Favorite Pear Muffins – Yummy Toddler Food

Tender, full of spiced pear flavor, and with an easy method, these Pear Muffins are a great toddler breakfast or snack to share with the whole family. Plus, they’re high in fiber and are naturally sweet!

I have made so many versions of apple muffins over the years including Applesauce Muffins, Cinnamon Apple Muffins, and Apple Oatmeal Muffins but had been ignoring pears…until today!

These lightly spiced pear muffins are hearty, yet tender, and have pear flavor (and nutrition) baked right into the mix. They’re a great option for an easy toddler snack or a make-ahead toddler breakfast. They even work well as a side dish with cozy soups like Chicken and Stars Soup or Butternut Squash Apple Soup.

These muffins are great on their own, slightly warm with butter or cream cheese, or with a light smear of almond butter. So yummy!

Ingredients You Need

Here’s a look at the ingredients you need to have on hand to make Pear Muffins so you know what to pick up from the store or have ready.

• Whole wheat flour: I like to make this muffin recipe with whole wheat flour so there is a base of whole grains. It also is a hearty flour that absorbs the moisture in the pear and yogurt nicely.
• Cinnamon, ground ginger, and vanilla: This combination of spices adds nice flavor to the mixture with the fresh pear.
• Baking powder and baking soda: Using both of these ingredients helps to ensure that the muffins bake through in the middle and rise nicely. Be sure that both are fresh and active.
• Yogurt: I use whole milk plain yogurt in this recipe for added nutrition and tenderness in the final muffins.
• Honey (or maple syrup): I add a small amount of honey (for kids over age 1) or maple syrup to the muffin batter to balance out the natural sweetness in the fruit.
• Butter: I keep unsalted butter in my kitchen so I use it here. If you have only salted butter, you can use that.
• Eggs: I use large eggs in my baking so that’s the volume that this muffin recipe is based on. The eggs help the batter hold together and have additional nutrients.
• Pear: I use a firm, ripe pear in this recipe. You can use Bartlett, Bosc, or a red pear. Just avoid super ripe pears since they may be too soft to grate easily.

Step-by-Step Instructions

Here’s a preview of how to make these Pear Muffins so you know what to expect from the process. Scroll down to the end of this post for the full information, including the amounts and the timing.

Step 1. In a medium bowl, stir together the dry ingredients.

Step 2. Gently stir the wet ingredients into the dry.

Step 3. Grate the pear using a handheld or box grater.

Step 4. Add the pear, then divide the batter to a muffin pan and bake.

How to Store

Once cooled, store Pear Muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge if desired.

You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.

Best Tips for Success

• To make with all-purpose flour, prepare as directed but lengthen the baking time by about 2 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt like a plant-based option from Siggi’s and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.
• Use a lightly firm, ripe pear for the best results. (Avoid super ripe pears since they may be too soft to grate easily.)

I’d love to hear your feedback on this post, so please rate and comment below!

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• Preheat the oven to 375 degrees F. Grease a 12-cup standard muffin pan with nonstick spray.
• In a medium bowl, stir together the flour, cinnamon, ginger, baking powder, baking soda, and salt.

• In another bowl, stir together the yogurt, honey, butter, eggs, and vanilla.

• Gently stir the yogurt mixture into the flour mixture.

• Add the pear, stirring gently to combine. (I do not squeeze the moisture out of the pear unless it seems excessively wet.)

• Divide batter among the prepared muffin tin cups, using about ¼ cup batter in each cup.

• Bake for 16-18 minutes, or until the edges are lightly golden brown and a cake tester inserted into the center comes out cleanly. Remove from oven, then transfer muffins to a wire rack to cool fully.

• Once cooled, store muffins in an airtight container for up to 3 days at room temperature. Store in the fridge in an airtight container for up to 5 days. Warm slightly to serve from the fridge (they firm up a bit when they’re cold so warming slightly returns them to their softer texture).
• You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.
• To make with all-purpose flour, prepare as directed but lengthen the baking time by about 2 minutes.
• Dairy-free: Use a nondairy Greek-style yogurt like a plant-based option from Siggi’s and a neutral oil like canola in place of the butter.
• Gluten-free: Substitute cup-for-cup gluten-free flour in place of the wheat flour.
• Egg-free: Omit the eggs. Reduce the yogurt to ¾ cup. Add ¼ cup milk. Proceed with the recipe.

Serving: 1 muffin, Calories: 139kcal, Carbohydrates: 20g, Protein: 4g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 199mg, Potassium: 118mg, Fiber: 2g, Sugar: 8g, Vitamin A: 183IU, Vitamin C: 1mg, Calcium: 58mg, Iron: 1mg