Vanilla Pear Muffins Recipe - Allrecipes.com
Vanilla Pear Muffins Recipe
  • READY IN 1 hr

Vanilla Pear Muffins

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 dozen muffins Change Servings
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  • PREP

    15 mins
  • COOK

    20 mins
  • READY IN

    1 hr

Directions

  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.
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Footnotes

  • 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.
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Reviews More Reviews

Dec 06, 2013

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 may affect the outcome. If you make these muffins, I do hope you enjoy them, and thank you for trying the recipe.

 
Dec 04, 2013

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 added a dash of cinnamon, pumpkin pie spice and cardamon. I also doubled the pears as I had quite a few ripe pears to use up, thanks for a great pear recipe!

 

10 Ratings

Dec 20, 2014

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 didn't really taste the pears and vanilla as much as I would have liked. For me, this made 15 muffins. I substituted almond meal for the white flour but couldn't detect that flavor either. Instead of chopped pecans in the muffins, I put two or three pecan halves on top - this serves the triple purpose of adding roasted flavor to the pecans, decorating the top, and allowing non-pecan-lovers to pick them off. Since it was Christmastime, I also sprinkled red big-crystal sugar on top, which worked very well. I may drizzle some icing over them before I take them to the potluck. If I made these again, I think I might add more sugar or maybe buy pear flavoring?

 
Oct 26, 2014

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 my preference. I cored and sliced but did not peel my pears either. I baked at 375 for 20 mins.

 
Jun 24, 2014

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! :)

 
Jun 24, 2014

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 banana flavored yogurt instead of the plain vanilla yogurt because that was what I had in my fridge at the time! I will definitely will keep making these!

 
May 02, 2014

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 moist inside.

 
Jan 05, 2014

Muffins were great! They were moist and yummy. I made a double batch and added an extra pear.

 

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Nutrition

  • Calories
  • 240 kcal
  • 12%
  • Carbohydrates
  • 28.2 g
  • 9%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 13.4 g
  • 21%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Sodium
  • 171 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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