Pear muffins are the perfect recipe for using up overripe pears! They have warm and cozy cinnamon spices and are topped with a crunchy oatmeal streusel topping! We love them for breakfast, snacks, and dessert!
Make extra muffins when pears are in season and freeze them for later. Or, use canned pears to enjoy fresh-baked muffins all throughout the year!
Every time I go to the fruit stand I get a little overly ambitious and buy way too much fresh fruit. Don’t get me wrong we love eating it straight from the fruit box. But, fresh pears always get away from us and I’m looking for a way to use them up.
These muffins are the answer!
WHY THIS RECIPE WORKS:
- Quick & Easy! These pear muffins are made with pear sauce which happens to be much faster to make than chopping pears.
- Fresh or canned pears are both great options.
- Freezable! These muffins can be frozen for up to 3 months. Although, we’ve left them in the freezer longer and they were still good!
The list is a little bit longer, but don’t worry! They’re all simple ingredients most bakers will already have on hand.
- Pears: I like fresh best, but canned will work too. I typically use Bartlett pears. It takes about 8 pears to make 4 cups of pear puree. The exact number of pears will vary depending on the size of the pears.
- Lemon Juice: Fresh squeezed or concentrate from a bottle
- Oil: Vegetable or canola
- Granulated Sugar
- Brown Sugar
- All-Purpose Flour: Use half whole wheat and half all-purpose for a healthy pear muffin. Or, you may use gluten-free flour.
- Baking Powder, Baking Soda, Salt
- Spices: Cinnamon, Nutmeg, Allspice
- Oatmeal: Steel-cut, Old Fashioned, or Quick Cooking Oats are all great
- Butter: I always use real salted butter. You could use margarine too.
These muffins are delicious with add-ins like walnuts, pecans, white chocolate chips, or raisins.
HOW TO MAKE PEAR MUFFINS:
This is a super easy quick bread recipe! Let me walk you through the details!
STEP 1: Wash and core pears. You can peel them if you’d like, but it will be just fine if you don’t. Blend pears and lemon juice until smooth. If you want little bits of juicy pears in the muffins leave them a little bit chunky instead of blending them into pear sauce.
STEP 2: Mix eggs, brown sugar, granulated sugar, and oil until smooth.
STEP 3: Add pear puree and stir.
STEP 4: Add dry ingredients to a separate mixing bowl and mix (or add to a sifter if you want).
STEP 5: Add dry ingredients to wet ingredients. Mix only until combined. It’s okay if there are still a few lumps.
STEP 6: To make the streusel topping, add cold butter, oats, brown sugar, and cinnamon to a separate mixing bowl. Using two butter knives, or a pastry cutter (I love this one), cut the mixture together until coarse crumbs form.
STEP 7: Line a muffin tin with paper muffin liners or spray with nonstick baking spray. Scoop batter into muffin prepared cupcake liners. Sprinkle streusel over the muffins.
STEP 8: Bake muffins.
Here are a few tips to make sure your muffins turn out perfectly!
- Only mix dry ingredients into wet ingredients until combined. Over mixing will create tough muffins.
- Paper cupcake liners are the way to go for easy cleanup, but the muffins will stick to them a tiny bit. I love spraying the muffin tins with this baking spray with flour. It’s easy and works perfectly!
- Let muffins cool in the tins for about 5 minutes then move to a cooling rack to completely cool.
Yes! Freeze these muffins for up to 3 months. Freeze in a freezer-safe bag or container. To thaw muffins rest in the refrigerator overnight.
Of course! Muffins are best when they’re warm! Reheat in the microwave for about 10-20 seconds depending on the strength of the microwave. Or, heat in a toaster oven at 350 degrees for about 3-5 minutes.
Bosc, Anjou or Bartlett pears are both great options for baking. For this recipe, any kind of pears will work because they’re going to be blended into a pear sauce anyway. They are best if they are a little bit overripe!
OTHER MUFFIN RECIPES:
Muffins are great options when it comes to making quick bread. They’re delicious! They’re also really quick and easy to make. Plus, I love that they are already in individual servings and there’s no need to bother with cutting a loaf of bread!
Here are a few other muffin recipes you’ll love!
Pear Muffins Recipe
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
- 1/2 cup quick oats
- 1/4 cup brown sugar
- 1/2 teaspoon cinnamon
- 1/4 cup butter cold
- 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.
- 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.
- 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.