These Spiced Pear Muffins are light, moist and so very moreish! They’ll stay fresh for a good few days (if of course, they last that long!)
Although I am rather partial to a chocolate muffin or two, I think my favourite muffins are the ones made with fruit.
Fresh fruit not only gives its unique flavouring.
But I’ve also found that it adds a level of moisture to a muffin that is hard to otherwise reach.
And this spiced pear muffin recipe is one of my favourite fruit muffins recipe. I hope you’ll love it too!
The season for pears here in the UK officially starts in September and finishes at the end of October.
Although there are varieties which you can successfully harvest for longer than this.
I think this is probably why I associate pears with autumnal dishes.
Which to me means warm spices and, of course, baking!
As with all muffin recipes, you want to mix up your wet ingredients and your dry ingredients separately.
I use a large mixing bowl for the dry (think flour, baking powder, sugar, salt etc).
And I use a glass jug for the wet ingredients.
The wet then gets poured into the dry and mixed just until no dry ingredients are showing. It’s important not to overmix at this stage!
You can then scoop the mixture into your waiting muffin cases.
I like to use two soup spoons for this job.
They hold just the right amount of muffin batter to make it really quick and easy.
And finally, as walnut goes so well with pears, I like to top each of my muffins with half a walnut.
This bit is entirely optional though, so feel free to leave them out if you have nut allergies to consider.
I promise your pear muffins will still taste wonderful if you don’t use them!
Not sure the image above captures just how moist and delicious these muffins are inside.
Until you bake your own batch, you’ll have to take my word for it. They are really, really good!
How Should I Store Fresh Muffins?
Once they are out of the oven, remove them from the muffin tin.
Place each muffin onto a cooling rack and leave until they’ve reached room temperature.
Then place them inside an airtight tin or tub. Because of the fruit content, they’ll stay moist for several days (sorry I can’t be more accurate, but muffins don’t tend to last long in this house!)
Can I Freeze Muffins?
Yes, absolutely! Once cool, pop them into the freezer.
Ideally, freeze them loose, then bag them up when they are frozen solid. This will help them keep their shape.
If you do this, please remember to place them all into a freezer bag within a day or two! If you leave them loose in your freezer for longer, they’ll be more prone to freezer burn or picking up weird smells/flavours from the other foods in your freezer.
They’ll also likely make a mess!
Pear muffins with cinnamon spice
In the following recipe, I used cinnamon but also added a little bit of ground ginger and a good scraping of nutmeg too.
These warm spices really compliment the flavour of the pear and make for a really sweet treat!
You could also swap out the pear for apple if you prefer.
Spiced Pear Muffins Recipe
If you give this recipe a try, I’d love to know what you think! Feel free to drop a comment below, send me an email, or tag me in any pics you share on social media. I love seeing my recipes being made around the world and try to share all those that I see! You can find me pretty much everywhere as @hedgecomber.
Enjoy! ;)
- 250 g plain flour
- 3 tsp baking powder
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ground ginger
- nutmeg a good scraping
- 80 g sugar
- 1 egg beaten
- 150 ml milk or water
- 90 ml vegetable oil
- 180 g fresh pear chopped
- 12 walnut halves - optional
Preheat the oven to 190c/375f/gas 5.
Line a muffin tray with paper or silicon muffin cases. If you are using a cupcake tray & cases, this mix will make more than 12 and they'll need less cooking time.
- Sift the dry ingredients into a large bowl.
Mix all of the wet ingredients together in a large jug.
When the oven is at temperature, pour the wet into the dry and mix gently but quickly just until there are no traces of flour left.
Spoon the mixture into the waiting cases and bake for 20-25 minutes, or until the tops are golden brown and spring back when pressed.
Carefully remove the muffins from the tray and pop on a cooling rack.
Once cool move to an airtight tin ro the freezer to store.
Julie's Family Kitchen says
Janie, these muffins look delish. I’ll definitely have to make some for me and the kiddies.
Jane Sarchet says
Thanks Julie, I hope you all love them!
Janie x
Vohn's Vittles says
You had me at spiced and pear Janie and then you added “muffins”! These look and sound delicious. Definitely making these when my farm shop has pears again. Thanks for the recipe.
Jane Sarchet says
You are more than welcome Vohn, hope you enjoy them!
