Pear muffins are a simple, wholesome treat made with half white whole-wheat flour, fresh green pears, cinnamon and vanilla. These moist, flavorful muffins are an excellent way to enjoy pears when they are in season.
With so many seasonal flavors vying for attention in autumn, pears can sometimes be overlooked. Ripe green pears contribute natural sweetness and juicy texture, making these muffins satisfying without excessive sugar or fat.
This version yields a lighter muffin compared to many traditional recipes, using reduced sugar and partly whole-wheat flour while remaining rich in flavor and tender in crumb.
Ingredients
These pear muffins use two medium ripe green pears and common pantry and refrigerator staples.
- Butter – melted unsalted butter.
- Brown Sugar – lightly packed light or dark brown sugar.
- Sour Cream – light sour cream keeps muffins tender; plain Greek yogurt can be substituted.
- Eggs – two large eggs.
- Vanilla Extract
- White Whole-Wheat Flour – for a nuttier whole-grain flavor.
- All-Purpose Flour
- Baking Powder
- Salt
- Cinnamon
How to make
These pear muffins come together quickly — the batter only takes a few minutes to mix.
Step 1 – Preheat the oven to 350°F. Grease a muffin tin or line with paper liners. In a medium bowl whisk together the white whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon.
Step 2 – In a large bowl combine the brown sugar, slightly cooled melted butter, sour cream, eggs and vanilla. Stir until smooth, then fold in the diced pears.
Step 3 – Make a well in the wet ingredients and gently stir in the dry mixture. Mix just until combined—do not overmix to keep the muffins tender.
Step 4 – Scoop the batter evenly into the prepared muffin pan. If you like, sprinkle the tops with turbinado or sparkling sugar for a crunchy finish. Bake for about 30 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Allow to cool slightly before removing from the pan.
Recipe Notes
- I usually leave the pear peel on for added fiber, but you may peel them if you prefer a smoother texture.
- If you don’t have white whole-wheat flour, you can use only all-purpose flour.
- Sprinkle the muffin tops with turbinado or sparkling sugar for extra crunch and sweetness.
- If you prefer a sweeter muffin, increase the brown sugar by 2 tablespoons.
- For a flavor variation, add a pinch of ground cardamom or ginger along with the cinnamon.
- Light sour cream works well, and plain Greek yogurt can be substituted. Stir the sour cream before measuring.
- Green Anjou pears work nicely here because they hold their shape and have pleasant sweetness when ripe.
Serving and Storage
Serving: Let muffins cool for about 10 minutes before serving. They make a lovely breakfast option or an afternoon snack.
Storage: Because the pears add moisture, these muffins stay best when eaten within two days. For longer freshness, store leftovers in the refrigerator.
📖 Recipe
Pear Muffins
Alaine
Pin Recipe
Ingredients
- 1 cup White Whole-Wheat Flour
- ½ cup All-Purpose Flour
- 2 teaspoons Baking Powder
- ¼ teaspoon Salt
- 1 teaspoon Cinnamon
- ½ cup Brown Sugar
- 6 tablespoons Butter, melted
- ⅔ cup Light Sour Cream
- 2 large Eggs
- 1 teaspoon Vanilla Extract
- 1 ½ cups ripe Green Pears, diced small (about 2 medium)
Instructions
- Preheat the oven to 350°F. Grease a muffin tin or line with paper cups. Whisk together whole-wheat flour, all-purpose flour, baking powder, salt and cinnamon in a medium bowl.
- In a large bowl, combine brown sugar, slightly cooled melted butter, sour cream, eggs and vanilla. Stir until smooth. Fold in the diced pears.
- Make a well in the wet mixture and gently stir in the dry ingredients. Mix just until combined—do not overmix.
- Scoop batter evenly into the prepared muffin pan. Top with turbinado or sparkling sugar if desired. Bake for about 30 minutes or until a toothpick inserted into the center comes out clean. Cool slightly before serving.
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
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.
