Whole Grain Pear Muffins with Walnuts and Brown Sugar

These pear muffins are buttery and soft, filled with bits of sweet, fresh pear. I added walnuts for a little crunch, and swirled in ground cardamom for smoky warmth.

Like in my gluten free pear cake and pear bread recipes, the true star here is the pears, and these muffins let them shine. I've tested them with certified gluten-free oat flour as well as with whole wheat pastry flour and spelt flour, and all three versions turn out beautifully: tender, hearty, and full of whole grain flavor.

Whole milk yogurt brings moisture while brown sugar adds a note of caramel sweetness. I love finishing the muffins with a generous sprinkling of brown sugar, which turns a bit crisp in the oven and makes the perfect, easy topping.

What You'll Love

• Perfect fall flavors. Pears + spice = cozy fall vibes, am I right? The brown sugar adds even more coziness, making these pear muffins just right for cooling days.
• Easy to make with different flavors. Use a scale for accuracy, but know that you have several options here. Make them gluten-free with certified gluten-free oat flour, brown rice flour, or a gluten-free flour blend, or use whole wheat pastry flour, whole wheat flour, spelt flour, or all-purpose flour.
• A bit indulgent, without being over the top. I do love a cakey muffin! Plenty of butter here makes the muffins lush and crave-worthy.

Ingredients Needed

Here's a glance at what you'll need to make a batch of these muffins. Make sure to scroll down to my recipe card at the bottom of this post for the full ingredient amounts and instructions!

• Butter - Use unsalted butter, or substitute softened coconut oil.
• Brown sugar - Feel free to use either light or dark brown sugar. Coconut sugar is also a nice substitute if you like it.
• Egg - Use a large or medium egg.
• Yogurt - I prefer plain, whole milk regular yogurt here over Greek yogurt. If you only have Greek yogurt, use ¾ cup Greek yogurt mixed with ¼ cup milk to thin it out a bit.
• Flour - Lots of options here, though I always prefer whole grain flour! To make gluten-free, use certified gluten free oat flour or brown rice flour or a flour mix, like my homemade gluten free flour blend. Otherwise, your choice of whole grain flour, such as whole wheat flour, whole wheat pastry flour, or spelt flour, works wonderfully.
• Cardamom - After living in North Africa and the Middle East for four years, I developed a healthy appreciation for cardamom, and I tuck it into bakes for a touch of unexpected spice (my gluten-free granola recipe relies on it, too). If you prefer, use ground cinnamon or ginger.
• Leavening - A combination of baking powder and baking soda.
• Salt - Use fine sea salt or table salt.
• Pears - Any variety of pear works fine. I peeled my pears, but if you use organic pears and like a little texture, you can leave on the skins.

Recipe Notes

• Choose ripe but firm pears. You want pears that are sweet and fragrant but still firm enough to hold their shape when chopped and baked. Bartlett, Bosc, Anjou, or Comice pears all work well.
• Don't overmix the batter. Once you add the dry ingredients, mix just until everything is incorporated. A few small streaks of flour are fine, but overmixing can make the muffins dense rather than tender.
• Watch the baking time. The muffins are done when a tester inserted in the center comes out clean or with a few moist crumbs. Because pears vary in size and juiciness, your muffins may need a few extra minutes in the oven.

Proper Storage

Always make sure to cool muffins completely before storing; otherwise they may get soggy. Here's how to store them:

• Counter - In an airtight container at room temperature for up to 2 days.
• Fridge - Keep the muffins in the fridge for up to 5 days in an airtight container.
• Freezer - Place cooled muffins in a freezer-safe container or bag, then store in the freezer for up to 2 months. Thaw in the fridge before serving.