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    MJ & Hungryman » Baby/Kid-Friendly Recipes

    Fluffy Pear Muffins

    By Min On September 26, 2022

    This post may contain affiliate links. Please see our disclosure policy for more details.

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    A sliced muffin on a plate with sliced pears.

    Pear muffins - fluffy and moist with juicy pear spread throughout, these delightful muffins are the perfect fall breakfast treat!

    2 pear muffins stacked with a bite taken out of the top one.

    Healthy Pear Muffins

    Pears are one of, if not my favorite fall fruit! I go back and forth between pears and apples. So these healthy muffins were bound to happen!

    Seeing just how many fans I gain on a daily basis thanks to all of my muffins, I'm determined to share as many variations as I possibly can!

    If you've tried any of my muffins, you know that they are not overly sweet. That's because I develop my recipes with babies and toddlers in mind, always. But you can certainly add more sweetener of choice, which I share below!

    You will love how customizable this pear muffin recipe is! It can be made gluten-free, dairy-free, egg-free, or refined sugar-free depending on your dietary needs and preferences.

    Jump to:
    • Healthy Pear Muffins
    • Ingredients
    • Step-by-Step Instructions
    • Variations and Substitutions
    • Tips for Success
    • Storage Suggestions
    • Frequently Asked Questions
    • Other Healthy Muffins to Try
    • Fluffy Pear Muffins

    Ingredients

    All the ingredients laid out on a white background.

    I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.

    • Fresh pears - use soft and juicy ripe pears but not overripe pears to avoid soggy muffins.
    • Milk and Greek yogurt - the combination of these two ingredients imparts great texture, flavor, and nutrition! I recommend using full fat, as it is essential for optimal brain development in the early years.
    • White whole wheat flour - You will love baking with this flour. It's the same nutritionally as whole wheat flour but is lighter in texture and a little sweeter in flavor. You can use all-purpose flour, whole wheat, or a combination both.
    • Oats - rolled oats will work best but you can use quick oats. Steel cut oats will not work.
    • Baking powder and baking soda - be sure to check the expiration date so that your muffins will rise properly.
    • Lemon zest - adds incredible brightness to the muffins. In my opinion, this ingredient is a MUST!

    Step-by-Step Instructions

    A four image collage showing cooking process step by step.
    Muffins in a blue silicone mat.
    1. In a large mixing bowl, soak the oats first in milk and yogurt. You can skip if you are pressed for time BUT I highly encourage you to plan ahead and account for this extra time. The oats will absorb some of the liquid, resulting in soft, tender muffins
    2. Add the wet ingredients to the soaked oats.
    3. In a medium bowl, combine all the dry ingredients.
    4. Pour in the wet mixture. Be careful not to over mix. Gently fold in diced pear and walnuts.
    5. Scoop batter evenly into a 12-cup muffin tin. I like to use a silicone muffin tray because there's no need to grease and the muffins just pop right out!
    6. Bake until a toothpick inserted into the center of a muffin comes out clean. Cool for 5 minutes or so before transferring to a wire rack.

    Variations and Substitutions

    Baked muffins on a black wire rackc.
    • Dairy-free? Any plant-based Greek style yogurt and milk (such as unsweetened almond milk) will work. As for butter, use vegan butter or coconut oil. You can also use olive oil, if you prefer.
    • Egg-free? Use flax egg. In a bowl, combine 2 tablespoons of flaxseed meal (ground flaxseed) and 6 tablespoons of water. Allow the mixture to sit for 8-10 minutes until thickened like gel-like consistency.
    • No white whole wheat flour? You can use all purpose flour, whole wheat flour (muffins will be denser and heartier), or a combination of both.
    • Gluten-free? Use a 1:1 gluten free flour like this one and certified gluten-free oats. Almond flour won't work.
    • No pears? Try with apples or peaches!
    • An alternative to honey? You can use maple syrup, date syrup, or over ripe banana or unsweetened applesauce, if avoiding added sugars.
    • No walnuts? Try with pecans or almonds.

