These pear muffins are made with delicious, juicy pears, fresh ginger, and crunchy pecans, and come with a hot honey glaze. They are not too sweet, quick and easy to make, perfect for an autumnal breakfast or as a snack.
These pear muffins are an easy way to enjoy seasonal fruit and a delicious alternative to more popular autumnal bakes, including pumpkin muffins or apple crumble. These fruity pear muffins are moist yet light and fluffy, gently spiced with fresh ginger and a dash of cinnamon, which enhances the pear’s sweet, delicate flavour.
What makes this pear muffin recipe different from similar recipes is the amount of fruit it contains (up to 30% more) as well as sugar (even up to 40% less). Adding a generous amount of naturally sweet fresh pear meant that these muffins simply didn’t need very much sugar.
I made these healthy muffins with pear using an easy method, which ensures the fruit is evenly distributed throughout the batter. I used chopped as well as grated pear so that every mouthful of your muffin will contain fruit (see my preparation tips below for details).
How To Prepare The Pears?
Preparing pears for these muffins involves peeling them, then cutting most of the fruit into small cubes and coarsely grating the rest. You will need about 2 cups of cubed pear (this is approx. ⅔ of the total amount of fruit needed). For best results, I recommend that you keep these proportions.
Pears usually contain few seeds, and you can just remove them with a knife as you chop the pears.
- TIP: Peel and cut the pears after you’ve prepared the wet and dry mixtures and are ready to assemble your batter (pears are prone to discoloration and should not be prepared ahead).
Pear Muffins – Ingredients and Substitutions
- Pears: Use pears that are sweet and ripe but have a firm texture. Overripe, soft pears, or canned pears, are not recommended.
- Ginger: I recommend using fresh ginger, but you can use ground ginger instead (about 2.5 teaspoons). Alternatively, use about 3 tablespoons of finely chopped crystallised ginger (but not stem ginger in syrup).
- Cinnamon.
- Pecans: walnuts can be used instead, although for me they don’t work as well in this particular recipe as pecans, which have a milder flavour, more suited to delicate pear.
- Flour: I tend to use whole wheat flour in my muffin recipes, but in this case, I chose all-purpose (plain). Whole wheat flour has a distinctive flavour which is a little too strong for mild pear (I tested it). White whole wheat flour may be a good alternative (not tested).
- Raising agents: baking powder and bicarbonate of soda.
- Yogurt: helps to create a fluffy texture.
- Milk: loosens the batter.
- Eggs.
- Oil: Use any mild-tasting oil, such as rapeseed, corn, rice bran, etc.
- Sugar: I recommend using granulated sugar. I tested this recipe using honey instead, and sadly, the texture wasn’t quite as fluffy (I suspect maple syrup would produce similar results).
Step-by-step Recipe Instructions
1. Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.
2. Prepare dry mixture: Combine the flour, baking powder, bicarbonate of soda, and cinnamon and stir thoroughly using a whisk. Stir in the chopped pecans. Set aside.
3. Combine wet ingredients: Whisk together the eggs, oil, yogurt, milk, sugar, and ginger until smooth and creamy. Set aside.
4. Prepare pears: Peel the pears and cut ⅔ into small cubes (amount equivalent to about 2 cups). Coarsely grate the remaining pear.
5. Add pear: Stir the grated pear into the wet ingredients and mix the cubed pears with the dry ingredients (making sure it’s evenly coated).
6. Assemble pear muffin batter: Using a large spoon, gradually fold the dry mixture into the wet ingredients. Stop stirring as soon as the dry ingredients are no longer visible. The batter will be thick.
7. Bake: Fill the muffin pan with the batter, place in the centre of the oven and bake for 15 minutes, then lower the heat to 375F/190 °C/170 fan/gas mark 5 and continue baking for another 10 minutes.
8. Cool: Remove the pear muffins from the oven and set aside to cool completely in the pan. Microwave 2-3 teaspoons of honey until very warm/hot and brush the tops of the muffins (while still hot) for added colour (see photo below). This step is optional, but highly recommended.
Serving Suggestions
These low-sugar muffins with pear make a delicious breakfast or snack, great with coffee, tea, or a glass of milk. I also like them with either cream cheese or cottage cheese for added protein and flavour. I tend to serve them cold, but you can also microwave them for a few seconds, especially if they’ve been refrigerated (as an option).
Storing
My easy pear muffins are naturally moist and soft, but it’s important to keep them covered to ensure they retain their moisture and stay fresh for as long as possible.
Once they are cooled completely, you can simply cover them with a kitchen cloth. The following day, it’s best to place them in a container and keep them in a cool place.
Top Tips
- Use ripe and sweet pears with a firm texture.
- Do not overstir the batter.
- Add the pear into the batter as soon as you’ve prepared it (to prevent discoloration).
- Cool your spiced pear muffins in the muffin pan.
- Keep covered, refrigerated for up to 4 days.
- Freeze for up to 3 months.
Pear Muffins (Low Sugar)
Equipment
- 12-hole muffin pan
- 2 mixing bowls
- Whisk
- Peeler
- Grater
Ingredients
- 13.4 ounces (380 g) pears 2 large or 3 med. pears, see Instructions
- 4 teaspoons fresh ginger finely grated
- ½ cup (120 g) yogurt at room temperature
- 4 tablespoons milk at room temperature
- ⅓ cup (80 ml) oil mild tasting
- 2 large eggs at room temperature
- ⅓ cup+1tbsp (80 g) granulated sugar
- 2 cups (250 g) all-purpose/plain flour
- 1½ teaspoons baking powder
- ½ teaspoon bicarbonate of soda
- 1 teaspoon cinnamon
- ½ cup (50 g) pecans chopped
- 2-3 teaspoons *honey optional, see Instructions
Instructions
- Preheat the oven to 400F/200C/180 fan/gas mark 6. Lightly grease a 12-hole muffin pan or line with paper cases and set aside.
- Prepare dry mixture: Combine the flour, baking powder, bicarbonate of soda and cinnamon and stir thoroughly using a whisk. Stir in the chopped pecans. Set aside.
- Combine wet ingredients: Whisk together the eggs, oil, yogurt, milk, sugar and ginger until smooth and creamy. Set aside.
- Prepare pears: Peel the pears and cut ⅔ into small cubes (amount equivalent to about 2 cups). Coarsely grate the remaining pear.
- Add pear: Stir the grated pear into the wet ingredients and mix the cubed pears with the dry ingredients (making sure it's evenly coated).
- Assemble batter: Using a large spoon gradually fold the dry mixture into the wet ingredients. Stop stirring as soon as the dry ingredients are no longer visible. The batter will be thick.
- Bake: Fill the muffin pan with the batter, place in the centre of the oven and bake for 15 minutes, then lower the heat to 375F/190C/170 fan/gas mark 5 and continue baking for another 10 minutes.
- Cool: Remove from the oven and set aside to cool completely in the pan. Microwave 2-3 teaspoons of honey until very warm/hot and brush the tops of the muffins (while still hot) for added colour (see photo below). This step is optional, but highly recommended.
Notes
- Use ripe and sweet pears with a firm texture.
- Do not overstir the batter.
- Add the pear into the batter as soon as you've prepared it (to prevent discoloration).
- Cool your pear ginger muffins in the muffin pan.
- Once they are cooled completely, you can simply cover them with a kitchen cloth. The following day, it's best to place them in a container and keep them in a cool place. They will stay fresh for up to 4 days.
- Freeze for up to 3 months.