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Vanilla Pear Muffins

Rated as 4.8 out of 5 Stars
843

"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

1 h servings 240
Original recipe yields 12 servings (1 dozen muffins)

Directions

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  1. Preheat oven to 450 degrees F (230 degrees C). Grease or line 12 muffin cups with paper liners.
  2. 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.
  3. 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.

Footnotes

  • 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


Per Serving: 240 calories; 13.4 28.2 3.4 16 171 Full nutrition

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Reviews

Read all reviews 23
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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 ...

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 ma...

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 m...

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 did...

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...

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 banan...

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 K...

Best muffins ever!

This is a great recipe for light and fluffy muffins! A sure crowd pleaser.