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Pear muffins with pecan streudel or crumb topping. Delicious and moist recipe
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4.31 from 43 votes

Delicious and Easy Pear Muffins

Moist and flavorful muffins for Summer or Fall.
Prep Time15 mins
Cook Time15 mins
Course: Breakfast
Cuisine: American
Servings: 12 muffins
Calories: 413kcal


  • Muffin Tin


  • 2 C flour
  • 2 tsp cinnamon
  • pinch nutmeg
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs room temperature
  • 1/2 C honey
  • 1/2 C coconut oil melted and cooled
  • 2/3 C plain yogurt
  • 2 tsp vanilla extract
  • 2 C chopped pears smaller chunks is better

Optional Topping

  • 1/2 C all purpose flour
  • 1/3 C brown sugar or coconut sugar
  • 1 tsp cinnamon
  • 5 Tbsp cold butter chopped
  • 1/2 C chopped pecans


  • Preheat oven to 425°F. Grease a muffin tin and set aside.
  • Combine flour, cinnamon, nutmeg, baking powder, baking soda, and salt. Add chopped pears to dry ingredients and toss to coat. Set aside.
  • In a separate bowl combine eggs, honey, coconut oil, yogurt, and vanilla.
  • Pour dry ingredients in with wet and stir until just combined.
  • Evenly divide into medium sized muffin tin. Should fill each cavity to the top.
  • For the crumb topping: combine flour, sugar and cinnamon. Add cold butter and combine until fine crumbs. Add pecans.
  • Evenly divide crumb topping between muffins, if using.
  • Bake at 425° for 5 minutes.
  • Turn oven down to 350°F and continue baking for 11 minutes.
  • Muffins should be slightly browned and toothpick comes out clean.
  • Let cool in pan 5 minutes before removing to a cooling rack.


Calories: 413kcal | Carbohydrates: 60g | Protein: 5g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 290mg | Potassium: 259mg | Fiber: 4g | Sugar: 37g | Vitamin A: 267IU | Vitamin C: 2mg | Calcium: 90mg | Iron: 2mg