Seasonal Spiced Pear Walnut (Printable)

Moist muffins with juicy pears, crunchy walnuts, and warm spices, ideal for cozy mornings or snacks.

# 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 until evenly distributed.
03 - In a separate bowl, whisk eggs, vegetable oil or melted butter, milk, packed light brown sugar, and vanilla extract until smooth and well blended.
04 - Add the wet ingredients to the dry ingredients and stir gently until just combined, taking care not to overmix to maintain muffin tenderness.
05 - Gently fold the diced pears and chopped walnuts into the batter until evenly distributed.
06 - Divide the batter evenly among the muffin cups, filling each about three-quarters full for uniform rising.
07 - Bake for 22 to 25 minutes or until a toothpick inserted into the center comes out clean, ensuring the muffins are fully cooked.
08 - Allow muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

# Expert Tips:

01 -
  • The pears stay tender and almost jammy inside while the walnuts give you that satisfying crunch in every bite.
  • The spice blend is gentle enough for kids but interesting enough that adults keep reaching for seconds.
  • They taste like fall without being aggressively pumpkin spice, which is honestly a relief sometimes.
  • You can mix the batter in under ten minutes and still feel like you made something from scratch.
02 -
  • Overmixing the batter will give you dense, rubbery muffins instead of tender ones, stop stirring the second you dont see dry flour.
  • If your pears are rock hard, they wont soften enough during baking and youll end up with crunchy bits that feel out of place.
  • Letting the muffins cool in the tin for the full five minutes keeps them from breaking apart when you try to lift them out.
03 -
  • Toss the diced pears in a little flour before folding them in, it keeps them from sinking to the bottom of the muffins.
  • If you want a more pronounced spice flavor, let the batter rest for 10 minutes before baking so the spices have time to bloom.
  • Use a cookie scoop to portion the batter into the tin, it makes them uniform and keeps your hands cleaner.
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