After much recipe searching I decided to make super easy pear muffins with our abundance of pears. This recipe makes about 48 mini muffins!
- 2 15 ounce cans sliced pears, drained and mashed (I used fresh pears, peeled and steamed, then pureed in the Vita-mix)
- 2/3 cup sugar
- 4 tablespoons oil next time I will use applesauce
- 2 eggs
- 2 1/4 cups flour
- 2 teaspoons ground cinnamon
- 3/4 teaspoon baking soda
- 3/4 teaspoon baking powder
- 1/4 teaspoon salt
- Mix all ingredients together in a mixer until blended.
- Spoon into greased mini muffin tins.
- Bake at 350 degrees for about 15 minutes.
The only complaint I have is that the muffins didn’t puff up like most muffins do. Perhaps I need to add more baking powder?
YUM! You could probably use pearsauce, too instead of oil. 😀
Yum. I have never had a pear muffin, but I KNOW I would love it. Thanks for sharing your recipe, and thanks for joining us for Tempt My Tummy Tuesday.
These look light & fluffy. Never had pear muffins before!
I haven’t heard of these, sounds good. Happy TMTT!
Those look really good. I need to get back to making muffins.
I did post both of those recipes, but the spice cake was originally posted as a lemon cake. I’ll have to update it. We had a great time too!
Jen H says
I know this recipe post is old, but after admiring your blog for a while and reading all the Menu Plan Monday posts on the blogs, I decided to give it a try myself. We made these pear muffins as part of our weekly breakfast menu. I did add a little more baking powder and use 2T oil/2T applesauce. Everyone in my family loved them, especially the kids!! I made enough that I thought they’d last a week, but by Wed. they were gone. It was so easy and used things I already had in the pantry. Thanks for sharing the recipe!
Leah Linebaugh says
I have a really yummy apple cake recipe and it’s very flat – no puffing up. It’s a pretty dense cake/cupcake but so moist and delicious. I am sure this is the same way. Might have to make some….
I’m making these today! We have an abundance of pears. My husband picked up 700 lbs and he’s been canning for days!
Oh my word!!! 700 lbs of pears!
I know this post is old, but I just found it… can’t wait to try this recipe. My suggestion for the “puffing problem” … Up the baking powder to 1 + 1/2 tsp. Also, when you put them in the oven, raise the temperature to 400*. That will give the baking powder the quick blast of heat it needs to leaven the muffins.
Christy, The Simple Homemaker says
Having uncharacteristically forgotten to make a menu this week, I suddenly know what we’re having for breakfast! Thanks! We will have to use less sugar, but otherwise we’re going to copy it to the teaspoon!
Have a blessed weekend.
P.S. Saw this link on your Facebook page and had to pop over.
if you used a pear puree and the oil ( or next time, applesauce ) isn’t that a little redundant? pears pureed are basically pear-sauce, which is the same as applesauce.
I would like to say thanks though, because I was wondering if I could make my applecake recipe into “muffins” using pears that were home canned.
I just LOVE yourwebsite. Thanks again ~ Blessings
What is vita-mix?
Made these today. I used fresh pairs & boiled them before making the muffins. I feel like I didn’t add enough pears because the flavor is pretty bland. I will try with half fresh & half canned next time…using some of the pear juice.
I’m going to make these, only with a bit less cinnamon and 1/8 tsp. cloves. With a flavor as subtle as pears, I think that much cinnamon could overwhelm it. And I have a pear cake recipe with a bit of cloves, and they enhance the taste very nicely.
I substituted the oil for a little melted butter. The muffins were delicious. Kids thought they were great. I also used SR flour which worked very well
Anna p says
Awesome muffins. Thanks for sharing your recipe. Me and my family loved them.
I did add 1 tdp of vanilla and 1 tsp of nutmeg to the mix.
Toni Anderson says