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

Pecan Pear Muffins

all-purpose flour

sugar

baking soda

cinnamon

salt

eggs

canola oil

vanilla extract

pears (about 6 medium)

pecans

I reworked this recipe to be healthier and it is delicious! I substituted 1 cup whole wheat flour for part of the flour, 1/2 cup applesauce for part of the oil, swapped out all of the sugar for 1/2 cup blue agave syrup and 1/4 cup brown sugar. Also based on the reviews, I added 1/2 tsp each ground cardamom and ground ginger.

Am going through my pear harvest and tried this and two other recipes. This was by far the best of the three. They were wonderfully moist and made a perfect breakfast for my family. They ended up making more than 2 dozen for me. I didn't really measure how many cups of pears I added though- it was probably closer to 6. Used veggie oil instead of canola as well bcs that's what I had in the house.

Easy recipe, I used ripe pears, doubled the cinnamon, added ginger, used 1 cup brown sugar, 1/2 cup raw sugar.  The dough is wet so I used 1 tsp soda and 1 tsp baking powder. I wish I had thought of lemon zest. Next time...This recipe will call to your culinary creativity.

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!

These were good -- my little children loved them -- but nothing special. A little too much pear for my liking. Also, just pealing and chopping the pear took at least half an hour by itself, if not more, so for that reason alone I won't make this recipe. Only for a stupendous recipe would I take the trouble!

Very moist with all the pears.  A bit too sweet for my taste, but others didn't think so. I used sugar pears which are very sweet, so maybe that's partly to blame.I also added 1/2 tsp. ginger and 1/4 tsp. nutmeg to make them a spiced pear muffin.

I doubled the cinnamon, added 1/2 t ginger & 1/4 t nutmeg and decreased the sugar to 1 c brown sugar and 1/2 white. Used 1/2 white whole wheat flour and 1/2 all-purpose. Tasty.

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.

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.

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

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

Just allowed these to cool enough to sample one before dinner.  The muffin is delicious (as was the batter).  I would like to know if this particular recipe can be frozen.

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.

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.

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!

Delicious!  Left brunch with a clean plate.

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.

Contest winner eh? And from all the reviews you all must have a major sweet tooth. I found these sickeningly sweet. WAY too much sugar. I can’t even get past a muffin. Will not make again. More like dessert pie puffs. Don’t expect a muffin, expect dessert.

I made these using pears from our old tree in the back yard. It's a Keifer pear tree, they are best for canning and have a very firm texture.  I added 1/2 cup of sugar from the recipe along with the juice and zest of 1 lemon to macerate the pears. I also added 1 teaspoon of dry ginger because pears and ginger are a great combination.   These muffins are perfect and I will be sure to make them again.  Pears that you find at the supermarket usually have more sugar than the old fashioned variety that I used. That can account for a "too sweet" muffin.

Delicious! I made half the recipe for 12 muffins. My pears were not very sweet, so the batter sweetness was not overpowering. I made them gluten free and used double the cinnamon. We all enjoyed them. I will try reducing the sugar a bit next time. Thanks for the recipe!

Lovely, moist and flavorful! I used half the oil and reduced the sugar to 1 1/2 cups since my pears were very ripe and they're still wonderful.  Will definitely make again

Delicious!! Love them but I will chop the pears up much finer next time. My family likes them very finely chopped.

pecan pear muffins

Prep Time: 25 minutes

Cook Time: 25 minutes

Total: 50 minutes

Servings: 2

Cost: $16.54 /serving

Author : Taste of Home

Ingredients

Instructions

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