*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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.
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!
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.
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.
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?
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!
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!
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.
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