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Perfect Pear Muffins

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"You can also use tart apples in these light-as-air muffins. The parchment paper cups are very easy but make them look wonderful and special enough for a party! Try serving them warm with some whipped cream cheese."
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45 m servings 203
Original recipe yields 12 servings (12 muffins)


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  1. Preheat oven to 400 degrees F (200 degrees C). Line a 12-cup muffin tin with paper liners.
  2. Sift flour, 3/4 cup sugar, baking powder, 1 teaspoon cinnamon, baking soda, nutmeg, and salt together in a large bowl. Add pears; stir to coat evenly.
  3. Combine buttermilk, egg yolks, oil, and vanilla extract in a bowl; mix well. Stir into the pear mixture until batter is just moistened.
  4. Beat egg whites in a separate bowl with an electric mixer until stiff but not dry. Fold egg whites into the batter until just barely incorporated. Fill muffin cups 2/3-full with batter.
  5. Combine 2 tablespoons sugar and 1 tablespoon cinnamon together in a bowl; sprinkle over the batter.
  6. Bake in the preheated oven until light golden brown and tops spring back when lightly pressed, 25 to 30 minutes.


  • Cook's Note:
  • To make easy parchment paper muffin liners, find a glass or cup that fits the shape of your muffin tin. Cut 5-inch squares of parchment paper. Turn glass upside-down. Center a parchment piece on top of the glass and press it down, creasing it to form a cup. Lightly spraying your muffin tins with vegetable oil will help to hold paper cups in place.
  • You can use apples in place of pears if desired.
  • For more even baking, turn the pan halfway through the baking time.

Nutrition Facts

Per Serving: 203 calories; 5.7 34.7 3.9 28 266 Full nutrition

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