    Tips for Success

    • Use a spoon to scoop the flour into the measuring cup rather than scooping the flour out of the container or bag with your measuring cup. Using the latter method, you could end up with a lot more than what you need.
    • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to baking.
    • Do NOT over-mix the muffin batter after combining the dry and wet ingredients. Mix lightly with a spatula until just combine. Otherwise you will end up with dense, tough muffins.
    • Gently fold in the chopped pears and walnuts.
    • You can leave out the walnuts, but I highly encourage you to include them as they add great texture to these very moist muffins.

    Storage Suggestions

    A sliced muffin on a plate with sliced pears.

    Line an airtight container with paper towel. Add the pear muffins, place another paper towel on top, close the lid, and keep on the counter for up to 2 days.

    You can also refrigerate or up to 4 days. Enjoy at room temperature or microwave briefly (no more than 15-20 seconds). These muffins are actually tasty straight out of the refrigerator too!

    To freeze, I recommend flash freezing. It's seriously the best way to freeze all baked goods. Will keep for up to 3 months. Thaw in the refrigerator overnight.

    Frequently Asked Questions

    Can I give these pear muffins to my baby?

    Yes! The only change you have to make is to replace honey with 1 cup of mashed bananas (about 2 medium ones) or ½ cup unsweetened applesauce or date syrup.

    Here's a master list of healthy baby muffins that I believe your baby (and YOU) is going to love! 

    What is the best type of pear to bake with?

    The best varieties for baking are Bartlett, Bosc, and Anjou. The good news is they are all widely available at stores. You want to use ripe but not overripe pears as they will release too much moisture into the muffins.

    Do I need to peel the pears?

    You don't have to! The already soft skin will soften even more during baking and will add a boost of fiber.

    Other Healthy Muffins to Try

    • Healthy Yogurt Muffins (So Moist)
    • Moist Banana Spinach Muffins
    • Easy Savory Vegetable Muffins
    • Moist Pumpkin Banana Muffins

    Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!

    A sliced muffin on a plate with sliced pears.

    Fluffy Pear Muffins

    Pear muffins - fluffy and moist with juicy pear spread throughout, these delightful muffins are the perfect fall breakfast treat!
    5 from 6 votes
    Print Pin Rate
    Prep Time: 20 minutes
    Cook Time: 20 minutes
    Total Time: 40 minutes
    Servings: 12 Muffins
    Author: Min | MJ and Hungryman

    Equipment

    • Muffin Pan
    • Mixing Bowls

    Ingredients

    Wet

    • ½ cup whole milk
    • ¾ cup (175g) plain Greek yogurt, preferably
    • 1 cup (100g) rolled oats
    • 3 tablespoons melted butter (or olive oil)
    • 2 large eggs
    • ¼ cup honey
    • 1 teaspoon vanilla extract
    • 2 teaspoons lemon zest

    Dry

    • 1 cup (130g) white whole wheat flour
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda

    Fold in

    • 1 ½ cups (225g) chopped pears
    • ⅓ cup (35g) chopped walnuts

    Instructions

    • Preheat oven to 375°F.
    • In a medium bowl, whisk together the yogurt and milk until smooth. Stir in the oats. Set aside to soak for 10-15 minutes.
    • Stir in the rest of the wet ingredients into the oat mixture.
    • In a large mixing bowl, combine all the dry ingredients. Add the wet ingredients. Be careful not to over mix. Use a spatula (instead of a whisk) to gently stir together until all the flour is wet. The less you stir the mixture, the lighter and fluffier your muffins will be.
    • Gently fold in the pears and walnuts. Divide batter evenly into a greased, lined or silicone 12-cup muffin pan.Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
    • Allow the muffins to cool for 5 minutes before transferring to a wire rack to cool completely.

    Notes

    • Take all the cold ingredients out of the refrigerator at least 15 minutes prior to cooking.
    • You can substitute honey with maple syrup, date syrup, one medium overripe banana (will be about ½ cup mashed) or ½ cup unsweetened applesauce.
    • Do NOT leave out the lemon zest! 
    Store in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Enjoy at room temperature or microwave briefly. Freeze for up to 3 months. 

    Nutrition

    Calories: 165kcal | Carbohydrates: 22g | Protein: 6g | Fat: 7g | Fiber: 3g
    Course Breakfast
    Cuisine American
    Tried this Recipe? Tag me Today!Tag me @KidFriendly.Meals today!