Janie x
PS have your egg cups turned up yet? :)
Jen @ Blue Kitchen Bakes says
Pear and spices are so good together, I’d be very happy with one of these in my lunch box :)
Jane Sarchet says
Hey Jen, thanks for stopping by and thanks for your lovely comment too :)
Janie x
Sarah Maison Cupcake says
Mmm they’re good, I don’t think I’ve made any muffins for a very long time and you’ve inspired me :-D
Jane Sarchet says
Muffinspiration. Hmm, that sounds so wrong :D
Janie x
Kirsten Lauridsen says
Hi Jane,
these muffins looks great :-) I must them out – Kirsten
Jane Sarchet says
Hope you enjoy them Kirsten!
Janie x
Lucy @BakingQueen74 says
what a lovely winter warmer in muffin form! Need to try these soon x
Jane Sarchet says
Do let me know what you think if you give them a bash Lucy ;)
Janie x
Janice says
Mmm muffins, this is a lovely flavour combination, Janie
Jane Sarchet says
Thanks Janice :)
Janie x
Lizzy (Good Things) says
Hi Janie… your muffins sound gorgeous! I love pears and they are featuring often in my baking and cooking of late. Lovely recipe, saving for later xox
Jane Sarchet says
They are really versatile aren’t they Lizzy, and the best bit is that they add so much moisture to a bake.
Janie x
Camilla @FabFood4All says
Just my kind of muffin, it always seems wrong when there isn’t any fruit in one and I love the combination of spices in these – thanks for sharing:-)
Jane Sarchet says
Aww, thanks Camilla :)
Janie x
Karen says
Delectable little treats Janie! Karen
Jane Sarchet says
;)
Kate - gluten free alchemist says
I love muffins with fruit in them. They always make a yummy breakfast. These look delicious!
Jane Sarchet says
Thanks Kate!
Janie x
Heidi Roberts says
I love gaining new muffin recipes – will have to try these next weekend!
Jane Sarchet says
Hope you enjoy them Heidi :)
Janie x
Bintu @ Recipes From A Pantry says
I like pear, I like muffins so I am in foodie love her Janie.
Jane Sarchet says
:)
Helen @ Fuss Free Flavours says
I love muffins made like this with oil rather than fat, it is a regular Saturday breakfast, so fast to whip up in the morning.
Lovely flavours
Jane Sarchet says
Absolutely, I know I can knock out a batch in 30 minutes from start to finish. It’s great when friends visit unexpectedly, and always impresses!
Janie x
jess says
I did these today but I changed the recipe a bit. I did apple muffins instead of pear because I only had apples in and I whole-wheat flour and a bit of sweet rice flour which made it really spongy and had the texture of malt loaf, it was DELICIOUS!
Jane Sarchet says
TUM! Good job Jess :) In my opinion, recipes are only ever a starting point so well done for pimping them to your taste and what you had in your cupboards!
Janie x
PS thank you for taking the time to leave a comment ;)
Alexandra says
I made these yesterday and took some to the office. My team couldn’t believe they were home made and devoured them. Brilliant flavours. I will be scouring your website for more recipes from now on. Thank you!
Jane Sarchet says
Aww, that’s just officially made my day Alexandra (great name btw, that’s my middle name!)
Thanks so much for taking the time to leave such a lovely comment :)
Merry Xmas!
Jane x
Nicole says
Really yummy! I had to add more milk than recipe stated as the batter seemed much too dry. I probably added 1 cup of milk in total. I also added a bit of extra pear and nutmeg about 1/4tsp. Baked for 23 minutes and they came out perfectly! Definitely for making again and again.
Jane Sarchet says
So glad you enjoyed them Nicole! When I’m using fresh fruit that contains a lot of water (like appless or pears) the batter can look a little bit dry as the fruit lets out juices as it bakes. That said, glad yours tasted great!
Jane x
Matias says
HELLO! I was wondering if I could replace the flour for oat flour or whole wheat flour, maybe a mix of them? Thanks!
A says
These came out lovely! Knocked up a batch very quickly using a slightly unripe pear so the flavour was really subtle but delicious all the same. (Also used 225g brown self-raising flour with 1 tsp baking powder.) Excellent recipe, highly recommend! Thanks Janie.
Jane Sarchet says
That’s great to hear, I’m so glad you enjoyed them!
Janie x