Vanilla Pear Muffins

Vanilla Pear Muffins

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CC<3's2bake 619

"Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well."
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1 h servings 240 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 240 kcal
  • 12%
  • Fat:
  • 13.4 g
  • 21%
  • Carbs:
  • 28.2g
  • 9%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
  2. Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.
  3. Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.


  • Cook's Note:
  • Select a firm-fleshed pear such as the Bosc variety, as a softer fleshed pear will tend to 'melt' into the batter.



I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and ma...

what lovely muffins! my sons devoured these this morning, freezing the rest for their lunches. I doubled the recipe and got 20 muffins that baked in 25 minutes. I used all whole wheat flour and ...

I chose this recipe to use up some vanilla yogurt and pears. I was somewhat surprised that the main flavor of these muffins was of the whole wheat flour and the pecans topping each muffin. I did...

This was a great recipe. Instead of adding oil I substituted applesauce and added just over half of the sugar. Turned out really good. The applesauce made them more dense and not cakey which was...

Very yummy! I made mini muffin bites instead of larger muffins. I also used canned pears I didn't have any fresh ones to use but they still came out great and full of flavor! I also used banan...

I reduced the oil to 1/4 cup and increased the yogurt to 1/2 cup. I also cut the sugar down to 1/2 cup. The flavour was fantastic and there was a slight crispness to the outside but still very m...

Small, light-colored, hearty muffins. Not too sweet. Worked well with a firm pear. Lowered the calories with splenda, unsweetened applesauce instead of oil, non-fat yogurt and half the nuts.

When a friend gave me some pears from her backyard tree I knew right away that I would be making these muffins. I doubled the recipe and added a bit of cinnamon and some extra pear …I was plann...

Delicious and moist! I substituted some almond meal in for a portion if the flour and added a bit of cinnamon for good measure. Great muffins! They were a hit! :)

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