Save on Pinterest

Pecan Pear Muffins

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
    about 2 dozen


  • 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


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

Recommended Video


Click stars to rate
Average Rating:
  • Randi
    Nov 28, 2019

    These muffins are fantastic. I was a little concerned that the muffins would be dry when I first mixed the wet with the dry ingredients. However, once I added the pears, the mix loosened up. They turned out to be moist and delicious. I'll make these again and again.

  • NHogue738
    Nov 21, 2019

    Delicious! Left brunch with a clean plate.

  • Suzanne
    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!

  • DeliciouslyResourceful_Gina
    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.

  • dilbert098
    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.

  • JLAsMama
    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!

  • Cheri Beck
    Nov 3, 2014

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

  • knollbrookcook
    Oct 20, 2014

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

  • annefix
    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.

  • jete
    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.