These spiced pear muffins are light, moist and incredibly moreish. They keep well for several days thanks to the fruit content — if they last that long!
I do enjoy a chocolate-orange muffin now and then, but fruit muffins are my favourite. Fresh fruit adds flavour and a level of moisture that’s difficult to achieve any other way.
This spiced pear muffin recipe is one of my go-to fruit muffin recipes — tender, gently spiced and full of pear. I hope you enjoy it as much as I do.
Pear season in the UK typically runs from September to the end of October, though some varieties last longer. That autumnal association makes pears perfect with warm spices and baking.
As with most muffins, mix wet and dry ingredients separately. I use a large bowl for dry ingredients (flour, baking powder, sugar, salt and spices) and a jug for the wet ingredients. When ready, pour the wet into the dry and stir just until no dry streaks remain — avoid overmixing to keep the crumb tender.
Spoon the batter into muffin cases — two soup spoons work well for quick, even portions. I like to top each muffin with half a walnut because walnuts pair beautifully with pear. This is optional, and the muffins are equally delicious without nuts for those with allergies.
These muffins are delightfully moist inside — you’ll see when you bake a batch. They make a comforting snack with warm spices and tender pear pieces.
How Should I Store Fresh Muffins?
Once cooled, remove muffins from the tin and place them on a cooling rack until they reach room temperature. Store them in an airtight tin or container — the fruit helps keep them moist for several days.
Can I Freeze Muffins?
Yes. Once completely cool, freeze muffins individually on a tray and, when solid, transfer them to a freezer bag to protect their shape and prevent freezer burn. Aim to bag them within a day or two of freezing to avoid off-flavours from other freezer contents.
Pear muffins with cinnamon spice
This recipe uses cinnamon, with a touch of ground ginger and freshly grated nutmeg. Those warm spices complement pear beautifully. If you prefer, you can substitute apple for pear — the spice combination works well with either fruit.
Spiced Pear Muffins Recipe
If you try the recipe, I’d love to hear how it turned out — comments, photos and feedback are always welcome. Enjoy!
Snack
British
spiced pear muffins
-
250
g
plain flour -
3
tsp
baking powder -
1/2
tsp
salt -
1
tsp
cinnamon -
1/2
tsp
ground ginger -
nutmeg
a good scraping -
80
g
sugar
-
1
egg
beaten -
150
ml
milk or water -
90
ml
vegetable oil -
180
g
fresh pear
chopped
-
12
walnut halves
– optional
-
Preheat the oven to 190C/375F/Gas 5. Line a muffin tray with paper or silicone cases. If using smaller cupcake cases, you’ll make more than 12 and they will need slightly less cooking time.
-
Sift the dry ingredients into a large bowl.
-
Mix the wet ingredients together in a large jug.
-
Pour the wet into the dry and mix gently but quickly, just until no traces of flour remain. Spoon the mixture into the prepared cases and bake for 20–25 minutes, or until the tops are golden and spring back when pressed.
-
Remove the muffins from the tray and transfer to a cooling rack. Once cool, store in an airtight tin or freeze as needed.
Calories from Fat 90