Pear muffins are an easy and healthy muffin made with half whole-wheat flour, fresh green pears, cinnamon and vanilla. These rich tasting muffins are a great way to use in-season pears.
Since the pumpkin spice latte craze started, I think a lot of Fall produce gets overlooked. Ripe pears provide just the right amount of sweetness to these healthier pear muffins. This recipe makes a healthier muffin containing less sugar, fat and total calories compared to many muffin recipes.
Ingredient Notes
These easy pear muffins call for two ripe green pears and a few pantry and fridge staples.
- Butter: Melted unsalted butter.
- Brown Sugar: Lightly packed light or dark brown sugar. This recipe is mildly sweet, you can increase the sugar by 2 tablespoons for a sweeter muffin.
- Sour Cream: I use Daisy Light Sour Cream. This helps the muffins stay tender. Plain Greek yogurt may be substituted.
- Eggs: Two large eggs.
- White Whole-Wheat Flour: I like to use King Arthur White Whole Wheat Flour. If you don't have whole wheat flour this recipe can be made with only all-purpose flour.
- Cinnamon: My kids prefer just cinnamon in the muffins, but for extra flavor you can add ground cardamon or ginger.
- Pears: I use 2 ripe Green Anjou pears. I keep the peel on the pears for extra fiber, but you can peel the pear if you prefer.
How to Make
These healthy pear muffins take about five minutes to mix up. See recipe card at the bottom of the page for measurements and detailed instructions.
Step 1 - Whisk together dry ingredients in a medium bowl.
Step 2 - In a large mixing bowl, combine brown sugar, slightly cooled butter, sour cream, eggs and vanilla. Stir until batter is smooth. Fold in diced pears.
Step 3 - Make a well in the center of the wet mixture and gently stir in the dry mixture. Stir together just until combined. Be sure to not over-mix the batter. Batter will be slightly thick.
Step 4 - Scoop batter evenly into prepared muffin pan. If desired, top with turbinado or sparking sugar. Bake for 30 minutes in a preheated oven or until a toothpick inserted into the center of the muffin comes out clean. Muffins should be light golden brown on top.
Serving and Storage
Serving: Allow pear muffins to cool for 10 minutes before serving. Makes a delicious addition to breakfast or a nice afternoon snack.
Storage: For quality, best if eaten within two days. Because the pears are very juicy, I like to store leftover pear muffins in the refrigerator.
📖 Recipe
Pear Muffins
Ingredients
- 1 cup white whole-wheat flour
- ½ cup all-Purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon table salt
- 1 teaspoon cinnamon
- ½ cup brown sugar
- 6 tablespoons unsalted butter, melted
- ⅔ cup light sour cream
- 2 large Eggs
- 1 teaspoon canilla cxtract
- 1 ½ cups ripe green pears diced small (about 2 medium)
Instructions
- Preheat the oven to 350°F. Grease muffin tin or line with paper muffin cups.
- Whisk together whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a medium bowl.
- In a large mixing bowl, combine brown sugar, slightly cooled butter, sour cream, eggs and vanilla. Stir until batter is smooth. Fold in diced pears.
- Make a well in the center of the wet mixture and gently stir in the dry mixture. Stir together just until combined. Be sure to not overmix the batter.
- Scoop batter evenly into prepared muffin pan. Top with turbinado or sparking sugar, if desired. Bake for 30 minutes in a preheated oven until a toothpick inserted into the center of the muffin comes out clean.
More recipes you may enjoy:
- Whole Wheat Carrot Muffins
- Blueberry Buttermilk Muffins
- Whole Wheat Cinnamon Rolls
- Healthy Banana Pancakes
- Whole Wheat Flax Waffles
- Whole Wheat Coffee Cake Banana Bread
- Pumpkin Bundt Cake
Happy Fall Y'all!
Alaine
Pear and Sour Cream Muffins was originally published on My TX Kitchen in September 2016. Updated in August 2023 with additional photos and text.
Laura Nelson says
These muffins make the house smell amazing while they are baking.
They’re like a warm hug. Delicious!