Pecan Pear Muffins Recipe
Pecan Pear Muffins Recipe photo by Taste of Home

Pecan Pear Muffins Recipe

Publisher Photo
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee. -Laura Ward, Las Vegas, Nevada
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:24 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 24 servings

Ingredients

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup canola oil
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 cups chopped peeled ripe pears (about 6 medium)
  • 1 cup chopped pecans

Nutritional Facts

1 serving (1 each) equals 259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Directions

  1. In a large bowl, combine the flour, sugar, baking soda, cinnamon and salt. In another bowl, combine the eggs, oil and vanilla; stir into dry ingredients just until moistened. Fold in the pears and pecans.
  2. Fill paper-lined muffin cups two-thirds full. Bake at 350° for 25-30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: about 2 dozen.
Originally published as Pecan Pear Muffins in Quick Cooking September/October 2002, p29

Nutritional Facts

1 serving (1 each) equals 259 calories, 13 g fat (2 g saturated fat), 18 mg cholesterol, 160 mg sodium, 34 g carbohydrate, 2 g fiber, 3 g protein.

Reviews for Pecan Pear Muffins

AVERAGE RATING
   (14)
RATING DISTRIBUTION
5 Star
 (13)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
""
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Oct. 20, 2014

"These are delicious muffins. I often only make a half batch which gives me a dozen and they freeze well."

MY REVIEW
Reviewed Sep. 21, 2014

"These are super delicious. The only change I made was instead of 1 cup of oil I used 1/2 cup of oil and 1/2 cup of applesauce. Will be making these again."

MY REVIEW
Reviewed Nov. 25, 2013

"I used 4 pears and 2 apples (added up to 4cups), vegetable oil, no pecans, and added 2tbsp of flaxseeds. It was quite dry after mixing the wet and dry ingredients (almost like a dry cookie dough) but got wetter as i was spooning them into the muffin cups. A bit too sweet for my taste so i'll cut some sugar next time. Unfortunately my kids didn't like them but the adults love it. End product was moist and delicious. i baked them at 150C (fan forced) for 25 minutes and it was still wet, had to bake another 10 minutes. Yield 24 muffins (base 5cm, height 4cm). my muffins did not rise a lot, i put 3/4 full and they did not even rise much above the rim."

MY REVIEW
Reviewed Sep. 14, 2013

"I doubled the cinnamon, added 1/2 t ginger & 1/4 t nutmeg and decreased the sugar to 1 c brown sugar and 1/2 white. Used 1/2 white whole wheat flour and 1/2 all-purpose. Tasty."

MY REVIEW
Reviewed Feb. 14, 2012

"Am going through my pear harvest and tried this and two other recipes. This was by far the best of the three. They were wonderfully moist and made a perfect breakfast for my family. They ended up making more than 2 dozen for me. I didn't really measure how many cups of pears I added though- it was probably closer to 6. Used veggie oil instead of canola as well bcs that's what I had in the house."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT