Pecan Pear Muffins
These muffins are delicious! Chock-full of pears, pecans and down-home goodness, the moist sweet treats are terrific with a glass of cold milk or a steaming cup of coffee.
-Laura Ward, Las Vegas, Nevada
Ingredients
- 3 cups all-purpose flour
- 2 cups sugar
- 2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 2 eggs
- 1 cup canola oil
- 1 teaspoon vanilla extract
- 4 cups chopped peeled ripe pears (about 6 medium)
- 1 cup chopped pecans
Reviews
Delicious! I made half the recipe for 12 muffins. My pears were not very sweet, so the batter sweetness was not overpowering. I made them gluten free and used double the cinnamon. We all enjoyed them. I will try reducing the sugar a bit next time. Thanks for the recipe!
I made these using pears from our old tree in the back yard. It's a Keifer pear tree, they are best for canning and have a very firm texture. I added 1/2 cup of sugar from the recipe along with the juice and zest of 1 lemon to macerate the pears. I also added 1 teaspoon of dry ginger because pears and ginger are a great combination. These muffins are perfect and I will be sure to make them again. Pears that you find at the supermarket usually have more sugar than the old fashioned variety that I used. That can account for a "too sweet" muffin.
Contest winner eh? And from all the reviews you all must have a major sweet tooth. I found these sickeningly sweet. WAY too much sugar. I can’t even get past a muffin. Will not make again. More like dessert pie puffs. Don’t expect a muffin, expect dessert.
These muffins are fantastic. I was a little concerned that the muffins would be dry when I first mixed the wet with the dry ingredients. However, once I added the pears, the mix loosened up. They turned out to be moist and delicious. I'll make these again and again.
Delicious! Left brunch with a clean plate.
This is by far the best muffins we have ever eaten. I made a double recipe and I know my freezer will be raided. Thank you Laura for sharing!
These were delicious. I made half with walnuts and half without nuts, and both versions were excellent. I also added 1/2 tsp more cinnamon, but otherwise followed the recipe exactly. The pears made them nice and moist. My pears were not super ripe, and the sweetness level was perfect for us; if I ever make this recipe with very ripe pears, I will reduce the sugar a bit.
These muffins are fantastic. I made them exactly as the recipe stated. I might use brown sugar next time, but they are oh so good, definitely sweet, but I like sweet.
I just made these this morning to use up some overripe pears. Tried one while it was still warm. These were moist and very good! I took a few suggestions by other reviewers: used a little less sugar (just under 1/2 cup white and 1/2 cup brown), added nutmeg, and I substituted walnuts for the pecans because that's what I had...and I like walnuts with pears. Will definitely make again!
Made these gluten-free, and they were wonderful! Family and friends all loved them, including all the wheat eaters.