Vanilla and pear are a flavor-match made in heaven. Tender, light, and moist, and with the added goodness of whole wheat flour, these sweet vanilla pear muffins are great for breakfast or a snack. Store in an airtight container in the refrigerator for up to 3 days. These muffins do not freeze well.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.

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  • Whisk whole wheat flour, all-purpose flour, sugar, baking powder, and salt together in a bowl. Whisk yogurt, oil, egg, and vanilla extract together in a separate bowl until smooth. Stir yogurt mixture into flour mixture until batter is just mixed; fold in pear and pecans. Spoon batter into the prepared muffin cups.

  • Place muffin tin in the preheated oven; reduce heat to 350 degrees F (175 degrees C). Bake until tops of muffins are browned and a toothpick inserted in the middle comes out clean, 20 to 25 minutes. Cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

Cook's Note:

Select a firm-fleshed pear such as the Bosc variety, as a softer fleshed pear will tend to 'melt' into the batter.

Nutrition Facts

240.2 calories; 3.4 g protein; 28.2 g carbohydrates; 16 mg cholesterol; 171.2 mg sodium. Full Nutrition

Reviews (29)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/06/2013
I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and may affect the outcome. If you make these muffins I do hope you enjoy them and thank you for trying the recipe. Read More
(7)
38 Ratings
  • 5 star values: 31
  • 4 star values: 7
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/06/2013
I just wanted to mention this recipe works best with a firm fleshed pear such as the D'anjou or Bosc variety as a softer fleshed pear (such as Bartlett) can tend to 'melt' into the batter and may affect the outcome. If you make these muffins I do hope you enjoy them and thank you for trying the recipe. Read More
(7)
Rating: 5 stars
12/04/2013
what lovely muffins! my sons devoured these this morning freezing the rest for their lunches. I doubled the recipe and got 20 muffins that baked in 25 minutes. I used all whole wheat flour and added a dash of cinnamon pumpkin pie spice and cardamon. I also doubled the pears as I had quite a few ripe pears to use up thanks for a great pear recipe! Read More
(7)
Rating: 5 stars
05/02/2014
I reduced the oil to 1/4 cup and increased the yogurt to 1/2 cup. I also cut the sugar down to 1/2 cup. The flavour was fantastic and there was a slight crispness to the outside but still very moist inside. Read More
(6)
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Rating: 5 stars
10/26/2014
This was a great recipe. Instead of adding oil I substituted applesauce and added just over half of the sugar. Turned out really good. The applesauce made them more dense and not cakey which was my preference. I cored and sliced but did not peel my pears either. I baked at 375 for 20 mins. Read More
(2)
Rating: 4 stars
12/20/2014
I chose this recipe to use up some vanilla yogurt and pears. I was somewhat surprised that the main flavor of these muffins was of the whole wheat flour and the pecans topping each muffin. I didn't really taste the pears and vanilla as much as I would have liked. For me this made 15 muffins. I substituted almond meal for the white flour but couldn't detect that flavor either. Instead of chopped pecans in the muffins I put two or three pecan halves on top - this serves the triple purpose of adding roasted flavor to the pecans decorating the top and allowing non-pecan-lovers to pick them off. Since it was Christmastime I also sprinkled red big-crystal sugar on top which worked very well. I may drizzle some icing over them before I take them to the potluck. If I made these again I think I might add more sugar or maybe buy pear flavoring? Read More
(2)
Rating: 5 stars
06/24/2014
Very yummy! I made mini muffin bites instead of larger muffins. I also used canned pears I didn't have any fresh ones to use but they still came out great and full of flavor! I also used banana flavored yogurt instead of the plain vanilla yogurt because that was what I had in my fridge at the time! I will definitely will keep making these! Read More
(2)
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Rating: 5 stars
11/08/2017
Loved this -- even with my "healthy" swaps! I cut the sugar to 1/2 cup used just 1 tbs of oil and replaced the rest of the oil with 1/2 cup applesauce. To make the consistency lighter I used King Arthur white whole wheat flour. Instead of making muffins I dumped the batter into a loaf pan and baked for about 45 minutes. Delicious! Read More
(1)
Rating: 5 stars
02/16/2016
Best muffins ever! Read More
(1)
Rating: 5 stars
09/03/2017
I used plain yogurt and compensated with extra vanilla and a little brown sugar. Use 66% coconut oil instead of all canola. This makes the dough firmer than you would expect but the results are delicious. I made a brown sugar butter for them. I "sifted" the flour through a fine wire mesh colander because I didn't have the sifter ready only available. Worked really well. I dumped the hulls into the garbage. Well worth the time so that the muffins had a really great texture. Read More