These cozy Vanilla Pear Yogurt Muffins are moist and filled with warm spices and not too sweet. Ok, I seriously love these muffins. I hope you do too!
In the ideal world, we all carve out time to sit down with our cup of tea or coffee, make a nice balanced breakfast, and relax to eat with our loved ones over casual conversation before taking on the day. Since that isn’t always the case (‘haha’, I hear some of you exclaim), it’s important to me to have something healthy that we can grab in a rush for those busy mornings. That’s where recipes like these delicious muffins come in!
How Important is Breakfast?
Regardless of how much of a rush I’m in, I always eat breakfast. Beyond the obvious fact that I’m hungry (they don’t call it break-fast for nothing, I haven’t eaten in about 10 hours!), it is a great way to kick start your metabolism for the day and fuel your body, especially your brain. It’s not imperative that you eat first thing in the morning, but it is important that the first meal of the day is a healthy one!
It’s no secret I love a good muffin, and I have the recipes to prove it! Try more great recipes like my Sneaky Mommy Muffins or Pumpkin Muffins! Or for something different, these Lemon Blueberry Ricotta Muffins will knock your socks off.
Using Pears for Baking
I love adding pears into my baking, and have been on a kick lately! They add so much moisture to a recipe, don’t need to be peeled, and are a great source of fibre… something we could all use more of! In this recipe I used Bartlett pears which I recommend. Bartlett pears are fragrant and softer when ripe. I freeze them (remove core) when they are starting to look a bit brown and use them in smoothies. Waste not want not right? If you don’t have pears you can sub grated apple.
Vanilla Pear Yogurt Muffins
Vanilla Pear Yogurt Muffins
These Vanilla Pear Yogurt Muffins are moist and perfectly spiced - the best way to start your day or as a healthier snack for the family! Leave out the nuts to make them school lunch friendly.
Ingredients
- 2 cups grated ripe Bartlett pear (skin on) (4-5 pears) (or apple)
- 2 eggs (beaten)
- 2 teaspoons vanilla
- 1/2 cup oil (olive oil, avocado oil or other neutral oil)
- 1/2 cup vanilla Greek yogurt
- 1/3 cup brown sugar (or coconut sugar)
- 1/4 cup honey (or maple syrup)
- 2 teaspoons cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup whole wheat flour
- 1 cup all-purpose flour
- 3/4 cup chopped toasted pecans (optional)
- 15-18 pecan halves (optional)
Instructions
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Preheat the oven to 350 F and line a muffin tin with paper liners.
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In a medium mixing bowl, combine the grated pear, eggs, vanilla, oil, yogurt, brown sugar and honey.
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In a large bowl, combine the cinnamon, nutmeg, salt, baking powder, baking soda, whole wheat flour, all purpose flour and nuts (if using) and whisk together. Add the wet ingredients into the dry ingredients and stir together with a rubber spatula until well combined.
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Using a large ice cream scoop, portion out the muffin batter into the prepared liners. Top each with a pecan half if desired.
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Bake for approximately 30 minutes or until just golden brown and a toothpick inserted in the centre comes out clean. Remove from the oven to cool on a baking rack and serve (these freeze well for up to 2 months).
Can I give these muffins to my children (9 yr old and 12 yr old) ? I’m not sure if it’s okay for kids to consume protein powder. Thanks.
These look awesome! I would never have thought to put pears in muffins. Thanks for sharing.
I made strawberry muffins and strawberry-basil muffins using this recipe! Thank you for introducing me to the Genuine Health fermented Greek yogurt protein powder! Picked mine up at Natures Fair and loving it!
Hi Lindsay I’m so happy you love it as much as I do! Thank you for the wonderful feedback I love the creativity! Tori
I just made a batch of these to freeze before baby comes (due tomorrow!!). They are delicious, and I’m sure they’ll be a great snack for after baby arrives – they freeze super well!
Yummy! We had pears from our farm share that needed to be used. Left out the nuts so the kiddos can eat them and finely chopped the pears. Delicious!
Love this! Thanks for sharing Sarah! xo Tori
Just made these and used a shredded apple instead of a pear, and I left out the nuts. Perfect school snack! they taste delicious and came out perfect.
Awesome thanks Kirsten!
I had 3 over-ripe pears and searched your blog and found this wonderful and easy recipe. The muffins came out moist and fluffy and everyone loves them! You’re my hero! xo
Thanks so much Wendy, you’re so so sweet! xo
Do you have a suggestion on what to substitute for protein powder? I am unsure about feeding it to my little ones.
Hi Janelle, I would try taking it out and replacing with 1/2 cup of flour – that should work! I agree about not feeding it to your little ones.
I have frozen pears to use up, could they work?
Hi Tori,
I want to make this recipe but don’t have wheat flour. Can I just use all purpose flour?
Hi Laura yes you can!
These are delicious, I’ve made them twice now and they don’t last long in our household.
I made these with apple, yummy, yummy and so moist!
Yum! So happy you enjoyed Jackie and thank you for the review! x Tori
Best ever and most versatile muffin recipe!!! I made a batch with ripe pears from the Niagara region and the muffins came out moist and so tasty.
Excellent. Very moist.
Hi Tori,
I made these tonight and they are delicious! I am wondering why the paper liner is sticking to the muffins? Any tips?
Thank you!
Hey Elsa! A little spritz of non-sick spray always does the trick or try to let muffins cool before removing from liners. You could also try silicon re-usable liners which release like a charm!
I love this recipe.
I’ve made it several times and they always turn out delicious.
I recently found out that I have gestational diabetes so I modified it a little bit this time. 0 sugar Greek yogurt. Replace the regular flour with almond flour/flax/chia/hemp heart. 1/2c maple sugar instead of brown sugar+syrup. They are still very tasty and the texture is unchanged!
Thanks Tori!
Thank you so much for sharing Pascale! I am so happy to hear you enjoyed this recipe and I love that your modifications worked great.
Can I use frozen pears for the pear and yogurt muffins? Is so, would I defrost them and cut them very fine? Thank you
Hey Christine! Although I haven’t tried I feel like you could try that. Let me know?! xx Tori
This looks so good! What a great combination of flavors!
Why are people talking about protein powder ,don’t see it listed in the ingredients
Hi Rosalind I reworked the recipe a long time – this version is much better!
Love these muffins! Perfectly moist and squishy texture, while still being light and fluffy. Subtle sweetness was just delicious. These are the perfect morning snack :))
Thank you Hannah! I am so grateful that you took the time to review and LOVE that you enjoy these muffins! xx Tori