Cozy Spiced Pear Muffins
Moist, aromatic, and lightly spiced, these pear muffins are a wholesome treat made with a mix of all-purpose and whole-wheat flours. Sweetened naturally with brown sugar and fresh pears, they’re perfect for breakfast, snack, or meal prep. Optional nuts, candied ginger, or chocolate chips add an extra layer of flavor.
Equipment
- 1 standard muffin tin (12 wells)
- Nonstick cooking spray or 12 muffin liners
- 1 large mixing bowl
- 1 medium mixing bowl
- Electric mixer (or hand whisk)
- Spatula
- Measuring Cups and Spoons
- Wire cooling rack
Ingredients
- ½ cup 4 oz brown sugar, packed
- ¼ cup 2 oz granulated sugar
- 1 stick 4 oz unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup 5 oz all-purpose flour
- 1 cup 5 oz whole-wheat flour
- 2 tsp baking powder
- 2 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ tsp salt
- ½ cup 4 oz milk
- 2 –2½ cups peeled or unpeeled pears diced (≈11 oz total)
- ¼ cup chopped candied ginger optional
- ½ cup chopped nuts optional
- ½ cup mini chocolate chips optional
- Cinnamon-sugar for sprinkling on top
Instructions
- Preheat Oven and Prepare Pan: Begin by setting your oven to 425°F (220°C) to ensure it reaches the proper temperature before baking. While the oven warms, prepare a standard 12-well muffin tin. Lightly coat each well with nonstick cooking spray or place muffin liners in the wells. This step ensures your muffins will release easily and retain their shape.
- Cream Sugars and Butter: In a large mixing bowl, combine ½ cup packed brown sugar and ¼ cup granulated sugar with 1 stick of softened unsalted butter. Using an electric mixer on high speed, beat the mixture for about 1 minute until it transforms into a light, fluffy, almost frosting-like texture. This step incorporates air, which helps the muffins rise beautifully.
- Incorporate Eggs One at a Time: With the mixer still running at medium speed, add the eggs one at a time, making sure each is fully blended before adding the next. Beat each egg for roughly 1 minute to maintain the light texture of your batter. This careful incorporation prevents curdling and keeps the muffins tender.
- Add Vanilla Flavor: Once the eggs are fully mixed, pour in 1 teaspoon of vanilla extract. Mix for 20–30 seconds until evenly distributed. Vanilla enhances the warm spice flavors and adds depth to the muffins’ aroma.
- Combine Dry Ingredients: In a separate medium bowl, whisk together 1 cup all-purpose flour, 1 cup whole-wheat flour, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ teaspoon ground ginger, ¼ teaspoon ground nutmeg, and ½ teaspoon salt. Whisking ensures the spices and leavening agents are evenly distributed for consistent flavor and rise.
- Alternate Dry and Wet Ingredients: Reduce the mixer speed to low. Start by adding one-third of the dry flour mixture to the butter-sugar-egg mixture, followed by one-third of the milk (½ cup). Continue alternating between the dry ingredients and the milk in thirds, mixing gently after each addition. Do not overmix—some flour remaining on the bowl sides is okay. Overmixing can make muffins tough instead of soft and tender.
- Scrape and Fold: Use a spatula to scrape down the sides of the bowl, then fold gently to ensure any remaining dry bits are incorporated. Folding instead of aggressive mixing preserves the airy texture you’ve built so far.
- Add Pears and Optional Mix-Ins: Gently fold in 2–2½ cups diced pears along with any optional ingredients, such as ¼ cup candied ginger, ½ cup chopped nuts, or ½ cup mini chocolate chips. Fold just until evenly distributed. The fruit adds moisture and natural sweetness, while optional mix-ins bring extra texture and flavor.
- Portion Batter into Muffin Cups: Spoon the batter evenly into the prepared muffin cups, filling each well to the top. The batter will mound slightly, which is perfect. For a final touch, sprinkle cinnamon and sugar over each muffin for a lightly caramelized, crunchy topping.
- Adjust Oven Temperature and Bake: Place the muffin tin in the preheated oven, then immediately reduce the heat to 400°F (205°C). Bake for 20–25 minutes, rotating the pan halfway through to ensure even baking. The muffins are done when the tops look golden brown, slightly cracked, and a toothpick inserted into the center comes out clean.
- Cool Before Serving: Remove the muffins from the oven and allow them to cool in the tin for 5–10 minutes to set. Then transfer them to a wire cooling rack to cool completely. This prevents sogginess on the bottoms and ensures the muffins maintain their perfect texture.
- Store or Freeze Leftovers: Once fully cooled, store leftover muffins in an airtight container at room temperature for up to 3–4 days. For longer storage, freeze them for up to 3 months. To reheat, warm frozen muffins in an oven at 300°F (150°C) or microwave for a few minutes until soft and fragrant.
Notes
- Use ripe, firm pears for best results—they should be juicy but not mushy. Softer pears can make the batter too wet.
- For a healthier version, substitute half of the butter with unsweetened applesauce or Greek yogurt; the texture remains moist.
- Do not overmix the batter when combining wet and dry ingredients; overmixing develops gluten and can make muffins dense rather than tender.
- The optional ingredients—candied ginger, nuts, or chocolate chips—can be combined or omitted depending on your flavor preference.
- For even baking, rotate your muffin tin halfway through cooking; this ensures all muffins brown evenly.
