Light, moist and terribly moreish, these Spiced Pear Muffins will 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, my favourite muffins are the ones made with fresh fruit. Fresh fruit not only gives its unique flavouring, but I’ve also found that in muffins, it adds a level of moisture that I’ve found hard to get from the other ingredients alone. This spiced pear muffins recipe is one of my favourite fruit muffins! I hope you’ll agree!
The season for pears here in the UK 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!
Pears grow well in the UK, but they aren’t as common as the apple tree. Reading around the subject, I think this is probably more to do with there being less knowledge about growing pear trees than for any other reason. The most well known pear grown in the UK is probably the conference pear. There are many more varieties, however.
Pear muffins with cinnamon spice
Anyone who knows me or my blog will know that I do love to bake muffin recipes. My recipes are often oil-based rather than butter or other fat; I just seem to find they stay moist for longer using oil.
Muffins are one of my specialities and I love trying all sorts of flavour combinations, as you’ll see from the recipes here on the blog. A ripe, juicy pear lends itself wonderfully to a muffin recipe. I was thrilled when I tried my first test run of these pear muffins with added spice!
For the spices, I used cinnamon but also a little bit of ground ginger and a good scraping of nutmeg. These warm spices really compliment the flavour of the pear and make for a really sweet treat! You could just as easily however, swap out the pear for apple if you preferred.
Spiced Pear Muffins Recipe
The recipe below serves 12. I’m going to tell you now that you’ll likely want to eat more than one, but that’s still plenty of extras, even after the rest of the family has snaffled one or two each! But don’t worry, because these muffins can be stored. Pop them in an airtight cake tin and they will stay moist and fragrant for around 3 days.
Top tip! When storing the muffins in your container, pop some kitchen towel underneath and on top of them. This will help absorb moisture and help prevent them going soggy, which means they will taste fresher for longer.
I’ve even frozen muffins like these. They need to be completely cool before freezing but you can either wrap them or I’d advise freezing them in that airtight container again, which is also more environmentally friendly than individually wrapping in foil or cling film.
Because you can keep them, these muffins are perfect for lunch boxes, after school snacks or just a little mid morning treat.
- 250 g plain flour
- 3 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon 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
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 the wet ingredients in a large jug, then 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 awaiting 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 until room temperature before squirrelling them away inside a cake tin.