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These Pear Pecan Muffins topped with an Oat Pecan Crumble are super moist and full of warm, tasty spices and they freeze well. They are perfect for a mid-morning snack or breakfast on the go!
In our home, nothing says fall like baking…and harvest. Pears are one of the crops we grow commercially. I always enjoy bringing home buckets of these delicious beauties from the orchard and planning out recipes. One recipe remains a staple every autumn, and that is these rich Pear Pecan Muffins with Oat Pecan Crumble.
Fall is a hectic time for us because of harvest. Depending on the time of year, we can be picking pears and wine grapes 24 hours a day. So I never know when my husband will be coming home. Because he works so hard and so many hours, I try as much as I can to keep food in the freezer so there's always something to pop in his lunchbox or in the oven. This delicious pear muffin recipe is super moist and full of warm spices and freezes well. They are perfect for a mid-morning snack or breakfast on the go!
p.s. If you are lucky enough to pick pears straight from the tree, they will keep in your fridge for quite some time. We've been able to keep pears until Thanksgiving in our fridge most years. It's so nice to be able to bake with pears all season long! This post may contain affiliate links. Please read my disclosure for more information.
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Why You'll Love These Pear Pecan Muffins
- Moist and Flavorful: Thanks to fresh, juicy pears and rich pecans, these muffins stay moist with just the right amount of crunch.
- Warm, Spiced Perfection: Cinnamon and nutmeg add a warm, comforting flavor that pairs perfectly with the sweetness of pears.
- Easy to Make: With simple steps and common ingredients, this pear muffins recipe is perfect even for beginner bakers.
- Freezer-Friendly: Make a batch now and freeze them for later—perfect for those busy mornings when you need breakfast on the go.
- Perfect for Any Time of Day: Whether you're craving a mid-morning snack or a quick breakfast, these pear pecan muffins hit the spot.
Ingredients
- Fresh pears
- all-purpose flour
- baking powder
- baking soda
- kosher salt
- ground cinnamon
- ground nutmeg
- butter
- brown sugar
- granulated sugar
- large eggs
- Greek yogurt
- pure vanilla extract
- milk
- old fashioned oats
- table salt
- pecans
See the printable recipe card below for exact quantities.
How to Make
- Preheat & Prep: Preheat your oven to 350°F and line a 12-muffin pan with paper liners.
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients: In a mixer, beat together melted butter, brown sugar, granulated sugar, vanilla, and eggs.
- Mix Together: Gradually stir the flour mixture into the wet mixture until just combined. Then, gently fold in the diced pears.
- Fill & Top: Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
- Make the Crumb Topping: In a small or medium bowl, mix together flour, oats, brown sugar, salt, and baking powder. Cut in the butter until the mixture resembles pea-sized crumbs, then fold in the pecans.
- Bake: Sprinkle the crumble evenly over the muffin batter and bake for 23-25 minutes or until a toothpick comes out clean.
- Cool: Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
See the printable recipe card below for exact recipe instructions.
Tips for Recipe Success
- Don't Overmix: Stir the batter just until the dry ingredients are combined to keep the muffins tender.
- Ripe Pears Are Key: Use ripe, but not overly soft, pears for the best flavor and texture.
- Fresh Pears Are Best: Don't use canned pears in the recipe as it will be too mushy.
Best Pear Varieties for Baking
- Bosc pears, Anjou pears and Bartlett pears
- When baking, choose pears that are firm yet ripe. To check ripeness, gently press the neck of the pear with your thumb—if it yields to pressure, it's ready.
- If the pears are very firm when you purchase them, let them sit on the counter for a few days to ripen.
- Avoid using mushy, overripe pears for this recipe, as they won't give the desired texture.
Serving Suggestions
- Breakfast Bliss: Pair these muffins with a cup of coffee or tea for a cozy morning start.
- Brunch Star: Serve them alongside scrambled eggs or yogurt for a well-rounded brunch.
- Snack Attack: Enjoy one (or two!) as a sweet afternoon pick-me-up.
Storage Instructions
- Fresh: Store the muffins in an airtight container at room temperature for up to 3 days.
- Frozen: Wrap muffins individually in plastic wrap and store in a freezer-safe bag for up to 3 months. To reheat, simply pop them in the microwave for about 20-30 seconds.
Ingredient Swaps
- No Pecans? Swap them out for walnuts or almonds, or omit them entirely for a nut-free version.
- No Greek Yogurt? Use sour cream or plain yogurt instead.
- Want a Healthier Option? Substitute half of the all-purpose flour with whole wheat flour.
Other Pear Recipes You'll Love
FAQs About Pear Muffins
The secret to moist muffins lies in using fresh, ripe ingredients and not overmixing the batter. Incorporating moisture-rich fruits like pears also helps keep the muffins tender.
Yes, ripe pears provide the best flavor and texture in muffins. They should be soft but not mushy.
For baking, pears should be soft enough to easily bite into but still hold their shape. Crunchy pears won't provide the same sweetness or tenderness when baked.
This post may contain affiliate links. Please read my disclosure for more information.
If you give this recipe a try, please leave a comment below, rate the recipe⭐⭐⭐⭐⭐, and don’t forget to tag me @homesweetfarmhome on Instagram. I’d love to see what you come up with and share with our community. Cheers!
Recipe Card
Pear Pecan Muffins with Oat Pecan Crumble
Ingredients
Muffins
- 1 ¾ cup all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 cup butter, melted
- ½ cup brown sugar packed
- ¼ cup granulated sugar
- 2 eggs
- ½ cup greek yogurt
- 2 teaspoons pure vanilla extract
- ¼ cup milk
- 1 ½ cup pears peeled and chopped
Oat Pecan Crumble
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 cup light brown sugar
- 1 ½ teaspoons salt
- 1 ½ teaspoons baking powder
- 10 tablespoons unsalted butter at room temperature, cut into ½-inch pieces
- 1 cup chopped pecans
Instructions
- Preheat oven to 350°F. Line one standard 12-muffin pan with paper baking liners and set aside.
- In a medium bowl, combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Set aside.
- In a mixer, combine melted butter, dark brown sugar, granulated sugar, vanilla and eggs, beat well.
- Stir dry ingredients into the wet mixture; mix until just incorporated.
- Stir in pears.
- Spoon batter into prepared muffin pans.
- For the crumble, in a small bowl, combine flour, oats, brown sugar, salt and baking powder.
- With a fork or pastry cutter, cut in the butter until there are pea-sized crumbs.
- Fold in chopped pecans.
- Sprinkle the crumble mixture over the muffin batter, dividing equally amongst the muffins.
- Bake in preheated oven for 23-25 minutes, until a toothpick inserted into center of muffins comes out clean. Allow muffins to cool in pans for 10 minutes before moving to a wire rack to cool completely.
Notes
Nutrition
* The nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Mandy says
These muffins are so favorable and easy to make! I made these for our visiting family and they gobbled them right up!