes them taste almost buttery.
  • If you want a little crunch on top, sprinkle a few extra walnut pieces and a pinch of coarse sugar over the batter before baking.
  • Use a light hand when folding in the pears and nuts, the less you stir, the fluffier your muffins will be.
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