Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
A lightly sweetened honey pear muffins recipe with fresh pears, oats, walnuts and wheat flour. Perfect for breakfast, as a snack or with coffee!
These pear muffins are so delicious, I’ve been eating them non-stop. After a few rounds to get them just right, I tested them again just to be sure. Or, so I tell myself. It’s a good problem to have when your kitchen is overflowing with freshly baked muffins.
A dozen for me, a dozen for the neighbors. Lightly sweetened and bursting with pear flavor, put this pear muffin recipe on your must-make for fall.
The best pears are ripe pears, both Anjou pears, Bartlett pears and Bosc pears will work in this recipe. Because the pears add so much sweetness to this recipe, you’ll want them to be as ripe as possible.
To make these incredibly moist pear muffins, whisk together all of the dry ingredients in a large bowl: all purpose flour, whole wheat flour, baking powder, baking soda, salt cinnamon, nutmeg and ginger.
In a separate bowl, whisk together the wet ingredients of honey, large egg, milk, vegetable oil, and vanilla extract.
Add the wet ingredients to the flour mixture and mix until just combined, taking care not to over mix. I don’t recommend using a stand mixer or hand mixer for muffins as you don’t want to over work them.
Finish by folding in the finely chopped pears, rolled oats and walnuts.
Lightly spray a 12-cup muffin tin with cooking spray, or use muffin cups, then divide the batter into the muffin pan and cook until just tender, or until a toothpick comes out clean.
For fun bakery-style muffins, I recommend mixing together a little brown sugar, rolled oats and finely chopped walnuts and sprinkle on top of the muffins before baking. I typically do about 2 tablespoons of each.
Since I work from home, my food intake is much more sporadic than it used to be when I was working in an office. Sometimes I eat three square meals and a few snacks, other days I tend to graze without ever sitting down for an actual meal. Being in control of when and where I eat allows me to really tap into my intuitive eater with very few exceptions, which I’m fortunate to have the flexibility to do.
However, on crazy busy days, it’s not uncommon for me to head straight to my computer and blow past hunger signs, continuing to work on a project until I’m so famished I can’t think anymore. The exact opposite of an intuitive eater.
For days like these, I like having ready-to-go snacks and meals at the ready, like these honey pear muffins. To appeal to the side of my brain that doesn’t want to stop and take a break and the other side, who dreams about food all day long.
I know I’m not alone in this struggle; I hear from clients that the hardest meals for them to enjoy tend to be the ones they eat at work. They drink only coffee for breakfast, or are too busy to make time, or they scarf down whatever is readily available. Yes, I remember this feeling well. My office meals would sometimes consist of whatever food samples were sent in that day, a spoonful of peanut butter, or a package of almonds I had thankfully stashed in my purse.
Making time for meals is so, so important, even if you can’t imagine giving up 10 minutes to eat. Eating without distractions helps with pacing, allows you to better understand your fullness cues, and improves satisfaction of the meal. How often do we scarf food at our desk only to be “starving” an hour later? Sure, we ate, but it really wasn’t a break. Take the time for yourself.
If your office breakfast or lunch tends to consist of donuts in the break room or pretzels from the vending machine (I’ve done both), then a bit of planning ahead will help. Of course, this honey pear muffins recipe tops the list. A bite here, another one there, the perfect fuel for busy Monday mornings. Make a batch to take to work with you and you’ll be the office hero. Who needs a stale, grocery-store donut when you’re bringing in homemade honey pear muffins!?
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Honey Pear Muffins! These lightly sweetened muffins are perfect for breakfast or snack.
For a yummy bakery-style muffin, I like to mix a little brown sugar, rolled oats and chopped walnuts and sprinkling on the muffins before baking.
This recipe was first published in 2016 and updated in 2022.
The Ultimate Plant-Based Protein Cookbook + Course
(Includes 40+ recipes!)
FREE 7-DAY COURSE + COOKBOOK
(18 comments) leave a comment
These taste wonderful! Subbed applesauce for the oil and ever so lightly buttered around the jumbo non-stick muffin pan cups. BUT, some of the anjou pears were chewy – I think the skins were a bit thick. Next time I make these I’m possibly going to peel the pears and add some orange liqueur. Thank you!
These are really good! Because I’m at higher altitude, I added 1/4 cup extra flour but they were a tad dry, so next time I will just follow the recipe as is.
I made these today—- substituted almond flour for wheat flour and added extra egg. They turned out great! Will definitely make again. Thanks for a wonderful recipe.
Do you think you could substitute peeled peaches for the pears? I didn’t know if the moisture content is similar enough.
I made these muffins today. They turned out amazing! Made 12 rather big muffins which was great. I was not going to bake 12 and than two. Cooking time was longer for me, 27 minutes actually. I followed the recipe to a T.
My husband had two right away and was very happy! I used Rocha pears as they are my favourite. Will definitely make again. Wish I could submit a photo. Very delicious muffins. Thank you for the recipe.
So glad you liked it. Thanks, Regina!
I wish you could put the nutritional content for the recipes.
Love this recipe. I followed the recipe exactly except I used plain almond milk, instead of vanilla almond milk. I had a abundance of pears and so made 2 lots of muffins. Delish.
I have just made them and they are really delicious! Had to do few changes, though – hadn’t had almond milk, so used single cream instead and also replaced part of the flour with a spelt one. As well as no nutmeg at home and part of soda replaced by baking power as I run out of soda, too! 🙂
So glad you liked them!
This is such a moist muffin. I love the taste. I made a couple of changes just because of the ingredients I had and it worked well. I used regular almond milk instead of vanilla almond, coconut oil (the kind that’s thick in a jar – I melted it and mixed it with the yogurt before putting in with the eggs so it cooled down and I didn’t cook the eggs!). I only had hazelnuts and instead of putting them in the dough, I ground them fine and sprinkled them on top of the muffins. Really a nice topping! I got 24 muffins out of this recipe, not the 12-14 the recipe shows, which is good because they are going to go fast!!! Thank you for a great recipe
Just tried these with some little conference pears someone gave me, they are delicious, will definitely make again. Thanks so much! (I thought they might not be sweet enough, but they were perfect)
So glad you liked it Hanlie!