Seasonal Spiced Pear Walnut (Printable)

Moist muffins bursting with juicy pears, crunchy walnuts, and aromatic spices for warm, flavorful bites.

# 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

# Steps:

01 - Preheat oven to 375°F (190°C) and 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 mixed.
03 - In a separate bowl, whisk eggs, oil or melted butter, milk, brown sugar, and vanilla extract until fully combined.
04 - Add wet ingredients to dry and stir gently until just blended, avoiding overmixing to maintain batter lightness.
05 - Carefully fold diced pears and chopped walnuts into the batter, ensuring even distribution.
06 - Divide batter evenly among the prepared muffin cups, filling each approximately three-quarters full.
07 - Bake for 22 to 25 minutes until a toothpick inserted in the center comes out clean.
08 - Allow muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The pears stay tender and juicy inside while the tops turn golden and slightly crisp.
  • Warm spices fill your kitchen with the kind of smell that makes people wander in asking whats baking.
  • You can mix everything in two bowls and skip the stand mixer entirely.
  • They taste even better the next morning with coffee, almost like they needed time to settle into themselves.
02 -
  • Don't skip peeling the pears, the skins can turn chewy and distract from the soft crumb.
  • If your batter looks a little thick, that's normal, the pears add moisture as they bake.
  • Let the muffins cool completely before storing them or condensation will make the tops soggy.
03 -
  • Toss the diced pears in a teaspoon of flour before folding them in, it keeps them from sinking to the bottom.
  • Use a light hand when stirring, the less you work the batter, the lighter and fluffier your muffins will be.
  • If you want a little sparkle, brush the tops with melted butter and sprinkle coarse sugar before baking.
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