Pin It I pulled a bag of pears from the counter one October morning, bruised and soft from sitting too long, and decided to bake instead of toss. The kitchen smelled like cinnamon and butter within minutes, and I remember thinking how forgiving muffins are when you're working with fruit that's just past perfect. Those first pears disappeared into warm, spiced batter, and I've been making these muffins ever since.
I made a double batch the morning my sister visited with her kids, still in pajamas and hungry. We ate them warm with butter melting into the tops, and she asked for the recipe before she left. That's when I realized these weren't just muffins, they were the kind of thing you make when you want your house to feel like home.
Ingredients
- All-purpose flour: The backbone of the muffin, giving structure without weighing them down.
- Baking powder and baking soda: Together they create a soft, airy crumb that rises just right in the oven.
- Ground cinnamon, ginger, nutmeg, and cloves: This spice blend is what makes the kitchen smell like fall, warm and a little mysterious.
- Eggs: They bind everything together and add richness to the batter.
- Vegetable oil or melted butter: Oil keeps them moist for days, but butter adds a deeper flavor if you're eating them fresh.
- Whole milk or plant-based milk: Any kind works, I've used oat milk and almond milk with no trouble.
- Light brown sugar: Packed tight, it brings a caramel sweetness that white sugar just can't match.
- Pure vanilla extract: A teaspoon goes a long way in rounding out the spices.
- Ripe pears: Use firm ones that still give a little when pressed, they hold their shape better than mushy fruit.
- Walnuts: Roughly chopped so you get bursts of crunch in every bite.
Instructions
- Prep the oven and tin:
- Set your oven to 375°F and line your muffin tin with paper cups or a light coat of butter. This step makes cleanup so much easier later.
- Mix the dry ingredients:
- Whisk the flour, leaveners, salt, and all those beautiful spices in a big bowl until they're evenly distributed. You'll smell the cinnamon right away.
- Combine the wet ingredients:
- In another bowl, whisk together eggs, oil, milk, brown sugar, and vanilla until smooth and glossy. The sugar should dissolve completely.
- Bring it together:
- Pour the wet mixture into the dry and stir gently with a spatula just until no dry streaks remain. Overmixing makes tough muffins, so stop as soon as it looks combined.
- Fold in the good stuff:
- Add the diced pears and walnuts, folding them in carefully so they're scattered throughout the batter. The pears will release a little juice as they bake.
- Fill and bake:
- Divide the batter among the cups, filling each about three-quarters full, then bake for 22 to 25 minutes. A toothpick should come out clean or with just a few moist crumbs.
- Cool properly:
- Let them sit in the tin for five minutes to set, then move them to a wire rack. They'll stay tender if you don't let them steam too long in the pan.
Pin It One Sunday I packed a few of these in a basket and brought them to a friend recovering from surgery. She texted me later that night saying they tasted like someone cared, and I realized that's exactly what a good muffin should do.
Storage and Make-Ahead Tips
These muffins stay fresh in an airtight container on the counter for three days, or you can freeze them in a zip-top bag for up to two months. I pull one out the night before and let it thaw on the counter, then warm it for ten seconds in the microwave. They taste almost as good as the day they came out of the oven.
Swaps and Variations
You can swap the walnuts for pecans or leave them out entirely if you're not a nut person. I've also made these with diced apples instead of pears, and they turned out just as tender. If you want a little crunch on top, sprinkle raw sugar or extra chopped walnuts over the batter before baking.
Serving Suggestions
I love these warm with salted butter or a smear of cream cheese, but they're just as good plain with coffee. They make a solid breakfast on the go or a simple dessert after dinner when you don't want anything too heavy.
- Serve them alongside scrambled eggs and fresh fruit for a cozy weekend breakfast.
- Pack them in lunchboxes or take them on road trips, they travel well and don't crumble.
- Pair with hot tea or spiced cider when the weather turns cold.
Pin It These muffins have become my go-to when I need something simple, warm, and worth sharing. I hope they fill your kitchen with the same kind of comfort they've brought to mine.
Recipe FAQs
- → What type of pears work best?
Firm, ripe pears provide the best texture and retain their shape during baking, adding juicy sweetness.
- → Can I substitute walnuts with other nuts?
Pecans are a great alternative, offering a similar crunchy texture and nutty flavor.
- → How can I enhance the crunch on top?
Sprinkling a few chopped walnuts on the muffin tops before baking adds extra crunch and visual appeal.
- → Are these muffins suitable for a vegetarian diet?
Yes, the ingredients are vegetarian-friendly, including eggs and dairy or their plant-based substitutes.
- → Can these muffins be frozen?
Absolutely, they freeze well for up to two months when stored in an airtight container.