Bake or Break
New to BAKE or BREAK? Start Here!

Pear and Pecan Muffins

a Pear and Pecan Muffin on a white plate

When everyone is clamoring about apple season, I’m the one ogling the pears. As much as I like baking with apples, I prefer the subtlety of pears. Once I get my first ones and start baking, I know fall has officially arrived.

If you could somehow take all the awesome parts of fall and condense them into a muffin, you’d have yourself one of these gems. Pears and pecans and cinnamon make for a pretty perfect combination. These muffins are simple yet tasty, soft yet sturdy.

Pear and Pecan Muffins celebrate fall mornings with fresh bears, crunchy pecans, and cinnamon. - Bake or Break

The nuts are theoretically optional, but I love the crunch and flavor they add. I came very close to using hazelnuts, but ultimately decided to go the pecan route. They are, after all, my favorite.

Another plus is that you don’t need to haul out your mixer for these. Just grab a couple of bowls and a spoon, and you’ve got this.

I like making muffin recipes that give you 12 muffins. You can enjoy them for a few days that way. If you’re feeding a crowd (or just feeling really hungry), you can easily double this recipe, too.

For more fall muffin recipes, try Apple Cinnamon Muffins, Maple Nut Muffins, and Cookie Butter Crumb Muffins next!

Pear and Pecan Muffins

Yield 12 standard-sized muffins
Prep Time 20 minutes
Cook Time 20 minutes

These Pear and Pecan Muffins are perfect for fall breakfasts, brunches, and snacks!

a Pear and Pecan Muffin on a white plate


  • 1 & 1/2 cups all-purpose flour
  • 1 & 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 3/4 cup canola oil
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 large egg
  • 1 & 1/2 teaspoons vanilla extract
  • 1 medium pear, peeled and diced
  • 1/2 cup chopped pecans


  1. Preheat oven to 400°. Line a 12-cup muffin tin with paper liners.
  2. Whisk together flour, baking powder, cinnamon, and salt. Set aside.
  3. Stir together oil, sugar, and brown sugar until well combined. Stir in egg and vanilla, mixing well. Add flour mixture and mix just until combined. Stir in pears and pecans.
  4. Fill each muffin cup about 2/3 full. Bake 18-20 minutes, or until edges are browned and a pick inserted into the center comes out clean.

Show off your baking masterpiece!

Snap a pic, tag @bakeorbreak, and use #bakeorbreak on Instagram. Can't wait to see your creation!

Get my new eBook today! 14 Muffins and Quick Breads

Share this:

    13 Comments on “Pear and Pecan Muffins”

  1. I love this, it feels like a refreshing change from the constant apple and pumpkin recipes i’m being bombarded with. I love those too, for sure. But I need to give pears more attention. Thanks!

  2. These sound incredible! I love the combination of nuts and pears!

  3. Finally a recipe with no pumpkin in it! 🙂 Pears are so Autumn! They should be more appreciated. Great recipe thanks for sharing 🙂

  4. This looks like wonderful recipe and the pears at my local grocery are on sale this week! Another great project for my daughter and me.

  5. I made these yesterday….YUM!!!! I’d include a picture but we ate them all already. I had to use an apple as I didn’t have a pear handy but they were still delicious. Can’t wait to try out the recipe this weekend with a pear. Thank you!

  6. I made these this morning. Easy, fast and delicious. I ended up using 1/2 cup of canola oil plus 1/4 cup of plain Greek yogurt, as I was low on the oil and they still turned out moist and delicious.

  7. I love pears and for some reason they are extra tasty this year. I’m going to try these muffins this weekend, they sound delic!

  8. I made these muffins, and they were fantastic. Everyone who tried them loved them. Definitely going to be using this recipe again and again. The spice of cinnamon was a perfect addition. These muffins have a crisp, delicious exterior and a soft, moist interior. One thing to note is that the batter is different from a usual muffin batter – it was almost like a soft cookie dough instead of a usual liquidy consistency. Also, they don’t rise like traditional muffins either, and they are more dense than cake like. Overall, 5 out of 5 stars.

  9. These were a huge hit with my family, thanks so much for posting!

  10. I agree with Sharon above; my muffins came out rather crisp on the outside but were amazingly moist inside. I don’t know if they were supposed to come out like that, but I’m so pleased with the results! I also debated using hazelnuts, but went with walnuts in the end because that was all I could find in the shop. Truly lovely muffins!

  11. These muffins are so delicious! I baked a batch last night. They bake up moist with a little crunch on the top and so full of fruit, nuts and wonderful cinnamon. This will be a recipe I will bake again and again. Thank you!

Leave a Reply

Your email address will not be published. Required fields are marked *