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Pear and Vanilla Muffins

Perfect Fall snack or breakfast on the go with moist and soft Pear and Vanilla Muffins. My kids cannot get enough!
Course Muffins
Cuisine Baking
Keyword back to school lunches, back to school snacks, easy baking recipe, easy muffin recipe, Fall baking, pear muffins, pear recipe, vanilla baking
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings 12
Calories 202 kcal
Author Samantha

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 pinch salt
  • 2 large eggs
  • 1 1/2 tbsp vanilla extract plus a dash for baking pears
  • 1 tbsp lemon zest
  • 1/2 cup brown sugar packed
  • 1/2 cup unsalted butter melted and slightly cooled
  • 2 medium pears 1 roughly chopped into small baby bite-size pieces and 1 thinly sliced for topping. Any variety will work.
  • 1 cup pear purée* from four medium sized pears chopped

Instructions

  1. Put oven rack in middle position and preheat oven to 400°F.
  2. Place chopped pears and a dash of vanilla extract into a baking pan or on a tray. Bake for 30 minutes. Remove from oven and place in a blender. Blend on high until purée is formed. Set aside.*
  3. Grease muffin pan and reduce oven temperature to 350° F.

  4. In a medium bowl, stir together flour, baking powder, baking soda, and salt.
  5. In a large bowl, whisk together eggs, vanilla extract, lemon zest, and brown sugar until combined well. Add the melted butter, a little at a time, whisking until mixture is creamy. Add pear puree.
  6. Stir in the pear purée (or apple sauce), then fold in the flour mixture until just moistened. Add chopped pear and fold in.
  7. Divide batter among muffin cups, then lightly push two to three thin slices of pear into the top of the muffins.
  8. Bake the muffins until golden, about 17-20 minutes.

  9. Remove from the oven and allow to cool in the pan on a rack for 5 minutes, then remove muffins from pan, and cool slightly before serving.
  10. * Pear purée can be made up to 2 days before you bake the muffins. Place in an airtight container and keep in fridge until needed. I chop and bake pear the day before. If you can find store bought pear purée that is also fine. If you're in a rush and want an easy solution use apple sauce (unsweetened).

Nutrition Facts
Pear and Vanilla Muffins
Amount Per Serving (1 muffin)
Calories 202 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.3g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 51mg17%
Sodium 66mg3%
Potassium 146mg4%
Carbohydrates 28g9%
Fiber 2g8%
Sugar 14g16%
Protein 3g6%
Vitamin A 295IU6%
Vitamin C 2mg2%
Calcium 43mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.