Seasonal Spiced Pear Walnut (Printable)

Moist muffins combining juicy pears, crunchy walnuts, and warm spices for a comforting snack any time.

# Ingredient List:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 teaspoon ground cinnamon
06 - 1/2 teaspoon ground ginger
07 - 1/4 teaspoon ground nutmeg
08 - 1/8 teaspoon ground cloves

→ Wet Ingredients

09 - 2 large eggs
10 - 1/2 cup vegetable oil or melted butter
11 - 1/2 cup whole milk or plant-based milk
12 - 2/3 cup packed light brown sugar
13 - 1 teaspoon pure vanilla extract

→ Fruit & Nuts

14 - 2 medium ripe pears, peeled, cored, and diced (about 1 1/2 cups)
15 - 3/4 cup walnuts, roughly chopped

# Directions:

01 - Preheat oven to 375°F and line a 12-cup muffin tin with paper liners or lightly grease it.
02 - In a large bowl, whisk together all-purpose flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a separate bowl, beat eggs, vegetable oil (or melted butter), milk, brown sugar, and vanilla extract until well blended.
04 - Pour the wet ingredients into the dry ingredients and gently stir until just combined; avoid overmixing to maintain muffin texture.
05 - Fold diced pears and chopped walnuts into the batter carefully to distribute evenly.
06 - Divide the batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center of a muffin comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.

# Expert Tips:

01 -
  • The pears stay tender and sweet inside while the walnuts give every bite a satisfying crunch.
  • Warm spices make your kitchen smell like a bakery without any fuss or fancy techniques.
  • They taste even better the next day, which means you can bake ahead and actually relax in the morning.
02 -
  • Don't skip peeling the pears or you'll end up with chewy bits of skin that interrupt the soft texture.
  • If your pears are very juicy, pat the diced pieces with a paper towel before folding them in so the batter doesn't get too wet.
  • Use fresh baking powder and baking soda, because old leaveners will leave your muffins flat and disappointingly dense.
03 -
  • Let your eggs and milk sit at room temperature for 20 minutes before mixing so the batter comes together more smoothly.
  • Use a light hand when folding in the fruit and nuts, because the more you stir, the tougher the muffins will be.
  • If the tops start browning too quickly, tent the tin loosely with foil for the last few minutes of baking.
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