Pear Muffins Recipes

VANILLA PEAR MUFFINS

Vanilla Pear Muffins image

Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

Provided by Alberta Rose

Categories Bread Quick Bread Recipes Muffin Recipes Whole Wheat Muffin Recipes

Time 1h

Yield 12

Number Of Ingredients 11

Ingredients

1 cup whole wheat flour
½ cup all-purpose flour
¾ cup white sugar
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup low-fat vanilla yogurt
½ cup canola oil
1 egg
2 teaspoons vanilla extract
1 ripe pear - peeled, cored, and diced
½ cup chopped pecans

Steps:

Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Nutrition Facts : Calories 240.2 calories, Carbohydrate 28.2 g, Cholesterol 16 mg, Fat 13.4 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 1.2 g, Sodium 171.2 mg, Sugar 15.6 g

PERFECT PEAR MUFFINS

Perfect Pear Muffins image

You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese.

Provided by joyjoy77

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
¾ cup white sugar
1 tablespoon baking powder
1 teaspoon ground cinnamon
½ teaspoon baking soda
¼ teaspoon ground nutmeg
½ teaspoon salt
1 cup diced pears
1 cup buttermilk
2 eggs, separated, yolks lightly beaten
¼ cup vegetable oil
1 teaspoon vanilla extract
1 tablespoon ground cinnamon
2 tablespoons white sugar
1 tablespoon ground cinnamon

Steps:

Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.

Nutrition Facts : Calories 202.9 calories, Carbohydrate 34.7 g, Cholesterol 28.1 mg, Fat 5.7 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 1.1 g, Sodium 265.7 mg, Sugar 16.9 g

SPICED PEAR MUFFINS

Spiced Pear Muffins image

I got this outstanding recipe from the custodian at our church, who fixes these moist, fruity muffins and shares them with friends. He gave me one to try a couple years ago, and I was hooked. The tasty combination of pears and spices is irresistible. -Linda Jachimstal, Manitowoc, Wisconsin

Provided by Taste of Home

Time 25m

Yield 2 dozen mini muffins or 16 regular muffins.

Number Of Ingredients 15

Ingredients

2 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1 large egg, room temperature
1 cup plain yogurt
1/2 cup vegetable oil
3 tablespoons molasses
1-1/2 cups finely chopped peeled pears (about 2 medium)
1/2 cup raisins
1/3 cup chopped walnuts

Steps:

In a large bowl, combine the first eight ingredients. In another bowl, beat the egg, yogurt, oil and molasses until smooth. Stir into dry ingredients just until moistened. Fold in pears, raisins and walnuts. , Fill greased or paper-lined miniature muffin cups two-thirds full. Bake at 400° for 10-12 minutes or until muffins test done. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 276 calories, Fat 12g fat (2g saturated fat), Cholesterol 20mg cholesterol, Sodium 225mg sodium, Carbohydrate 38g carbohydrate (19g sugars, Fiber 2g fiber), Protein 5g protein.

PECAN PEAR MUFFINS

Pecan Pear Muffins image

These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada

Provided by Taste of Home

Time 50m

Yield about 2 dozen.

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
2 eggs
1 cup canola oil
1 teaspoon vanilla extract
4 cups chopped peeled ripe pears (about 6 medium)
1 cup chopped pecans

Steps:

In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.

Nutrition Facts : Calories 259 calories, Fat 13g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 160mg sodium, Carbohydrate 34g carbohydrate (20g sugars, Fiber 2g fiber), Protein 3g protein.

PEAR & TOFFEE MUFFINS

Pear & toffee muffins image

These gooey muffins are delicious warm when the toffee is still melty - you can reheat them in the microwave

Provided by Barney Desmazery

Time 40m

Yield Makes 12

Number Of Ingredients 10

Ingredients

300g self-raising flour
1 tsp baking powder
2 tsp ground cinnamon
85g golden caster sugar
250ml milk
2 eggs , beaten
100g butter , melted
2 ripe pears , peeled and cut into small chunks
100g soft toffee , chopped into pieces
25g flaked almond

Steps:

Heat oven to 200C/fan 180C/gas 6. Line a 12-hole deep muffin tin with paper cases. Tip the flour, baking powder, cinnamon and a pinch of salt into a large bowl, then stir in the sugar. Mix together the milk, eggs and melted butter in a large jug and pour into the dry mix all at once, along with the pears and a third of the toffee pieces. Stir briefly until just beginning to combine - the batter should still be quite lumpy and have streaks of flour.
Divide the mixture between the cases, then sprinkle with the remaining toffee and the flaked almonds. Bake for 25-30 mins until the muffins are risen, golden and feel firm when pressed (the molten toffee will be extremely hot so be careful not to touch it). Remove from the tin to a wire rack to cool.

Nutrition Facts : Calories 257 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 15 grams sugar, Protein 5 grams protein, Sodium 0.62 milligram of sodium

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