Pecan Pear Muffins Recipe
- 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 vanilla extract
- 4 cups chopped peeled ripe pears (about 6 medium)
- 1 cup chopped pecans
- 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.
1 each: 259 calories, 13g fat (2g saturated fat), 18mg cholesterol, 160mg sodium, 34g carbohydrate (20g sugars, 2g fiber), 3g protein
Reviews for Pecan Pear Muffins
"I just made these this morning to use up some overripe pears. Tried one while it was still warm. These were moist and very good! I took a few suggestions by other reviewers: used a little less sugar (just under 1/2 cup white and 1/2 cup brown), added nutmeg, and I substituted walnuts for the pecans because that's what I had...and I like walnuts with pears. Will definitely make again!"
"Made these gluten-free, and they were wonderful! Family and friends all loved them, including all the wheat eaters."
"These are delicious muffins. I often only make a half batch which gives me a dozen and they freeze well."
"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."
"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."
"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."
"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."
"These were good -- my little children loved them -- but nothing special. A little too much pear for my liking. Also, just pealing and chopping the pear took at least half an hour by itself, if not more, so for that reason alone I won't make this recipe. Only for a stupendous recipe would I take the trouble!"
"Very moist with all the pears. A bit too sweet for my taste, but others didn't think so. I used sugar pears which are very sweet, so maybe that's partly to blame.I also added 1/2 tsp. ginger and 1/4 tsp. nutmeg to make them a spiced pear muffin."
"Just allowed these to cool enough to sample one before dinner. The muffin is delicious (as was the batter). I would like to know if this particular recipe can be frozen."
"Lovely, moist and flavorful! I used half the oil and reduced the sugar to 1 1/2 cups since my pears were very ripe and they're still wonderful. Will definitely make again"
"Delicious!! Love them but I will chop the pears up much finer next time. My family likes them very finely chopped."