Name: Cinnamon-Sugar Pear Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup whole wheat flour; 1 cup all-purpose flour; 1-1/2 tsp. baking powder; 1 tsp. ground cinnamon; 1/4 tsp. ground ginger; 1/4 tsp. kosher salt; 1 stick unsalted butter (melted and cooled slightly); 1/2 cup packed light brown sugar; 1/2 cup granulated sugar; 1 large egg (room temperature); 1/2 tsp. pure vanilla extract; 1/2 cup buttermilk; 2 cups peeled and chopped pears (1/4-inch pieces)

Warm, fragrant and irresistibly tender, these pear muffins are the perfect balance of cozy spices and natural sweetness. A blend of whole wheat and all-purpose flours creates a hearty yet delicate crumb, while cinnamon and ginger add a touch of warmth to every bite. Melted butter and a duo of brown and granulated sugars adds richness complemented by the slight tang of buttermilk. Juicy, ripe pears are folded into the batter, ensuring bursts of fruity goodness throughout. Baked to golden perfection, these muffins emerge soft and moist, filling the kitchen with an inviting aroma. Enjoy them fresh from the oven or cooled—either way, they’re a comforting treat for any time of day.

A Group of Pear Muffins in Green Muffin Cups Are Surrounded by Fresh Pears.

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Cinnamon-Sugar Pear Muffins

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 12

Calories 168 kcal

Author Lizzy Briskin

Ingredients

1 cup whole wheat flour
1 cup all-purpose flour
1-1/2 tsp. baking powder
1 tsp. ground cinnamon
1/4 tsp. ground ginger
1/4 tsp. kosher salt
1 stick unsalted butter melted and cooled slightly
1/2 cup packed light brown sugar
1/2 cup granulated sugar
1 large egg room temperature
1/2 tsp. pure vanilla extract
1/2 cup buttermilk
2 cups peeled and chopped pears 1/4-inch pieces

Instructions

Preheat oven to 275 degrees F. Line 12 muffin cups with paper or foil liners.
In large mixing bowl, combine both flours, baking powder, cinnamon, ginger and salt.
Using electric mixer with paddle attachment, beat together melted butter and both sugars until light, 2 to 3 minutes. Add egg and vanilla, beating well after each addition.
Reduce mixer speed to low and slowly incorporate dry ingredient mixture, alternating in three additions with the milk, beginning and ending with the flour mixture. Fold in pears.
Divide batter between prepared muffin tins, filling each no more than ¾ full. Bake until a toothpick inserted in the center of a muffin comes out mostly clean, about 30 minutes.
Cool 5 minutes in the pan then transfer to wire rack to cool completely.