    More Baby/Kid-Friendly Recipes

    • Fluffy Vegetable Rice
    • How to Freeze Yogurt
    • Creamy Chicken Orzo
    • Custard Yogurt Toast (Sweet and Savory)

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    About Min

    Thank you so much for stopping by! I am Min, a Registered Dietitian, a Christ follower, a wife, and a mom to our two miracle babies! Currently, I’m having a ton of fun feeding their tummies and sharing our baby led weaning journey! Follow me on Instagram if interested in seeing daily menu as well as tips and tricks.

    Reader Interactions

    Comments

    1. Camille says

      November 07, 2022 at 4:41 pm

      Made these this weekend and used pecans instead of walnuts, and added a few dark chocolate chips. My kiddos loved them, even the picky eater. 💛

      Reply
      • Min says

        November 07, 2022 at 6:59 pm

        Woohoo! I'm so glad these were a hit!

        Reply
    2. Sarah says

      November 01, 2022 at 8:27 pm

      Can I soak the oats in the milk/yogurt overnight? I forgot the lemon zest and can't get any lemons until tomorrow

      Reply
      • Min says

        November 02, 2022 at 6:47 pm

        Hi! I'm so sorry just seeing this message now. I haven't tried so can't say for certain but think it will work. I imagine the muffins will be extra moist

        Reply
    3. Desiree says

      October 17, 2022 at 8:25 pm

      5 stars
      These were delicious! I used oat milk and applesauce instead of honey! 13 month old loved them and so did I ! Thanks for this recipe!

      Reply
      • Min says

        October 17, 2022 at 9:23 pm

        Yay!! I'm so glad!!

        Reply
    4. jpow says

      October 17, 2022 at 10:06 am

      5 stars
      I used egg replacer and it turned out so well! My 13 month is starting to get picky and they have been getting harder and harder to feed but with these muffins it's no problem. I'm planning on making these to always have on hand for the rest of pear season 🙂

      Reply
      • Min says

        October 17, 2022 at 12:44 pm

        I'm so glad you guys enjoyed these muffins!! Thanks for taking the time to share!

        Reply
    5. Janeen says

      October 14, 2022 at 10:56 pm

      5 stars
      These muffins are so delicious! Thanks for the keeper!

      Reply
      • Min says

        October 15, 2022 at 1:16 pm

        You're welcome!!

        Reply
        • Mehwish Asim says

          October 17, 2022 at 4:18 am

          Please Mention the quantity of ingredients. I have only ingredients found with quantities..

          Reply
          • Min says

            October 17, 2022 at 7:55 am

            Hi there's a recipe card at the end of this post (above where you wrote this comment)

            Reply
    6. KM says

      October 08, 2022 at 9:29 pm

      5 stars
      Just made these with some overripe pears and bananas. We have a walnut allergy in our home, so I added mini chocolate chips instead. Delicious with some cream cheese!!

      Reply
      • Min says

        October 10, 2022 at 7:48 pm

        Love it!!! Will need to try with cream cheese next time!

        Reply
    7. Ashley says

      October 03, 2022 at 3:43 pm

      5 stars
      These tasted great and the lemon zest really packed the punch! I did applesauce instead of honey, per your suggestion, and my 14 month old gobbled it up for her snack this afternoon. I added a dribble of honey on top for me. 😋 I ended up adding grinded walnuts instead of the chopped nut to modify for baby as well. You are the muffin queen, and I’m so grateful for your recipes!

      Reply
      • Min says

        October 03, 2022 at 3:50 pm

        It's been a very trying day so far and your comment totally made me smile! Thanks so much! Yes, I always drizzle mine with honey too ;). And thank you for the complement!! I'm grateful that you are here :).

        Reply
    8. sonia says

      September 26, 2022 at 11:17 pm

      hi! love this recipe! could i use korean pears? and if yes, should i keep on the skin for these too?

      Reply
      • Min says

        September 27, 2022 at 12:30 pm

        Hi! I think it will. My only concern is that they're much crispier in texture so I would dice small and remove the skin!

        Reply

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    I am MJ, a registered dietitian and a mom of 2. I truly hope you’ll enjoy all the recipes and tips that I share on what and how to feed your child!

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