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Almond Pear Muffins

I always bake muffins on the weekends and freeze them for breakfasts or snacks during the week. I take a few out in the morning, and they thaw by the time I get to work.
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    15 muffins


  • 1 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/2 cup sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 2 eggs
  • 1/2 cup plain yogurt
  • 1/2 cup milk
  • 1/2 cup vegetable oil
  • 1 teaspoon almond extract
  • 1 cup chopped peeled pear (about 1 medium)
  • 1/2 cup chopped almonds


  • In a large bowl, combine the first nine ingredients. In another bowl, beat the eggs, yogurt, milk, oil and extract. Stir into dry ingredients just until moistened. Fold in pear and almonds.
  • Fill greased or paper-lined muffin cups two-thirds full. Bake at 400° for 12-15 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm.
Nutrition Facts
1 each: 201 calories, 11g fat (2g saturated fat), 31mg cholesterol, 167mg sodium, 22g carbohydrate (9g sugars, 2g fiber), 4g protein.

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