Vanilla Pear Muffins

Vanilla Pear Muffins

3 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    20 m
  • Ready In

    1 h
CC♥'s2bake
Recipe by  CC♥'s2bake

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 1 dozen muffins

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.

Share It

Reviews (3)

Rate This Recipe
the4taals
1

the4taals

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!

CC♥'s2bake
1

CC♥'s2bake

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.

Jennifer
0

Jennifer

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

More Reviews

Similar Recipes

Awesome Blueberry Muffins
(11)

Awesome Blueberry Muffins

Hunnybunch's Special Apple Muffins
(8)

Hunnybunch's Special Apple Muffins

Moist Banana Streusel Muffins
(7)

Moist Banana Streusel Muffins

Cherry Vanilla Chip Muffins
(5)

Cherry Vanilla Chip Muffins

Gingerbread-Pear Muffins
(6)

Gingerbread-Pear Muffins

Gluten-Free Cherry Cobbler Muffins
(3)

Gluten-Free Cherry Cobbler Muffins

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 240 cal
  • 12%
  • Fat
  • 13.4 g
  • 21%
  • Carbs
  • 28.2 g
  • 9%
  • Protein
  • 3.4 g
  • 7%
  • Cholesterol
  • 18 mg
  • 6%
  • Sodium
  • 171 mg
  • 7%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Hunnybunch's Special Apple Muffins

>

next recipe:

Ginger Pear Muffins