Pecan Pear Muffins Recipe

5 15 19
Pecan Pear Muffins Recipe
Pecan Pear Muffins Recipe photo by Taste of Home
Publisher Photo

Pecan Pear Muffins Recipe

Read Reviews
5 15 19
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
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.
MAKES:
24 servings
TOTAL TIME:
Prep: 25 min. Bake: 25 min.

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 vegetable oil
  • 1 teaspoon vanilla extract
  • 4 cups chopped peeled ripe pears (about 6 medium)
  • 1 cup chopped pecans

Directions

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. 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. Yield: about 2 dozen.
Originally published as Pecan Pear Muffins in Quick Cooking September/October 2002, p29

Nutritional Facts

1 each: 259 calories, 13g fat (2g saturated fat), 18mg cholesterol, 160mg sodium, 34g carbohydrate (20g sugars, 2g fiber), 3g protein.

  • 3 cups all-purpose flour
  • 2 cups sugar
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 cup vegetable 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. Fill paper-lined muffin cups two-thirds full.
  2. 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. Yield: about 2 dozen.
Originally published as Pecan Pear Muffins in Quick Cooking September/October 2002, p29

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Reviews forPecan Pear Muffins

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MY REVIEW
Suzanne User ID: 9267766 274652
Reviewed Sep. 29, 2017

"This is by far the best muffins we have ever eaten. I made a double recipe and I know my freezer will be raided. Thank you Laura for sharing!"

MY REVIEW
DeliciouslyResourceful_Gina User ID: 4938423 257775
Reviewed Dec. 6, 2016

"These were delicious. I made half with walnuts and half without nuts, and both versions were excellent. I also added 1/2 tsp more cinnamon, but otherwise followed the recipe exactly. The pears made them nice and moist. My pears were not super ripe, and the sweetness level was perfect for us; if I ever make this recipe with very ripe pears, I will reduce the sugar a bit."

MY REVIEW
dilbert098 User ID: 3743376 254243
Reviewed Sep. 18, 2016

"These muffins are fantastic. I made them exactly as the recipe stated. I might use brown sugar next time, but they are oh so good, definitely sweet, but I like sweet."

MY REVIEW
JLAsMama User ID: 5241011 232479
Reviewed Sep. 8, 2015

"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!"

MY REVIEW
Cheri Beck User ID: 174358 107499
Reviewed Nov. 3, 2014

"Made these gluten-free, and they were wonderful! Family and friends all loved them, including all the wheat eaters."

MY REVIEW
knollbrookcook User ID: 4057123 86092
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
annefix User ID: 4970875 43576
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
jete User ID: 7506272 135633
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
Rellierae User ID: 1272249 46834
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
Cougiecat User ID: 6531875 53688
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."

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