Seasonal Spiced Pear Walnut Muffins (Printable)

Moist muffins with juicy pears, crunchy walnuts, and aromatic spices, perfect for a cozy snack or breakfast.

# What You Need:

→ 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

# How To Make It:

01 - Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners or grease lightly.
02 - In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
03 - In a separate bowl, whisk eggs, oil or melted butter, milk, brown sugar, and vanilla extract until fully blended.
04 - Add the wet mixture to the dry ingredients and stir gently until just combined, avoiding overmixing.
05 - Fold the diced pears and chopped walnuts into the batter carefully.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean.
08 - Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Helpful Tips:

01 -
  • They stay incredibly moist for days, thanks to the pears tucked into every bite.
  • The warm spice mix fills your kitchen with a smell that makes everyone wander in asking what's baking.
  • They're forgiving enough for busy mornings but impressive enough to share with guests.
02 -
  • Don't skip the resting time in the tin; pulling them out too soon can make the bottoms stick or the tops collapse.
  • If your pears are very juicy, pat the diced pieces gently with a paper towel to avoid a soggy batter.
  • Resist the urge to stir the batter smooth; a few lumps mean tender muffins, not hockey pucks.
03 -
  • Toast your walnuts in a dry skillet for a few minutes before adding them; it deepens their flavor and makes the whole muffin taste more intentional.
  • If you want a bakery-style dome, fill the cups almost to the top and bake at 400°F for the first 5 minutes, then drop to 375°F for the remaining time.
  • Let the batter rest for 5 minutes before scooping; it gives the leaveners a head start and results in a fluffier crumb.
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