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There’s something truly special about the aroma of warm spices and sweet fruit wafting through the kitchen on a cozy morning. These Spiced Pear Muffins are my absolute go-to when pears are in season—they’re tender, fragrant, and just sweet enough to feel like a treat without being overly decadent. Honestly, the combination of juicy, soft pear pieces with a hint of cinnamon, nutmeg, and a touch of ginger is pure comfort in a muffin liner. I love how the batter comes together so easily, and you’ll notice the way the pears almost melt into the crumb as they bake, creating these lovely little pockets of moisture. They’re perfect for a slow weekend breakfast, a lunchbox surprise, or even as a simple afternoon snack with a cup of tea. The trick is using ripe but firm pears—they hold their shape just enough to give you texture without turning mushy. Every time I make these, they disappear almost instantly… and I have a feeling yours will, too.

Recipe Overview

Why You’ll Love This Spiced Pear Muffins

Perfectly spiced and not too sweet. The blend of cinnamon, nutmeg, and ginger complements the natural sweetness of the pears beautifully, so you get a warmly spiced muffin that doesn’t rely on loads of sugar for flavor.
Incredibly moist and tender crumb. Thanks to the juicy pear pieces and a touch of oil or yogurt in the batter, these muffins stay soft for days—if they last that long, of course.
Easy to make with simple ingredients. You probably have most of what you need already in your pantry, and the method is straightforward—no fancy techniques or equipment required.
Versatile for any time of day. They work just as well for a quick breakfast as they do for an after-school snack or even a lightly sweet dessert with a dollop of whipped cream.

Ingredients & Tools

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅔ cup brown sugar, lightly packed
2 large eggs, at room temperature
½ cup neutral oil (like vegetable or grapeseed) or melted coconut oil
⅓ cup plain yogurt or buttermilk
1 tsp vanilla extract
1 ½ cups peeled and finely diced pears (about 2 medium pears)
Optional: 2 tbsp coarse sugar for sprinkling on top

Tools: 12-cup muffin tin, muffin liners, mixing bowls, whisk, spatula, ice cream scoop (optional but helpful)

A couple of ingredient notes—using ripe but firm pears like Bosc or Anjou works best because they soften nicely without turning to complete mush. And that bit of yogurt or buttermilk? It adds a lovely tang and helps keep the muffins incredibly tender.

Nutrition (per serving)

Calories: 220 kcal
Protein: 4 g
Fat: 9 g
Carbohydrates: 32 g
Fiber: 1.5 g

Serves: 12 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes

Before You Start: Tips & Ingredient Notes

Pick the right pears. You want pears that are ripe but still firm to the touch—Bosc, Anjou, or even firm Bartletts work beautifully. Overly soft pears will release too much liquid and can make the muffins gummy.
Don’t overmix the batter. Muffin batter should be mixed just until the dry ingredients are incorporated. A few lumps are totally fine—overmixing leads to tough, dense muffins, and we want tender and light.
Why room temperature eggs? Room temperature eggs blend more evenly into the batter, helping to create a better texture and rise. If you forget, just place the eggs in a bowl of warm water for 5–10 minutes before using.
Spice it your way. Feel free to adjust the spices to your taste—a pinch of cardamom or allspice would be lovely here too. Freshly grated nutmeg makes a world of difference if you have it.

How to Make Spiced Pear Muffins

Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly. This gives the oven time to come to the right temperature—a hot oven is key for that initial lift and a nicely domed top. You’ll notice that starting with a properly heated oven makes a big difference in how the muffins rise.

Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger. Whisking the dry ingredients well ensures the leavening and spices are evenly distributed—no one wants a bite with too much baking soda! The mixture should smell warmly spiced and look uniform in color.

Step 3: In a larger bowl, combine the brown sugar, eggs, oil, yogurt (or buttermilk), and vanilla extract. Whisk until the mixture is smooth and well-emulsified—you’re looking for a cohesive, slightly thickened liquid. The brown sugar might still be a little grainy, and that’s perfectly fine; it will dissolve as it bakes.

Step 4: Add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined. Honestly, stop mixing when you no longer see streaks of flour—a few lumps are totally okay. Overmixing is the enemy of tender muffins, so resist the urge to make it perfectly smooth.

Step 5: Gently fold in the diced pears until they’re evenly distributed throughout the batter. You’ll notice the batter will be quite thick and studded with pear pieces—this is exactly what you want. The pears will release their juices as they bake, creating lovely moist pockets.

Step 6: Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. An ice cream scoop makes this super neat and ensures they’re all the same size. If you’re using it, sprinkle the tops with a little coarse sugar for a delightful crunch and sparkle.

Step 7: Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached. You should also notice that the muffins spring back lightly when pressed. Rotate the tin halfway through baking for even browning.

Step 8: Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely. This resting time allows them to set—if you try to remove them too soon, they might break apart. The aroma at this point is absolutely irresistible.

Serving Suggestions

Complementary Dishes

A simple fruit salad — The fresh, bright flavors of citrus or berries provide a lovely contrast to the warm, spiced muffins.
Scrambled eggs with herbs — A savory, protein-rich side turns these muffins into a complete and satisfying breakfast.
A sharp cheddar cheese plate — The slight saltiness and richness of the cheese pairs surprisingly well with the sweet, spiced pears.

