Pear muffins are packed with fresh pears and topped with a sweet streusel topping. They are the perfect year-round treat.

Pear muffins are lightly spiced with cinnamon and nutmeg. These perfectly sweet pear muffins are an easy breakfast or snack idea, and a great way to use up pears!

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Pears are one of my favorite fruits. I’ve been making quick bread, cake and cobbler with pears for as long as I can remember.

I love buying overripe pears from the discount shelf at the grocery store, or when I can’t find any, I use canned pears.

Pear Bread was one of the first recipes I made for my husband. I’ve made it countless times over the years and it’s a real family favorite.

There’s just something about the warm spices that’s a perfect match for the sweetness of pears.

Pear muffins are similar in taste and texture to the bread but made in individual portions that are perfect for breakfast on the go or tucking into lunch boxes.

Overripe pear muffins are studded with chunks of pear and have a warm comforting flavor thanks to a bit of cinnamon, nutmeg and vanilla.

Technically, the streusel topping is optional, but you won’t regret adding it. 😉

More Pear Recipes You’ll Love:

• Easy No-Peel Pear Cake
• Old-Fashioned Pear Bundt Cake
• Easy Pear Butter
• Banana Pear Bread
• Easy Pear Cobbler
• Cake Mix Pear Cobbler
• Fresh Pear Cake from a Cake Mix
• Pear Banana Cake
• Pear Apple Butter
• Homemade Pear Jam
• Fresh Pear Coffee Cake

Muffins Made with Fresh Pears

I love making these muffins with fresh pears, especially those that are a bit overripe.

Overripe pear muffins are tender and flavorful plus it’s a great way to use up pears that are a bit past their prime but don’t need to be tossed in the trash or compost pile just yet.

When using fresh pears, peeling them is a matter of personal preference.

I’ve made them both ways and both are equally delicious, but my kids do prefer peeled, so that’s what I normally do.

I typically use Bartlett pears, but you can use Anjou pears or any other kind of pears if you prefer.

The best way to tell if a pear is ripe is to check the color and the softness.

As you can see in the photo below, the brighter green Bartlett pear on the right is not yet ripe.

However, the more golden-yellow pear, on the left, has a bit of give to it when pressed (especially around the stem!), and is perfect.

Juicy pears make the best muffins!

Muffins Made with Canned Pears

While fresh pears are always my preference, canned pears are certainly convenient.

Pears aren’t always in season and sometimes the fresh fruit in the grocery store doesn’t meet my standard of freshness.

Canned pears are shelf-stable and affordable so I always keep a few cans in the pantry.

When using fresh pears, it’s essential to drain them well. I use a 14.5-oz can of sliced pears in juice and drain them in a colander.

I then use a sharp knife to dice them into smaller pieces before adding then to the batter.

How to Make Pear Muffins

It’s really easy to make these delicious spiced pear muffins.

Ingredients You’ll Need:

For the Muffins:

• All-purpose Flour
• Baking Soda
• Baking Powder
• Salt
• Ground Cinnamon
• Ground Nutmeg
• Vegetable Oil
• Granulated Sugar
• Eggs
• Vanilla Extract
• Pears

For the Streusel Topping (Optional):

• Granulated Sugar
• Brown Sugar
• All-purpose Flour
• Ground Cinnamon
• Vegetable Oil

How to Make this Easy Pear Muffin Recipe:

(Full printable recipe card is available below)

Prepare the equipment. First, you’ll preheat the oven to 350F and grease a muffin pan or line with cupcake liners or muffin cups.

Whisk the dry ingredients. Next, you’ll whisk together flour, baking soda, baking powder, salt, ground cinnamon, and ground nutmeg in a medium bowl. Set aside.

Combine the wet ingredients. Next, you’ll combine vegetable oil and sugar in a stand mixer with a paddle attachment (or a large bowl with an electric hand mixer).

Mix together on low speed. Add eggs and vanilla extract, mixing to combine. Stir in the diced pears.

Make the muffin batter. Next, you’ll gradually add the flour mixture, mixing on low speed until just incorporated. Scoop the batter into the prepared muffin tins.

Make the streusal. Then, you’ll mix the streusal topping (if using) and sprinkle over the muffins.

Bake. Last, you’ll bake the muffins and cool completely before serving. I like to let them cool on a wire rack for a little bit.

Then, enjoy a delicious muffin for a snack, dessert, or special breakfast!

Notes and Adaptations:

• For fresh pears, be sure to use ripe or overripe pears, as those are softest and sweetest.
• You can use canned pears if desired. You’ll need a 14.5-oz can of sliced pears in juice. Drain the pears well and chop them into smaller pieces.
• Feel free to add 1/2 cup chopped nuts to the batter if you’d like.
• Leftovers can be stored in an airtight container at room temperature. These freeze well, too–simply cool completely before wrapping well and freezing.
• Streusel is optional for these muffins. They are sweet enough without the topping, but the crunch is a nice addition.

More Delicious Muffin Recipes:

• Easy Nutella Muffins
• Pumpkin Cream Cheese Swirl Muffins
• Bisquick Banana Muffins
• Cake Mix Pumpkin Muffins
• To Die For Blueberry Muffins
• Cranberry Orange Muffins with Pecans

Be sure to save this recipe to your muffins board on Pinterest!