This spiced pear muffin recipe is a great fall muffin option. The pear gets grated and mixed into the batter which makes the muffin moist, flavorful and gives it a great texture.
The warm spices used in this recipe are cinnamon, ginger, nutmeg and cardamom which work great with the subtle pear flavor. Pears have a delicately sweet taste, so these spices really enhance it.
The crumb topping on these muffins gives them a little extra sparkle and a café vibe.
I haven’t met anyone who doesn’t love a good crumb topping, I am sure they are out there but for the most part the crumb topping is a winner across the board. However, if you aren’t a fan, it can be left off.
Here are a few other pear recipes you may enjoy:
Baked Brie With Honey Pears
Pear Butter
Chinese Five Spice Poached Pears
Pear and Cardamom Pie
What you need to make this spiced pear muffin recipe: (printable recipe is below)
Makes 24 muffins
- 2 1/2 cups shredded pears – about 4 large pears, remove the cores and shred but don’t squeeze out any liquid from the shredded pears.
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup salted butter – melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
Crumb Topping:
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup salted butter – melted
- pinch of salt
Instructions
- Pre-heat the oven to 350 F.
- In a large mixing bowl, add shredded pears, sugar, brown sugar and melted butter together and mix well.
- Add in eggs and vanilla extract and blend again.
- Add in the cinnamon, nutmeg, ginger, cardamom, flour, baking powder and salt until a batter forms.
- In another mixing bowl, add together the crumb topping ingredients and mix until a crumb topping forms.
- Spoon batter into greased or lined muffin tins and then top with crumb topping.
- Bake for 18-22 minutes or until the muffins look baked through and the tops aren’t sticky.
Spiced Pear Muffins
Ingredients
- 2 1/2 cups shredded pears – about 4 large pears shred, remove core of pear and do not drain liquid from shredded pears
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup salted butter – melted
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cardamom
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/2 cups flour
- 2 teaspoon baking powder
- 1 teaspoon salt
Crumb Topping
- 3/4 cup flour
- 1/4 cup sugar
- 1/4 cup salted butter – melted
- pinch of salt
Instructions
- Pre-heat the oven to 350 F.
- In a large mixing bowl, add shredded pears, sugar, brown sugar and melted butter together and mix well.
- Add in eggs and vanilla extract and blend again.
- Add in the cinnamon, nutmeg, ginger, cardamom, flour, baking powder and salt until a batter forms.
- In another mixing bowl, add together the crumb topping ingredients and mix until a crumb topping forms.
- Spoon batter into greased or lined muffin tins and then top with crumb topping.
- Bake for 18-22 minutes or until the muffins look baked through and the tops aren’t sticky.
