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Bartlett Pear Muffins

4 Reviews

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Small nuggets of ripe pear are a surprise in either bite-sized or full size muffins.  Wonderful with fresh pear butter! You can also use mini muffin pans and bake at 425 degrees for 15 minutes
  • 2 cups all purpose flour
  • ½ cup granulated sugar
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • 1 egg, beaten
  • ¼ cup melted butter, cooled
  • Zest of 1 lemon
  • 1 cup diced Bartlett USA Pears (about 2 medium pears)
  • ½ cup chopped walnuts or pecans

Preheat oven to 425 degrees. Sift together flour, sugar, baking powder, and salt. In a separate bowl, beat together milk, beaten egg, butter, and lemon zest.

Mix pears and nuts into flour mixture. Gently stir milk mixture into dry ingredients. Batter should be lumpy, not smooth. Do not over mix.

Spray muffin pans with nonstick spray. Fill muffin cups ⅔ full. Bake for 20 to 25 minutes, until tops are browned. Remove from pan immediately and serve warm.

  • Serving Size: 1 Muffin
  • Calories: 210 (35% calories from fat)
  • Fat: 8g Fat (3g Sat Fat)
  • Carbohydrate: 30g
  • Dietary Fiber: 2g
  • Protein: 4g

5 Comments » for Bartlett Pear Muffins
  1. Tim Chrzanowski says:

    These are great muffins, warning if using cupcake liners you will end up with 10-12 cupcake size muffins. I made the mistake of doubling the recipe, added extra pears and nuts, I ended up with 36 muffins. I’m just hoping they freeze well. Also I noticed that my first batch of 24 that went in the oven did not rise as well as the 2nd batch of 12, I’m thinking that letting the batter set for 15-20 minutes yeids a better muffin.

  2. Marla says:

    These are delicious and make 12 domed, regular-sized muffins. I substituted 2 teaspoons vanilla for the zest. I also used half brown sugar, half white sugar. Before baking, I sprinkled each with a bit more sugar (This melts and produces an incredible crust.). Thank you for sharing this recipe!

  3. Gerlinda J says:

    This is the third time I’ve made these muffins and first off, it makes a lot more than 6 regular sized muffins. Today I made 24 minis and 6 regular muffins from this recipe. This time I substituted Splenda for the sugar, used 1/3 cup vanilla Greek yogurt with 2/3 cup milk, substituted canola oil for the butter, and added a teaspoon of vanilla. I also sprinkled a little granulated sugar on top before baking them. They came out nicely browned and a little crunchy on top. They are very good, but still not much fruit flavor despite using very ripe Bartlett pears.

  4. Judy says:

    Loved this recipe. especially enjoyed the perfect crispy first bite. It has less fat and sugar than othersand is perfect in texture and sweetness. I substituted a half cup of wheat flour for white flour. And added 1 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp ginger.

  5. Anna Ell says:

    Made these for Saturday breakfast this morning and they were delicious! The recipe was quick and easy to prepare.

  6. Bonnie R. Self says:

    Made this last night. I used this recipe, as I wanted to avoid a recipe that used classic apple pie spices with pear. I am not a fan of all pomme fruits being flavored like apple pie in desserts, since it tends to mask the flavor of the fruits. I followed the recipe for the most part, though I used mac nuts instead of pecans/walnuts since I happened to have macs. I also added some stuff to try to enhance the natural flavor of the nuts/fruits. The enhancements I made were nutmeg and vanilla/almond extract to add some flavor, since the recipe as written sounded a little bland. I felt these tasted better cold than they did warm out of the oven. Even with my additions, they are fairly bland. It could be the change in the nuts, as pecans/walnuts are more flavorful than macs. It tasted like it did need some other flavor notes though. Maybe a little ginger, or some other herb/spice. Some candied ginger cut into pieces and added to the dough would probably be really good.

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