Pear Muffins

Pear Muffins

This recipe was included as part of the Fruit Pruning Class taught at the Brown County Central Library February 2024.
Prep Time 15 minutes
Cook Time 30 minutes
Course Breakfast
Cuisine American
Servings 18 muffins


  • 4 large local pears about 2 pounds, peeled, cored and diced
  • 1 cup granulated sugar
  • 1/2 cup vegetable oil
  • 2 large local eggs beaten
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1 teaspoon table salt
  • 1 cup raisins
  • 1 cup chopped walnuts


  • Preheat oven to 325 degrees. Coat 18 muffin cups with nonstick cooking spray and set aside.
  • Mix pears and sugar in a medium bowl.
  • Whisk oil, eggs, and vanilla in another large bowl.
  • Combine flour, baking soda, cinnamon, nutmeg, and salt in another medium bowl.
  • Stir pears into egg mixture; add dry ingredients, raisins and walnuts; gently fold together until just combined. Do not overmix.
  • Divide batter among prepared muffin cups.
  • Bake for 30 minutes at 325 degrees. Remove from oven to baking racks and let cool.
Keyword local, muffins, pears

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