Drinks

Hot chai tea — The spices in the chai echo the cinnamon and ginger in the muffins, creating a wonderfully cozy combination.
Freshly brewed coffee — A medium-roast coffee’s bitterness beautifully cuts through the sweetness and highlights the warm spices.
Cold glass of milk — It’s a classic for a reason—the creaminess is the perfect partner to the soft, tender crumb.

Something Sweet

Warm apple crumble — Double down on the fruit and spice theme for a truly comforting and autumnal dessert spread.
Vanilla bean ice cream — Serve a warm muffin slightly crumbled over a scoop of ice cream for a super simple, decadent treat.
Dark chocolate truffles — A few pieces of rich, dark chocolate provide a sophisticated and bittersweet finish to your muffin snack.

Top Mistakes to Avoid

Overmixing the batter. This develops the gluten in the flour and results in tough, dense muffins with tunnels inside. Fold gently and just until combined.
Using overripe, mushy pears. They release too much water into the batter, which can make the muffins soggy and prevent them from setting properly. Firm-ripe is the way to go.
Filling the muffin cups too full. If you overfill them, the batter will spill over the sides instead of creating a nice dome. Aim for ¾ full for the perfect shape.
Not testing for doneness properly. Ovens vary, so always use the toothpick test. A few moist crumbs are fine, but wet batter means they need more time.

Expert Tips

Tip: For an extra flavor boost, toast your spices. Gently warm the cinnamon, nutmeg, and ginger in a dry pan for about 30 seconds before adding them to the flour. This really wakes up their aromatic oils.
Tip: If you want taller, bakery-style muffins, let the filled tin sit at room temperature for 15-20 minutes before baking. This allows the baking powder to start reacting and gives a better rise.
Tip: For a delightful crunchy topping, mix the coarse sugar with a pinch of the same spices used in the batter before sprinkling. It adds another layer of flavor and texture.
Tip: To keep them extra moist, store the completely cooled muffins in an airtight container with a slice of bread. The bread will get hard, but the muffins will stay soft and fresh for longer.

FAQs

Can I use a different type of fruit?
Absolutely! Apples are the most straightforward swap and work wonderfully with the same spice blend. You could also try finely chopped peaches or nectarines in the summer. Just make sure whatever fruit you use is diced to a similar size so it bakes evenly. Berries can be used, but I’d recommend tossing them in a tablespoon of the flour mixture first to prevent them from sinking to the bottom.

Can I make these muffins ahead of time?
Yes, they are great for making ahead. Once completely cooled, store them in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze them for up to 3 months. I like to wrap each muffin individually in plastic wrap and then place them all in a freezer bag—that way you can grab one whenever a craving strikes.

Can I make this recipe gluten-free?
You can, but the texture will be slightly different. Use a good 1:1 gluten-free flour blend that contains xanthan gum. I’ve had success with brands like Bob’s Red Mill. The batter might be a bit thicker, so you might need to add a tablespoon or two of extra yogurt or milk to get the right consistency.

My muffins didn’t rise much. What happened?
This is usually due to old baking powder or overmixing. Baking powder loses its potency over time, so make sure yours is fresh. Overmixing the batter deflates the air bubbles and over-develops the gluten, both of which prevent a good rise. Remember, a light hand is your best friend when making muffins.

Can I reduce the sugar in this recipe?
You can, but keep in mind it will affect both sweetness and texture. The sugar adds moisture and tenderness. I wouldn’t recommend reducing it by more than a quarter (so down to ½ cup), or the muffins can become a bit dry and less flavorful. The pears do provide natural sweetness, so a slight reduction is usually safe.

Spiced Pear Muffins

Cost Level $

Category Healthy Christmas Desserts

Difficulty Medium

Cuisine American, dessert

Servings 12

Total Time 35 minutes

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Bake the best Spiced Pear Muffins with this easy recipe! Tender, moist, and perfectly spiced for a cozy breakfast or snack. Get the simple recipe now.

Ingredients

For the Muffins

2 cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp ground ginger
⅔ cup brown sugar (lightly packed)
2 large eggs (at room temperature)
½ cup neutral oil (like vegetable or grapeseed or melted coconut oil)
⅓ cup plain yogurt or buttermilk
1 tsp vanilla extract
1 ½ cups peeled and finely diced pears (about 2 medium pears)
2 tbsp coarse sugar (for sprinkling on top)

Instructions

01
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease them lightly.
02
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.
03
In a larger bowl, combine the brown sugar, eggs, oil, yogurt (or buttermilk), and vanilla extract.
04
Add the dry ingredients to the wet ingredients. Use a spatula to gently fold them together until just combined.
05
Gently fold in the diced pears until they’re evenly distributed throughout the batter.
06
Divide the batter evenly among the 12 muffin cups, filling each about ¾ full. If you’re using it, sprinkle the tops with a little coarse sugar for a delightful crunch and sparkle.
07
Bake for 18–22 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean or with a few moist crumbs attached.
08
Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack to cool completely.